The easy & delicious stuffed bread recipe is a quick option for an appetizer or main dish that everyone will love!
A few weeks ago I started watching the Great British Baking Show. An addition to being delighted by everyone’s accents and the fact that they are all so polite (they put our American competition shows to shame!), I loved seeing all the fun things they baked. In one episode they were asked to make stuffed breads, and one of the contestants made a “tear-n-share”, a sort of stuffed pizza divided into pretty twisted pieces.
So I made a few tear & shares for dinner that night, one with pizza toppings (for the kids) and one with pesto and chicken (for the grownups). To my surprise the kids almost completely ignored the pepperoni pizza one and devoured the pesto chicken instead.
The best part is that since it starts with refrigerated pizza crust, it comes together very quickly, making it a perfect weeknight meal with a salad.
Or a perfect appetizer or dish to take to a party or game.
Here’s the video showing how to assemble it, and the printable recipe card and a few tips follow.
Pest Chicken Tear and Share
- 2 cans Pillsbury Classic Refrigerated Pizza Crust
- 1/3 cup Pesto
- 1/2 cup Feta Cheese
- 1 cup Grated Mozzarella Cheese
- 1 Chicken Breast cooked and cubed
- Butter, Parmesan, and italian seasoning for topping.
- Preheat oven to 375 degrees.
- Grease a pizza pan.
- Open one pizza crust and press it into a circle on the greased pan.
- Top with pesto, chicken, and both cheeses.
- Press the other pizza crust into a circle and place on top.
- Using a pizza cutter, slice into 16 pieces.
- Pick up the outside edge of each piece and twist it 360 degrees.
- Bake for about 30 minutes, until top is evenly browned and inside is cooked through.
- If desired, brush with melted butter and top with parmesan cheese and italian seasoning.
A few tips:
- The pizza crush dough unrolls into a rectangle, but just squish it around until you make a circle. I found it was easiest to cut off the corners, and place those pieces on top and bottom of the rectangle to get a circular shape, then use my fingers to press it into the pizza pan.
- I used a foil pizza pan, but you can just as easily use a large cookie sheet.
- Feel free to customize toppings in any way you like!
- I sliced it into 16 pieces, then twisted each piece one complete turn (so the “top” crust is back on top again).
- Make sure the top has quite a bit of brown color before you take it out of the oven. If you take it out when it’s just golden, it might not be cooked all the way through.
- I have also tried this with traditional bread dough. After the first rise I split it in half and rolled into two pizza sized circles, then continued as shown. It worked great!