Thanksgiving Leftover Pull-Apart Bread
Thanksgiving Leftover Pull-Apart Bread
Meat and Poultry
Ingredients
- 1 1/2 - 2 cups stuffing, broken up if clumpy
- 1 1/2 cups chopped cooked turkey
- 3/4 cup finely grated parmesan cheese
- 2 tablespoons chopped parsley
- 1 cup shredded Fontina cheese
- 1 can refrigerated classic pizza crust
- 1-2 tablespoons Fustini's Sage and Wild Mushroom olive oil
Directions
- Heat oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper leaving a two-inch overhang on two sides. In a large bowl, mix together the stuffing, chopped turkey, parmesan cheese, parsley and Fontina cheese. Set aside to prepare the dough.
- Unroll dough on a lightly floured work surface. Using a rolling pin, roll and press dough to form a 16x12-inch rectangle. Brush the surface lightly with olive oil. With a pizza cutter or a knife, cut the dough crosswise into 4 rows and then lengthwise to make 12 4x3 rectangles.
- Prop loaf pan up on a short end. Place 1 rectangle of dough, on the dough add 2-3 tablespoons of meat filling. Repeat with another layer of dough then filling working your way up the loaf pan. Ending with the last layer of dough. Any leftover mixture can be squeezed in between dough layers.
- Bake for 50 to 55 minutes or until the top is a deep golden brown. Tent with foil if the top starts to brown too quickly. Remove finished pull apart from the oven and transfer to a cooling rack to cool for 10 minutes. Using the overhanging parchment, lift the pull-apart out of the pan. Serve immediately with gravy.
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