Cheddar and Vegetable Stuffed Grill Bread Recipe

Name: Cheddar and Vegetable Stuffed Grill Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon yeast, active dry; 1 1/2 cups water warm; 1 1/2 cups whole wheat flour; 1 tablespoon cumin ground; 1 tablespoon coriander ground; 2 teaspoons salt; 2 tablespoons peanut oil; 2 1/2 cups flour, all-purpose; 2 cups vegetables grilled; 4 ounces cheddar cheese, very old, sharp

Servings: persons

1
In a large bowl, dissolve yeast in water.
2
Slowly stir in whole wheat flour, cumin, and coriander.
3
Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
4
Stir in salt, oil, and 2 cups of unbleached white flour.
5
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
6
Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
7
Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
8
Divide dough into six pieces and roll into smooth balls.
9
On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick).
10
Place equal amounts of vegetables and cheese in center of each circle.
11
Pull edges up to center, pinch closed and press to flatten.
12
Cover with a cloth, and let rise for 20 minutes.
13
Preheat grill to medium-hot.
14
Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon yeast, active dry, 1 1/2 cups water warm, 1 1/2 cups whole wheat flour, 1 tablespoon cumin ground, and more.

Yes, Cheddar and Vegetable Stuffed Grill Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar and Vegetable Stuffed Grill Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions