Cheesy Beef and Broccoli Stuffed Bread
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 adult servings
  • 2 "loaves" bread dough (either homemade from the recipe linked in the post, or purchased from the fridge or freezer section of your grocery store)
  • 1 lb ground beef, cooked and drained (ground turkey would work well too!)
  • 1 10oz package frozen chopped broccoli
  • 4-5 cups shredded cheese (I used 4 cups mozzarella and about a cup of colby jack)
  • ½ teaspoon garlic powder (or a clove of fresh garlic minced)
  • ½ teaspoon onion powder (or a quarter onion finely diced)
  • salt and pepper to taste
  • 1 jar marinara sauce for dipping (or homemade sauce if you have it)
  1. Preheat the oven to 350*
  2. Brown ground beef over medium heat, adding the garlic powder, onion powder, salt and pepper when the meat is almost fully cooked. Drain fat and set aside.
  3. Cook Broccoli according to package directions, then drain and set aside.
  4. Lightly oil a baking sheet to prevent loaf from sticking.
  5. Directly on the oiled baking sheet, form ½ the bread dough into a long rectangle. You'll want it to be almost as long as your baking sheet and as wide as you can stretch it without forming holes or thin spots in the dough.
  6. Sprinkle about a cup of shredded cheese along the center of the dough rectangle.
  7. Next, sprinkle half the cooked ground beef on top of the cheese (like you are making a burrito). Be sure to leave a couple of inches at the top and bottom of the loaf so that you can pinch the ends together without filling leaking out.
  8. Sprinkle half the cooked broccoli on top of the ground beef.
  9. Top the beef and broccoli with another cup or more of shredded shredded cheese.
  10. Starting in the middle of the loaf and working toward each end, gather the sides of the dough and pinch them together along the whole length of the loaf. If thin areas of dough start to tear apart and make holes, don't worry. We'll fix them later.
  11. Once the sides have been brought together and pinched "closed" all along the top, pinch the ends closed and tuck them gently under the loaf to finish the "seal".
  12. The ends tend to have more dough than you need, so take small pieces from the ends to patch any holes that may have formed when you were pinching the loaf across the top.
  13. Bake the loaf at 350* for 30 minutes or until it is golden on top and sounds hollow when you tap it.
  14. While the first loaf is baking, make your second loaf following steps 2-11 above.
  15. Heat the marinara sauce over medium heat and pour into small bowls.
  16. When the loaves have finished baking, slice them on a cutting board and serve with bowls of marinara for dipping.
Recipe by Daily Rebecca at