Stuffed Bruschetta Bread - Kraft Recipes Top
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Stuffed Bruschetta Bread

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Make It

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  • Remove dough from freezer and put in a greased 9x13 glass or ceramic baking dish and cover with Saran Wrap. Let thaw at room temp for about 3 hours (until pliable).
  • Take dough of bowl and start flattening with your fingers and hands on the counter top into a 10x16 inch area. Then top with pesto sauce, grated parmesan cheese, fresh tomato, fresh basil, dried Italian Seasonings and Shredded Kraft Mozzarella Cheese. Now gently roll dough tightly (like a jelly roll) then start twisting and connect ends. Put into greased dish again and sprinkle with dried oregano, basil & garlic Powder. If ends or one area is starting to pull away, just toothpick together until you go to bake. Cover with Saran Wrap and let sit at room temp for another 3 hours (depending on room temp, it should rise to a good 3-4 inches high). When at desired height and width preheat oven to 350°F.
  • Bake for 30 min uncovered (hint remember to remove any toothpicks before baking) then put a lite foil tent over top and bake an additional 10 min (it helps not to brown the top to much). Remove from dish immediately and place on wire wrack. Can be served hot, cold or even toasted.

Special Equipment Needed


The best way to cut when cooled is with an electric knife. Plating ideas - fan out on platter and garnish with: cherry tomatoes, fresh full basil leaves, fresh chunks of mozzarella and drizzle of olive oil.

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