CHEESE STUFFED BREAD RECIPES

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
• Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
• Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
• Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
• Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

Steps:

• Preheat the oven to 400°F
• For the Stuffing: heat the oil in a large saucepan or skillet
• Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach
• Transfer to a bowl and let cool to room temperature
• Reserve the cheese and bread and continue with the recipe
• Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper
• Spread the cool rice or spinach mixture evenly over the chicken
• If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach
• Roll the chicken up, tie with kitchen twine, and place in roasting pan
• Roast the ballottine for 1 hour
• Lift it from the pan and place it on a platter
• For the Sauce: Skim off and discard most of the fat from the drippings in the pan
• Add the water and wine to the drippings to deglaze the pan and heat over medium heat, stirring to loosen and melt the solidified juices
• Strain the juices into a saucepan
• Add the celery, onion, and carrot and bring to a boil over high heat
• Cover, reduce the heat to low, and boil gently for 5 minutes
• Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it
• Remove from the heat
• Transfer the ballottine to a cutting board and remove the twine
• Cut half of it into 4 or 5 slices, each about 1 inch thick
• Return the uncut half of the ballottine to the serving platter and arrange the cut slices in front of it
• Pour the sauce over and around the ballottine, garnish with the parsley, and serve
• Cut additional slices of ballottine as needed at the table