Italian Party Bread - Meat & Cheese Stuffed Wreath - Food Wishes
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- Опубликовано: 22 авг 2024
- This crispy on the outside, soft in the middle, Italian meat and cheese stuffed loaf is a party waiting to happen. Festive doesn’t even begin to describe this visually stunning loaf. Use the easy technique as shown, or switch up the ingredients to create your own personalized party bread.
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Check out the recipe: www.allrecipes.com/recipe/277509/italian-party-bread/
nice video for me
@cnreason what is the dish?
I did this recipe but MADE my pesto with walnuts instead of pine nuts and it eas delicious!!! Instead of procciuto i used pepperonis and i added some pickled purple onions but used unpickled peppers. I even added some parmesean and dried herbs to the dough. Basically just use italian style ingredients and you're golden!
What is a good suggestion to pair if I used thin salami or pepperoni? Especially since I hate those peppers
@@RWAsur any olives go wonderfully bwith both. Ive made it with pepperoni, salami, olives, and red onion and it was magnifico. I also stirred some italian herbs into the dough
Chef John: "round the outside-"
Me: *anxiously waiting*
Chef John: "round the outside, round the outside"
Me: *Phew*
NYGJMAP samee! 😂😂
I was eating something and stopped chewing in anticipation.
NYGJMAP this comment needs to go on his shirt he’s merching!!!!!
@@athf226 lmaooo😂😂I dont even know u, but could totally picture the pause in chewing.
The day he stops doing this is the day my heart receives a wound that will never heal.
When your social life is so lacking that even your Italian bread goes partying without you.
😂😂😂
Now that's funny
Love this comment. 🤣 🤣 🤣
I wish I'd said that!
That’s really funny;)
I was about to be disappointed when you didn’t repeat “around the outside” but after that long pause i was relieved 😂💕
Everybody needs a hero in life. Chef John is mine.
He's my entire extended families hero. I make and bring them delicious food all the time.
They thank me of course.
And I say... "NO! Thank Chef John!"
Of course then they look at me with a confused look on their faces. lol
Not all heroes wear capes. Some wear chef coats.
Mine too :)
"it's like a small italian deli exploded inside a loaf of bread" is probably the best sentence i've heard all week
it reminded me of Spiderman
@Gergő Varga Valora is from last week.
It's more like an MI or TIA got rolled out. The saturated fat count must be off the charts. No wonder he's fat.
This man is the Peppermint Patty of making me happy.
that's definitely a rhyme, thanks
Don’t forget the Reuben version with sautéed sauerkraut w/caraway seeds come Easter time.
ooohh... I like the sound of that.
howie felterbush oh my yes!
FUCK YOU
chef john and reuben the bulldog are my two favorite channels on RUclips. so...reading your comment for the first time kinda confused me......
What a great idea!!!
I made this today for my family's Christmas Eve dinner (we have a tradition of eating a bunch of appetizers instead of a single meal), and it was a huge hit! Definitely going to be making this in the future! 😃
The best recipe guide in the internet's universe without doubt. No giggling, no music, humour and good food. John is the go to guy.
Huh. It's savory Italian babka. I do admit, this is one of my favorite things to make and I've been making it for a while now. It works great with basil leaves, cherry tomatoes, onion, and corned beef.
I screamed when you toasted it and dipped it in the egg. I didn’t know it could get any better
Haha, when he got to the toasting and eating leftovers with egg, I had a surge of pride that I totally saw that coming. Starting to think like Chef John, I guess.
👍
Today’s recipe was brought to you by the letter “P”
Pizza Dough
Pesto
Provolone
Prosciutto
Peppers
And by viewers like you!
@@mittenista 👏🏼😂👏🏼
mittenista
😃
Christine Barberi, Pickled Peppers!
Party bread
That egg at the end looks so good; I am very grateful for the small farmers on the west coast who grow these great eggs. You can see that rich, orange, yolk is going to taste wonderful and have a load of vitamins.
Chef John: French style, with gruyères
Switzerland has left the chat
lol 😂🇨🇭
Chef John = you learn something + you get great new things to try + you get a smile on your face. Chef John is so entertaining, I love the videos.
So essentially, it's a pizza that was beamed through a Star Trek transporter and there was an accident. I'd still eat it.
Or The Fly.
Chef John is the hearty thread to our party bread.
This would be the thing to bring when you’ve invited to a party and you press the hostess on what to bring and she keeps saying, “Oh, just bring ANYTHING. Bring whatever you want.” And, you’re pulling your hair out, thinking, that answer is not helping!
You can make this and, as Chef John said, customize it in so many ways. Practically everyone will be pleased by it - unless they are vegan, Keto, and/or gluten-free. You bring some nicely cut vegetables for that crowd.
‘‘Twas late in the night
And the drinks were a flowin’.
as the fluids went down,
The hunger kept growin’.
The hungry folks danced
To Wayne, Drake, and Cardi,
Then chef John arrived
And brought bread to the party.
