How many servings does this recipe make?

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

What ingredients do I need for Stuffed French Bread?

You need 9 ingredients. The key ingredients include: 1 lb frozen bread dough, loaf, thawed (French bread brown and serve), 8 slices bacon, under-cooked, 8 slices swiss cheese, THIN slices, folded in half, 8 -16 slices ham, THIN slices (sandwich), and more.

Is Stuffed French Bread suitable as meat & poultry?

Yes, Stuffed French Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Stuffed French Bread?

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.

Stuffed French Bread Recipe

Name: Stuffed French Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb frozen bread dough, loaf, thawed (French bread brown and serve); 8 slices bacon, under-cooked; 8 slices swiss cheese, THIN slices, folded in half; 8 -16 slices ham, THIN slices (sandwich); CREAM TOGETHER; 1/4 cup butter, softened; 1 small onion, chopped very fine; 1 tablespoon poppy seed; 1 tablespoon dried parsley

Stuffed French Bread – a delicious recipe with bread, bacon, swiss cheese, ham, CREAM TOGETHER, butter. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb frozen bread dough, loaf, thawed (French bread brown and serve)
8 slices bacon, under-cooked
8 slices swiss cheese, THIN slices, folded in half
8 -16 slices ham, THIN slices (sandwich)
CREAM TOGETHER
1/4 cup butter, softened
1 small onion, chopped very fine
1 tablespoon poppy seed
1 tablespoon dried parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1001 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Stuffed French Bread

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