Italian Party Bread – Meat & Cheese Stuffed Wreath – Food Wishes


hello this is chef john from food wishes
comm with Italian party Brad that’s right if you like bread and you like the
party you are gonna absolutely love this party bread which is what I’m calling
this meat cheese stuffed braided look since that’s too long to be na+ I’m
actually trying to create a new category of bread featuring this very simple and
exciting technique and above and beyond all that to me this just looks like a
party and if you don’t think so I’m not sure I want to party with you I’m just
kidding I’ll party with anyone so with that let’s go ahead and get started and
to begin we’re gonna need a 1 pound ball I’m ready to go
pizza dough which you could make from scratch but if you’re busy with other
party preparations just buy some pre-made stuff from the store like I did
and what we’ll do is eat just enough flour so it doesn’t stick has roll this
out to somewhere between 1/8 and 1/4 inch thick all right what is that 3/16
but anyway we’re basically just gonna roll it out to the same thickness as we
do for a thin crust pizza oh and one tip for when you roll in
pizza dough because it tends to be very elastic what I like to do is roll it out
a little bit and then stop and let it rest and relax for a couple minutes
and then I’ll continue rolling and I might even do that a couple times if it
keeps stretching back so don’t be afraid to let your dough relax if it won’t stay
rolled out oh and one more thing to make this step where we roll up our meat and
cheese easier the closer we get to a rectangle shape the better although I’m
generally not very good at doing that and I always seem to end up with
something closer to an oval but that’s fine because when it gets to about the
thickness you want we can always stop and sort of stretch out the corners with
our fingers to get this a little more square all right so that’s what I did
and then what we’ll do once our dough is rolled out let’s go ahead and spread on
some prepared pesto which by the way was sold very close to that pizza dough I
about and for whatever reason you’re not into pesto a tomato sauce would work
here or even a nice cheesy white sauce but the pesto was amazing and really did
look gorgeous but regardless of which you use we’ll go ahead and spread that
over leave it about an inch unsought around the outside around the outside
around the outside and then once that’s been accomplished
we’ll go ahead and lay over some thin slices of provolone or of course the
cheese of your choice just make sure it’s sliced fairly thin because we’re
gonna have to roll this up and yes if you press it down a little grated cheese
will work and then once that’s been cheesed we can apply our prosciutto
which as you can see I’m sort of tearing into these jagged irregular ribbons
which i think is gonna look nicer once this is cut and braided but I’m also
doing that because the prosciutto I bought was really hard to separate and
of course how generous you are with all these ingredients is going to be up to
you but keep in mind like I said we do need to be able to roll this up so we’ll
lay down a generous but not too too generous layer that and then what I did
next was not realized my battery on the camera had run out so I was not able to
film the beginning of me placing on some chopped up pickled peppers which I think
are incredibly important in this all right not only for the beautiful color
but those sharp briny acidic bits really do how balance the richness of our meat
and cheese and those were just your basic jarred Italian banana peppers and
that’s it once we’re finished with our toppings we will go ahead and roll this
up of course rolling in the direction that will give us the most length and
when we get to the end because this was kind of oval ish it’s not a bad idea to
kind of pull and stretch the dough so that we end up with some sort of semi
uniform log which we will also sort of press down and flatten out a little bit
and then what we’ll do once we have that into some sort of uniform shape is do a
little bit of cleanup and we’ll apply a little more flour to the surface at
which point I’m going to grab my pizza wheel an attempt to cut this into three
strips and because I’m cutting through meat and cheese and peppers I had to
sort of use a combination of pressing slicing and rolling but eventually I was
able to get through and we maybe could have used our bench scraper to cut that
or even a knife I guess but a nice knife found a metal table always seems a
little wrong but anyway the point is get that cut into three strips as even as
possible and what this manoeuvre does for us is it’s gonna expose all those
gorgeous layers of dough and our ingredients or I check that out and once
separated what I was hoping to do here was braid these
all those expose cut sides facing up but then I have second thoughts which are
not a bad thing in the kitchen all right you’re allowed to have second thoughts
but anyway my concern was was it if I braided this with all those cut sides
facing up maybe all that stuff would start falling out so I decided to turn
those strips on the outside back onto their side and just leave that one in
the center facing up at which point I forgot how to braid things will actually
not forget how to braid technically I forgot how to start a braid I mean I
know you want to pinch all the ends together but then I never could seem to
remember which one goes over which one to start but after a few seconds of
fumbling and false starts I just grabbed a piece and started overlapping and then
once I did that it all sort of came together and also please keep in mind
once we shape this and it bakes the precision of your braiding is not going
to be that noticeable and then once we do have that braided we will carefully
shape that into some kind of small circular wreath without pressing and
smashing everything down too much all right it really is all these jagged
exposed edges it gives this thing it’s amazing unique look and there really is
no wrong way to do this just as long as you make sure your ends get tucked well
underneath and that’s it somehow someway I Italian party bread was shaped and
ready to transfer onto a lined baking sheet and no this does not need any kind
of egg wash or drizzle of olive oil or dusting of parmesan all right thanks to
the fat in the mean cheese this is gonna create its own lustrous finish and
that’s it our party bread is now ready to transfer into the center of a 450
degree oven for about 30 minutes or so or until beautifully browned and looking
like one of the greatest things you’ve ever seen I mean come on okay it’s like
a small Italian deli exploded inside a loaf of bread and yes of course we have
to let this cool down a little bit but it’s fine to serve warm which I did and
if you think this looks good just wait until you taste it okay it’s sort of
like a really nice crispy perfectly made Italian meat and cheese panini in a
sliceable loaf of bread form and of course for you too and provolone are
great together but when you combine that with that herbaceous girl he hid from
the pesto and those briny sweet-and-sour bits of the pepper there’s just a
tremendous bite of food and please remember we’re trying to
create a new category of bread so this is not a recipe it’s a method and a
technique and the only reason this is an Italian party bread is because we’re
using Italian ingredients okay we could easily make this a Spanish party bread
if we use serrano ham and Manchego cheese and membrillo and maybe some
Spanish olives or of course we could do a French party bread with Gruyere cheese
and Dijon mustard in a nice French ham okay so please feel free to experiment I
mean you are after all the Bonnie and Clyde of what you put inside but having
said all that this particular combination really was incredible and I
guess if you’re doing this for a party you could slice it up ahead of time but
because it is so beautiful in its whole form I’d probably just serve it as is
and put a knife next to it and let people slice off their own pieces and
hopefully they can control themselves which I will tell you is not the easiest
thing to do oh and then there was one more thing I wanted to mention if you do
have any leftovers which is highly unlikely but if you do what you want to
do is cut a couple thick slices and then brown it on both sides in a little bit
of olive oil over medium heat and believe it or not you might even like
this better than a slice of the original freshly baked bread especially if you
include a nice runny egg to dip it in but officially I’m going to call it a
time since both ways really are unbelievably amazing but whether you end
up with leftovers or not I really do hope you give this a try soon so please
follow the links below for the ingredient amounts a printable written
recipe and much more info as usual and as always enjoy you you