I read that in a British accent.
Gage Smith this is great! Hahaahaaa, who wouldn’t love chef John at their party??!!!🎉🎂🍾🍾🍾🥂🍻🍺🥃💃🏼🕺😸🤪🤣
Chef John says: "Round the outside"
I hold my breath...
Chef John adds: "Round the outside, round the outside"
Me: "YEAAAAAAHHHH!!!!"
just needs moms spaghetti in the middle of the bread
I did the exact same!..but something in me KNEW he would not let us down ;)
The most beautiful loaf of bread ever!
Finally - perfect for me, because whenever I try to make round pizza, I tend to turn it into a rectangle. This bug just became a feature
No runny eggs ever!!!! The bread looks amazing and there are MANY better options for dipping. Thanks Chef John!
Chef John after all, is the hearty, of any pizza bread party.
Made this yesterday and our guests loved it. Looks difficult but was very simple to make. Your right chef John, this could be done is so many variations.
Somehow, someway, Chef John keeps coming up with funky ass recipes, like...every... single... day
I've been making a version of this
In our family pizza joint for about 12 years
Great recipe
P.s. try cream cheese and black raspberries or blueberries
Yum!
Man that looks delicious, but you forgot the cayenne.
Maybe that would be in the Indian version of party bread.
Or, did he? I think he sneaks it in off-camera...
John Amidon I wouldn’t doubt it, he’s sneaky that way.
Chef John! I've been watching many of your videos for years and years. I've never commented before this ...but your creativity in the kitchen simply blows me away! Always uncomplicated and do-able. Many thanks.
I have made this a few times and different ways, even with out meat, just broccoli, a hit every time. Many thanks chef John.
Craft, art, cooking = Pleasure.
I'm glad you repeated "around the outside" because it came to my mind too. It meant I paid attention to u and could figure out how I knew it later. As in a minute ago. Thanks
Just in time! Was procrastinating cooking, this will defo push me over the edge to finally rolling my sleeves up!
This is just AWESOME! Thanks Chef John. I appreciate the way you look outside of the box. Been watching you for years! And as always...Enjoy!
Watching Chef John stretching the dough reminded me of the fitted sheets i fought with last night
Turkish Party Bread with sucuk, kashar, red pepper paste, black olive paste - mmm! possibilities are endless
The egg at the end. Sublime.
I made this dish today substituting a red sauce instead of pesto. My wife came into the kitchen and commented on my lack of braiding skills saying that it looked like I slaughtered a small animal on the cutting board. So...I got that going for me which is nice. Thanks Chef John!
tomato cheese eggplant parsley …. mmm so many combinations to try
this looks amazing. the inspiration for so many more variations is precious. thank you so much!
Plenty of great ideas to work with here John. Thanks for this. Pepperoni, sausage in patty form, mozzarella, regular, pizza sauce. Now we have everything my kids will eat already and I can sneak in spinach.
I love this idea! I make a lot of pesto in the spring & summer for pasta dinners on hot nights because you don’t have to cook it. I would have to add sliced olives, pepperoncinis, capers, freash herbs, salami, I could go on and on. I would definitely make my own bread dough (I use the NY Times no-knead bread recipe as my go-to bread recipe, it’s very versatile and idiot-proof) as I have never tasted a factory made dough (Pillsbury) that tastes good past the ago of 20.
Chef John I made a loaf of this for my family using your pizza dough recipe (uploaded like 9 years ago lol) and everyone enjoyed it. Today we have people coming over and my mom asked me to make 2 of is because of how good it was! Thank you!
I keep sharing this with people, it's fantastic!
Hey Chef John! I have made this 3 times in the past 2 weeks and every time has been a huge hit! My braiding skills get better each time. One suggestion is to lower the temp to 425 degrees for 25min. Thanks so much for this recipe. Even my in-laws were impressed (that’s not easy) 💕
OMG, how do you come up with these wonderful concoctions? You have stimulated my little Gray cells, even a Belgian would love this. Mange Bene
Mmmmm... French party bread sounds amazing
You are, without a doubt, one of the most endearing presenters I’ve ever enjoyed.
I really love this bread Italian Party Bread . Thanks for your video!
Chef - made this over the weekend (a vegetarian version) and it is MARVELOUS. Thanks.
Haha I like how he implemented “round the outside, round the outside” in this recipe 🤣
You must be new
Abel Babel yes, why does he say that a lot!
@@user-ku7gi3ue7s Oh cool, welcome to the party! Yeah, it's a running gag since ... gosh, it's gotta be around ten years? Crazy how time flies.
Abel Babel oh my that is along time🤣
Chef John, my wife and I brought this to a party last night. It was a huge hit. There was tons of food there and this was the only one that was completely finished. Your tip about partygoers cutting their own was great. As word got out about this, the self-cut portions kept getting larger!! I struggled with the braiding but it didn't matter. It all came together and looked awesome, and tasted even better. You are the Grateful Dead of your Italian Party Bread. Happy Holidays from Southern Ontario!!!
