Stuffed Wheat Bread
|Ground chicken breast/Ground raw chicken||12 Ounce (Raw)|
|Chopped fennel||1⁄3 Cup (5.33 tbs) (Use Fresh)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Olive oil/Cooking oil||1 Tablespoon|
|Cream cheese with chives and onion||8 Ounce (In A Tub)|
|Frozen chopped spinach||5 Ounce, thawed and drained (1/2 Of A 10 Ounce Package)|
|Ready made pesto||1⁄3 Cup (5.33 tbs) (Or Purchased)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Frozen whole wheat bread dough||16 Ounce, thawed (1 Loaf)|
|Margarine/Butter||2 Teaspoon, melted|
1. For filling, in a large skillet cook chicken, fennel, and onion in hot oil till chicken is browned and vegetables are tender. Remove from heat; stir in cream cheese, spinach, pesto, and bread crumbs.
2. On a lightly floured surface, roll dough into a 12 x 9-inch rectangle; transfer to a greased baking sheet. Spread filling lengthwise in a 3-inch-wide strip down center of rectangle to within 1 inch of ends. Along both sides make 3-inch cuts from edges toward center at 1-inch intervals. Moisten end of each cut strip with water. Starting on an end, alternately fold opposite strips of dough at an angle across filling, sealing ends in center. Cover; let rise in a warm place till nearly double (about 30 minutes).
3. Bake in a 350° oven about 25 minutes or till golden brown. Brush top with melted margarine. Cool slightly before cutting.