CHEESE BOATS RECIPES RECIPES

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KHACHAPURI (GEORGIAN CHEESE BREAD) RECIPE | ALLRECIPES



Khachapuri (Georgian Cheese Bread) Recipe | Allrecipes image

With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

Provided by Chef John

Categories     Bread    Yeast Bread Recipes

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 khachapuri

Number Of Ingredients 14

½ cup warm milk
? cup warm water
1?½ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons olive oil
2?¼ cups all-purpose flour, divided
1?½ teaspoons kosher salt
4 ounces Monterey Jack cheese, shredded
4 ounces low-moisture mozzarella cheese, shredded
8 ounces feta cheese, crumbled
2 large eggs
1 tablespoon butter, cut into 4 pats
sea salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
  • Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
  • Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
  • Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
  • Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
  • Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
  • Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

Nutrition Facts : Calories 692.2 calories, CarbohydrateContent 60.8 g, CholesterolContent 196.9 mg, FatContent 34.3 g, FiberContent 2.3 g, ProteinContent 34 g, SaturatedFatContent 20.2 g, SodiumContent 1983.2 mg, SugarContent 6.2 g

CHILI CHEESE DOG BOATS RECIPE BY TASTY



Chili Cheese Dog Boats Recipe by Tasty image

Here's what you need: hot dog buns, butter, garlic, fresh parsley, cheddar cheese, chili, hot dogs

Provided by Alvin Zhou

Yield 8 servings

Number Of Ingredients 7

8 hot dog buns
¼ cup butter, melted
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped, plus more for garnish
8 slices cheddar cheese
15 oz chili, with or without beans
8 hot dogs

Steps:

  • Preheat the oven to 350°F (180°C).
  • Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
  • Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.
  • Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
  • Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
  • Enjoy!

Nutrition Facts : Calories 459 calories, CarbohydrateContent 27 grams, FatContent 31 grams, FiberContent 2 grams, ProteinContent 17 grams, SugarContent 3 grams

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