Gruyère is swiss my friend. cheers from zurich
If I want to roll out a rectangle shape I try to roll out a perfect circle. Works everytime.
Mmmmmm! I like Chef's Spanish olives idea too!
Looks delicious. Reminds me of the pizza buns they served every Thursday at a place I worked at. Didn't get tired of them during the 2 years I spent there. They were made the same shape as cinnamon buns but sized like this party bread, filled with ham, cheese and tomatoes. Wonderful stuff.
That is the most amazing Pizza recipe I ever saw in my 55 years
Looks delicious 😋It’s 4:00am in Australia 🇦🇺I couldn’t get back to sleep 😴Thanks chef 👨🍳
Ok, I cannot be the only one waiting for the "as always, enjooooy" at the end. I love it
Like bread?! Like to party?! Honey I'm HOME!
Chef John is the Bob Ross of cooking! Never change chef John!
OMG! Pizza dough, pesto, provolone and proscuitto, pickled peppers! Deeeeelicccciiooouuussss! 🤤🤤🤤🤤
This looks absolutely delicious.
Wow this Italian party bread looks fabulous 🇮🇪👍
Reuben Party Bread or even better, Red Reuben Party Bread with Red Cabbage!!!!! Love this idea and how many ways you can swizzle it!
Looking forward to making this part of my college weekly rations. Good bye again Hot Pockets, hello variety and portability and actually being full!
It’s beautiful!! Gave me so many ideas of how to veganize it. The flavor profile options are unlimited!
I like bread. I don't like parties. But I still love this bread
Oh I am so making this! That looks delicious. I may invite only myself to the party though.
You are, after all, the Lord Zedd of what you put in your Party Bread.
I was delighted to find out that what at first appeared to be a day-old broiled cabbage leaf turned out to be something I'm now craving. Taking a jar of last summer's pesto out of the freezer and heading to Trader Moe's for ingredients ~ thanks Chef John! P'S. If your roof is leaking, join us natives. Sometimes they stop after the first couple of rains ~ if not you'll make some roofer's Christmas merry ~ or Easter ~.
lmao! It's like a small Italian deli exploded inside a loaf of bread. One of a kind Chef John!
Yes! another bread recipe finally!
That Damascus bread knife is amazing!
Just another amazing recipe by chef john.
John, you're always at the party in spirit. And by way of recipes.
ah a very traditional Italian recepie. Italians will love it! :D
Chef John is a party animal 🐼🎉🥖🍕
I hope Chef John's new Kismet neighbors bring him a welcome basket full of his own recipes with stuff like this!
Your the best
I’ve been watching for years
Thank u for inspiring me yet again with something that I made by fluke 9 years ago at my pizzeria in Vancouver
So beautiful
I’d love to make many attempts at this gorgeous creation
Cheers chef
That looks so good OMG! ...and then you added a fried egg!! YAAAS!
I'm going to make this for New Years.
Thanks for the new technique Chef John.
- DJ Echo
Tried this just now. Make sure you make this relatively thin or else it will not bake even and take way longer than 30 minutes. Had to cut mine up and smash the pieces. Still tasted great!
Wow, that was different and delicious looking. Thanks for the recipe.
After all you're the Bonnie and Clyde of what you put inside 🤣🤣🤣 Man.. You're crazy!!! I love you man!!!!!
I'm suddenly starving! Thanks chef John.
This looks absolutely amazing.
_You are, after all, the Zed's Dead of your Italian Party Bread!_
Zed's dead baby, Zed's dead.
Thank you chef John for all the new recipes. My kids absolutely loved the Hungarian goulash recipe
Wow what an amazing recipe. It is indeed tremendous. It’s definitely a party item. It’s great finger food that can be prepared ahead. I mean it’s gourmet and impressive. Thank you Chef John!!!
I always have the best dreams after watching your videos.
The food you make.... Sooooo goood.
Beautiful looking loaf.
I made this, really easy to make and completely delicious.
It is definitely a kin to my Christmas bread with Italian sausage, mushroom onion and peppers with mozzarella. I don't do the braiding part but you ate right about the lack of leftovers (my partner will eat a whole loaf by himself)
Wow that looks so hard to keep together but im sure it doesn't matter. Id love to try this with some good pepperonis or salami. I have worked at several delis and bakeries, high end, amd this woyld have made an absolutely perfect addition to any of them
There's something like this at Jungle Jim's called pepperoni pull-apart bread. They also do cheddar and jalapeno. This though, with proscuitto, peppers, and pesto, is new. It seems fantastic.
Thank you! I started to learn to cook with your channel soooooo many years ago!! lol!!! One of my favorite recipes was actually mondongo (beef stomach) lol
Definitely will try this! Thank-you!
No marinara sauce to dip it in? To me these slices are just screaming "Dip me!" even without being toasted.