Spicy Cheese Bread Recipes

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
• Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
• Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
• Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
• Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

Steps:

• Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
• Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
• Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
• Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
• In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Steps:

• Heat oven to 350°F.
• Mix cheese, turkey bacon and pepper.
• Place bread slices on baking sheet. Top with tomatoes; sprinkle with cheese mixture.
• Bake 10 min. or until cheese is melted.

Steps:

• Combine first 6 ingredients in a small bowl, stirring until blended.
• Spoon into an airtight container; cover and chill for at least 8 hours.
• Put into a serving dish and sprinkle with paprika.
• Serve with pita chips.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
• Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter, olive oil, garlic, scallion, thyme, oregano, and crushed red pepper. Melt in microwave on high, about 1 minute.
• Halve baguette lengthwise; place on baking sheet. Brush cut sides with mixture; sprinkle with Gruyere and Parmesan. Season with salt and pepper. Bake until cheese is melted and golden, 12 to 15 minutes. To serve, slice each half crosswise into 5 pieces.

Steps:

• Take the cheese out of the refrigerator when you start the recipe to ensure that it comes to room temperature by the time you need it. Cold cheese will retard rising. Plan ahead: The dough needs to rise for several hours before baking. 1. FOR THE BREAD: Whisk flour, sugar, yeast, pepper flakes, and salt together in bowl of stand mixer. Whisk warm water, eggs and yolk, and melted butter together in liquid measuring cup. Add egg mixture to flour mixture. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl, about 8 minutes. 2. Transfer dough to unfloured counter, shape into ball, and transfer to greased bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. 3. Grease 9-inch round cake pan. Transfer dough to unfloured counter and press to deflate. Roll dough into 18 by 12-inch rectangle with long side parallel to counter's edge. Distribute Monterey Jack and provolone evenly over dough, leaving 1-inch border around edges. Starting with edge closest to you, roll dough into log. Pinch seam and ends to seal, then roll log so seam side is down. Roll log back and forth on counter, applying gentle, even pressure, until log reaches 30 inches in length. If any tears occur, pinch to seal. 4. Starting at one end, wind log into coil; tuck end underneath coil. Place loaf in prepared cake pan and cover loosely with clean dish towel. Let rise in warm place until doubled in size, 1 to 1 1/2 hours. Adjust oven rack to lower-middle position and heat oven to 350 degrees. 5. FOR THE TOPPING: Brush top of loaf with egg, then sprinkle with pepper flakes. Place cake pan on rimmed baking sheet. Bake until loaf is golden brown, about 25 minutes. Rotate loaf, tent with aluminum foil, and continue to bake until loaf registers 190 degrees, 25 to 30 minutes longer. 6. Transfer pan to wire rack and brush bread with butter. Let cool for 10 minutes. Run knife around edge of pan to loosen bread. Slide bread onto wire rack, using spatula as needed for support. Let cool for 30 minutes before slicing. Serve warm.

Steps:

• Preheat oven to 350°F. Cut two 1/2-inch-thick rounds horizontally from center of bread (reserve remaining bread for another use). Brush bread rounds on both sides lightly with oil; place on baking sheet. Bake until beginning to crisp, about 15 minutes. Cool 5 minutes. Top each bread round with half of cheeses, oregano, and crushed red pepper. Sprinkle each with half of tomatoes and olives. Bake bread rounds until cheeses melt and bottoms are crisp, about 15 minutes. Cut into wedges.