Make a hearty dish for family and friends with this Loaded Potato Stuffed Bread. Fill pizza dough with bacon, potatoes and cheese in this tasty recipe.
What You Need
Original recipe yields 10 servings
2-1/2 cups ORE-IDA Potatoes O’Brien
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
2 green onions, sliced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (11 oz.) refrigerated thin pizza crust
4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Vermont Sharp-White Cheddar Cheese, shredded
Add To Shopping List
Let's Make It
Heat oven to 400ºF.
Cook potatoes, bacon and onions in large nonstick skillet on medium-high heat 15 to 18 min. or until potatoes are tender and bacon is crisp, stirring occasionally. Remove from heat; stir in cream cheese.
Unroll pizza dough onto cutting board; press into 15x11-inch rectangle. Top with potato mixture, leaving 1/4-inch-wide border around all sides. Sprinkle with cheddar. Starting at one long end, roll up dough; press ends and seams together to seal.
Wrap dough, seam side down, into coil on center of rimmed baking sheet sprayed with cooking spray, tucking end under coil to secure.
Bake 15 to 18 min. or until top and bottom of bread are golden brown. Cut into wedges to serve.
Prepare using PHILADELPHIA Neufchatel Cheese, and substituting 1/4 cup OSCAR MAYER Turkey Bacon Bits for the 6 slices crumbled cooked bacon.
Substitute 1/4 cup chopped fresh chives for the green onions.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.