100 Comments

  1. on your temps is that convection or non-convection temp?

  2. ๐Ÿ˜Ž… where's the cayenne?

  3. I'm suddenly starving! Thanks chef John.

  4. YAY!

  5. Is it me or did the short glimpse of the bottom crust look a little too dark….even burnt?

  6. As always a knockout. Can't wait to give er a go.
    ..pretty random to bring the egg out at the end..but I love it.

  7. Fabulous idea

  8. I'd love to see a dessert party bread!

  9. That looks great. I think it would be good served with a side of your marinara sauce for dipping.

  10. Amazing technique, I love your videos. Thanks for this will do something on the weekend!!

  11. love your stuff john, from the UK. But at 3.58 I recoiled for some reason. ????

  12. You should make an american version made with sugar and hamburgers

  13. Who knew Chef John was an Eminem fan?

  14. Looks delish john ๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€

  15. Bravo! Letโ€™s party!

  16. "" "" "" "" "" "" "*italian*" "" "" "" "" "" "

  17. That there is a act of utter genius.

  18. After all, you are the Grateful Dead, of how you make your Italian Party Bread.

  19. I hope Chef John's new Kismet neighbors bring him a welcome basket full of his own recipes with stuff like this!

  20. Star Trek Horta bread.

  21. What?! No cayenne?! hahaha…At least you got the egg in there at the end!…Interesting idea, though!

  22. Chef John is the Bob Ross of cooking! Never change chef John!

  23. Damn that looks delicious!

  24. What if you ALSO like all things Italian? Or is that a step too far?

  25. You are after all the Kevin from Home Alone of whether or not you use Provolone…

  26. As I see this I am thinking about a cool looking pizza or taco wrapped around a bowl of dipping sauce.

  27. If I want to roll out a rectangle shape I try to roll out a perfect circle. Works everytime.

  28. Craft, art, cooking = Pleasure.

  29. 3:00 Chef John literally tells us that he adds pickled peppers not only for the color but also for the taste. DUH!

  30. Gorgeous! an Italian babka! atb

  31. start with a cylinder instead of a sphere if you want a flat rectangle and not a flat oval

  32. I just want you to know that that Eminem reference truly never gets old.

  33. I was just thinking of how to take my stuffed crust pizza to the next level ๐Ÿ•

    Braids!

  34. ๐Ÿ˜๐Ÿ˜๐Ÿ˜ *squeals in sicilian jew*
    p a r t y c h a l l a h

  35. This should be called Antipasto Bread

  36. How about a pumpernickel party bread with corned beef and swiss cheese?

  37. It's pro-SHOOT-tow

  38. Looks SO good! I want to make one for sure ๐Ÿ˜€ Thanks

  39. Any downside to placing the "log" in the fridge before "splitting" it?

  40. Huh. It's savory Italian babka. I do admit, this is one of my favorite things to make and I've been making it for a while now. It works great with basil leaves, cherry tomatoes, onion, and corned beef.

