EASY-CHEESY JALAPENO BREAD
Using Tasty Licks BBQ “Tree Hugger” Veggie Seasoning
is a great appetizer, tailgating treat or just a good ole’ snack! Tear
off a piece and enjoy the savory goodness of the peppers and cheese
immersed in the buttery bread.
Servings: 9 (or less!)
Prep Time: 10 minuntes (not including thaw time)
Bake Time: 20 to 30 minutes
This dish uses frozen bread dough or frozen dinner rolls so first thing
you want to do, is one day before baking, take the bag of dough out of
the freezer and stash it in the fridge to thaw. On cooking day, make
sure they are defrosted before you start making the bread.
18 Rhodes Frozen Dinner Rolls or 1.5lbs frozen bread dough, thawed to room temperature
2 cups coarsely grated sharp cheddar cheese
4 jalapeno peppers, deveined, seeded and chopped (if you want heat, leave some of the veins in the peppers)
1/2 bunch cilantro, chopped
2 teaspoons Tasty Licks BBQ “Tree Hugger” Veggie Seasoning
When UR Ready to Bake the Bread: Get
out the thawed dough or dinner rolls and lay them out on a cutting
board. Next we top the dough with the jalapenos, chopped cilantro, Tree
Hugger Seasoning and the cheese!
a large chef’s knife, chop everything together and knead with hands
until ingredients are well mixed into dough. Shape into a large round
loaf. I sometimes make a ring with a hole in the center so it bakes more
evenly. Then tear off a piece of parchment paper the size of your
baking sheet. Give it a spritz of cooking spray and place the loaf on it
to rest and rise. Spray some oil on a sheet of plastic wrap and cover
the dough and put it in a warm spot to rise until doubled in size.
Let rise until double.
got an hour or 2 to wait for the dough to rise, depending on the
temperature so this is a good time to light up our grill. Get it set up
indirect, at 350 degrees F, with a baking stone in place.
are going to slip the dough onto the baking stone while still on the
parchment so if the piece of parchment won’t fit in our grill, just trim
the corners off so it’ll fit with the lid closed.
the plastic wrap and slide the entire mass, with the parchment, onto
your stone and close the lid. I use a pizza peel for this, but you could
also just drag it off your cookie sheet but be careful... it is wiggly!
it starts getting golden brown, insert toothpicks in the center and
when all signs of “doughy-ness” are gone, usually 25 to 35 minutes, it’s
done, take it off and put on a rack to cool or serve it hot right NOW!