Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
Philadelphia cream cheese is a food group in my house. Few things make a recipe creamier and more decadent than a bit of cream cheese. I’ve tried several store brands but they just don’t compare to the flavor that the real Philly cream cheese has.
Since our move I’ve been missing one of my favorites from a formerly local restaurant — stuffed breadsticks. These things helped me survive the early months of my last pregnancy. When nothing else sounded appealing, stuffed breadsticks always hit the spot.
I decided the only solution was to recreate the recipe at home and I’m so glad I tried it. These homemade stuffed breadsticks are filled with chicken, peppers, mushrooms, and some creamy Kraft Philadelphia Cream Cheese. My kids gobbled them up for dinner and they would make the perfect, portable meal for lunches on the go.
First, I had to run to the store. Fortunately Kraft has a great coupon available right now good for $0.50 off any 2 pack (8 oz.) of Philadelphia soft cream cheese. You do need to be within a 5 mile radius of ANY Walmart location to redeem the coupon but this is a great deal. You can print the Kraft Philadelphia soft cream cheese coupon here.
For the Crust:
- 1 T yeast
- 1 T sugar
- 1 1/2 c warm water
- 1/2 cup olive oil
- 1 t. salt
- 1 T Italian seasoning
- 4-4 1/2 cups bread flour (or a combination of bread flour and white wheat flour)
For the Filling:
- 2 chicken breasts, cooked and shredded
- 1 lb of mushrooms, sliced
- 2 bell peppers, diced (any variety)
For the topping:
- 2 T butter, melted
- 1 t garlic powder
- 1/2 t Italian seasoning
- Fresh parmesan cheese
To make your pizza dough, you’ll need to start by mixing the yeast and sugar together and adding the warm water. I don’t use a thermometer when making bread. A good rule of thumb is the water should be warm, but not too hot that you can’t hold your hand under the water for too long. I just let my tap water warm up for a min. and use that.
Let your yeast mixture sit for 5 minutes. Then add the olive oil, salt, and Italian seasoning. Knead for 5 minutes. I do this in my mixer but if you don’t mind putting a little bit of muscle in it you could easily do this by hand.
Put your dough in a bowl and cover it with a towel. Let it rise for about an hour or until it has doubled in size. My kids love watching this process happen!
While your dough is rising you can mix up your filling. I cooked my chicken with a basic chicken seasoning mix and shredded it. you could change up the flavor by adding extra seasoning to your chicken as you cook it.
Mix together your chicken, mushrooms, and peppers.
To your chicken mixture, add 8 oz. of Philadelphia cream cheese.
On a flat surface, roll out your pizza dough and cut it into rectangles. The size doesn’t matter that much. You can make these large or small just be sure to make all your stuffed breadsticks about the same size so they’ll cook evenly.
Add about 2 Tbsp. of chicken filling to the top of each rectangle of dough. Stretch the sides of your dough around the filling and pinch to seal. Once your breadstick has been sealed you can roll it gently between your hands to create a smooth stuffed breadstick.
In a separate bowl, melt your butter and stir in the garlic powder and Italian seasoning. Brush the tops of your stuffed breadstick with this butter mixture and top with shredded parmesan cheese.
Bake at 375° for 15-20 minutes or until the tops of your stuffed breadsticks are nice and toasted.
Serve with a side of Alfredo sauce or chicken or mushroom gravy.
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