  41. That looks so easy and delicious! Canโ€™t wait to try it. ๐Ÿ˜‹

  42. It is definitely a kin to my Christmas bread with Italian sausage, mushroom onion and peppers with mozzarella. I don't do the braiding part but you ate right about the lack of leftovers (my partner will eat a whole loaf by himself)

  43. It's torture to see this before lunch

  44. Itโ€™s beautiful!! Gave me so many ideas of how to veganize it. The flavor profile options are unlimited!

  45. I would like to make the exact same thing but I think I would actually add a touch of Cayenne

  46. Nice recipe. Where did you get that cool looking knife with the black handle?
    Thanks

  47. Youre the right said fred of what you stuff in your bread!

  48. John, you're always at the party in spirit. And by way of recipes.

  49. I love this idea! I make a lot of pesto in the spring & summer for pasta dinners on hot nights because you donโ€™t have to cook it. I would have to add sliced olives, pepperoncinis, capers, freash herbs, salami, I could go on and on. I would definitely make my own bread dough (I use the NY Times no-knead bread recipe as my go-to bread recipe, itโ€™s very versatile and idiot-proof) as I have never tasted a factory made dough (Pillsbury) that tastes good past the ago of 20.

  50. At this rate we're eventually gonna get all iconic holiday items turned into food. I for one am excited for the kosher sausage menorah

  51. No Cayenne?

  52. Can you try making โ€œPan de Jamรณnโ€ that translates to Ham bread itโ€™s a Venezuelan bread we are at during Christmas.

  53. That looks absolutely delicious! For my family, we would need at least 2!!

  54. The "pop shot" was definitely dipping the fried bread in the egg.. MMMMMMMM…. ๐Ÿ™‚

  55. round the outside. round the outside. round the outside. ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ kills me everytime.

  56. Italian Party Bacon…

  57. Looks utterly delicious

  58. Round the outside…Love it Chef!! โค๏ธ

  59. That is a great recipe. But what kind of knife is that and who makes it.?

  60. Just cut it square.

  61. It looks like a pizza monstrosity!

  62. What a fantastic change from the same old pizza! Pepperoni would be great to add as well

  63. My girl likes this bread because she wants to party all the time. Party all the time. Party all the time.

  64. Gruyere is swiss cheese, not french.

  65. From the thumbnail I thought it was wood roasted kimchi

  66. So is it this bread basically just a calzone

  67. Looks amazing!

  68. hey chef john, if you serious you should come to my christmas party this saturday.

  69. I'm so gonna make a Mexican party bread soon.

  70. Oh I am so making this! That looks delicious. I may invite only myself to the party though.

  71. "Ber-zerto"

  72. Chef John: French style, with gruyรจres

    Switzerland has left the chat

  73. Did you party with Jeffry Epstein???

  74. Hmmm….Swiss or Emmenthaler cheese with thinly sliced ham on a bed of good stoneground brown mustard, dusted with cracked pepper.

  75. Trailer park party bread- Bacon and good aged cheddar

  76. I thought about making a "Canadian" version before I realized that people probably wouldn't enjoy maple syrup, snow and hockey tape in their bread =/

  77. Finally – perfect for me, because whenever I try to make round pizza, I tend to turn it into a rectangle. This bug just became a feature

  78. Meatbread? MEATBREAD

  79. (Gruyรจre is Swiss, John)

  80. When I first glanced it look like a piece of bloody fat ridden meat

  81. So essentially, it's a pizza that was beamed through a Star Trek transporter and there was an accident. I'd still eat it.

  82. I've been making a version of this
    In our family pizza joint for about 12 years
    Great recipe
    P.s. try cream cheese and black raspberries or blueberries

  83. Plenty of great ideas to work with here John. Thanks for this. Pepperoni, sausage in patty form, mozzarella, regular, pizza sauce. Now we have everything my kids will eat already and I can sneak in spinach.

  84. Wow.. I'm proud of myself! I haven't watched your videos for so long but you know what? 02:10 I remembered to say "round the outside, round the outside" with you! It feels like I never left ๐Ÿ˜…๐Ÿ˜‚

  85. Does anybody feel like this has actually been Jeff Garlin this whole time?

  86. Savory babka?

  87. Well I know what I'm bringing to my next party

  88. What would Indian-style party bread look like?

  89. Oooh, awesome. How fun would this be using puff pastry?

  90. Omg! Where do you get your eggs?

  91. This is just AWESOME! Thanks Chef John. I appreciate the way you look outside of the box. Been watching you for years! And as always…Enjoy!

  92. You had me until the uncooked egg. I like my food cooked.

  93. A braided stomboli… I don't know if I could pull if off without it looking like an alien creature lol I would have never thought of doing a stromboli this way. Kudos :o)

  94. Needs a shake of Cayenne.

  95. I would really like to see you make potatoes Aligot. It's a great dish. and, i'd really love to hear you say, "You are the vincent van gogh, of your potatoes Aligot!" lol

  96. Oooo, Iโ€™m gonna try this!!!!

  97. Murrica

  98. He said the thing.

  99. Lesson for life : Let your dough relax!

  100. Tried this just now. Make sure you make this relatively thin or else it will not bake even and take way longer than 30 minutes. Had to cut mine up and smash the pieces. Still tasted great!

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