Cream cheese softens at exactly 70°F, which is why cold stuffing tears bread while room temperature creates perfect pockets.
Cream Cheese Chicken Stuffed Bread
Dive into a deliciously satisfying experience with our Cream Cheese Chicken Stuffed Bread! This mouthwatering creation features succulent shredded chicken enveloped in a rich, creamy cheese blend, all infused with aromatic herbs. Perfect for a cozy dinner or a crowd-pleasing appetizer, this dish is as easy to make as it is to devour!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 cups cooked chicken, shredded (480 ml)
🥛Dairy & Eggs(3)
- 8 oz cream cheese, softened (227 g)
- 1 egg, beaten (for egg wash)
- 1 cup shredded mozzarella cheese (240 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon Italian seasoning (5 ml)
- Salt and pepper to tasteoptional
📦Other(2)
- 1/2 cup chopped green onions (120 ml)
- 1 package refrigerated pizza dough (16 oz) (454 g)
👨🍳 Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a mixing bowl, combine the shredded chicken, cream cheese, mozzarella cheese, green onions, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully combined.
- 3
On a lightly floured surface, roll out the pizza dough into a large rectangle (about 12×16 inches).
- 4
Spread the chicken and cream cheese mixture evenly over the dough, leaving about an inch border around the edges.
- 5
Carefully roll the dough from the long side, creating a log shape. Pinch the edges to seal.
- 6
Place the rolled dough seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg for a golden finish.
- 7
Bake in the preheated oven for 25-30 minutes or until golden brown.
- 8
Allow to cool for a few minutes before slicing. Serve warm.
💡 Pro Tips
- ✓Bring cream cheese to room temperature (65-70°F) before mixing because cold cream cheese creates lumps that won't incorporate smoothly, resulting in uneven texture pockets in your filling.ingredient65-70°F
- ✓Roll pizza dough to exactly 1/4-inch thickness using guides because thinner dough tears under the filling's weight while thicker dough creates doughy, undercooked centers.technique1/4-inch thickness
- ✓Brush egg wash in thin, even strokes moving in one direction only because overlapping brush marks create uneven browning patterns due to varying protein concentration.technique
- ✓Rest the assembled roll for 15 minutes before baking so gluten relaxes and prevents the seam from splitting open due to internal steam pressure.timing15 minutes
- ✓Cool for exactly 10 minutes after baking because the filling needs time to set from 160°F to 130°F, preventing molten cheese from oozing out when sliced.timing10 minutes, 160°F to 130°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cream cheese softens at exactly 70°F, which is why cold stuffing tears bread while room temperature creates perfect pockets.
Cream Cheese Chicken Stuffed Bread
Dive into a deliciously satisfying experience with our Cream Cheese Chicken Stuffed Bread! This mouthwatering creation features succulent shredded chicken enveloped in a rich, creamy cheese blend, all infused with aromatic herbs. Perfect for a cozy dinner or a crowd-pleasing appetizer, this dish is as easy to make as it is to devour!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 cups cooked chicken, shredded (480 ml)
🥛Dairy & Eggs(3)
- 8 oz cream cheese, softened (227 g)
- 1 egg, beaten (for egg wash)
- 1 cup shredded mozzarella cheese (240 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon Italian seasoning (5 ml)
- Salt and pepper to tasteoptional
📦Other(2)
- 1/2 cup chopped green onions (120 ml)
- 1 package refrigerated pizza dough (16 oz) (454 g)
👨🍳 Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a mixing bowl, combine the shredded chicken, cream cheese, mozzarella cheese, green onions, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully combined.
- 3
On a lightly floured surface, roll out the pizza dough into a large rectangle (about 12×16 inches).
- 4
Spread the chicken and cream cheese mixture evenly over the dough, leaving about an inch border around the edges.
- 5
Carefully roll the dough from the long side, creating a log shape. Pinch the edges to seal.
- 6
Place the rolled dough seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg for a golden finish.
- 7
Bake in the preheated oven for 25-30 minutes or until golden brown.
- 8
Allow to cool for a few minutes before slicing. Serve warm.
💡 Pro Tips
- ✓Bring cream cheese to room temperature (65-70°F) before mixing because cold cream cheese creates lumps that won't incorporate smoothly, resulting in uneven texture pockets in your filling.ingredient65-70°F
- ✓Roll pizza dough to exactly 1/4-inch thickness using guides because thinner dough tears under the filling's weight while thicker dough creates doughy, undercooked centers.technique1/4-inch thickness
- ✓Brush egg wash in thin, even strokes moving in one direction only because overlapping brush marks create uneven browning patterns due to varying protein concentration.technique
- ✓Rest the assembled roll for 15 minutes before baking so gluten relaxes and prevents the seam from splitting open due to internal steam pressure.timing15 minutes
- ✓Cool for exactly 10 minutes after baking because the filling needs time to set from 160°F to 130°F, preventing molten cheese from oozing out when sliced.timing10 minutes, 160°F to 130°F