Name: Broccoli Cheese Fan
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3-1/4 to 3-1/2 cups all-purpose flour -; 1 tablespoon sugar -; 1 package (1/4 ounce) quick-rise yeast -; 1 teaspoon salt -; 1 cup water -; 1 tablespoon butter, softened -; 1-1/2 cups finely chopped fresh broccoli, cooked and drained -; 1 cup shredded cheddar cheese -; 5 bacon strips, cooked and crumbled -; 1 large egg -; 1/2 teaspoon dried minced onion -; 1/2 teaspoon dried oregano -; 1 large egg white -; 1 tablespoon cold water -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Broccoli Cheese Fan

1. 3-1/4 to 3-1/2 cups all-purpose flour -

2. 1 tablespoon sugar -

3. 1 package (1/4 ounce) quick-rise yeast -

4. 1 teaspoon salt -

5. 1 cup water -

6. 1 tablespoon butter, softened -

7. 1-1/2 cups finely chopped fresh broccoli, cooked and drained -

8. 1 cup shredded cheddar cheese -

9. 5 bacon strips, cooked and crumbled -

10. 1 large egg -

11. 1/2 teaspoon dried minced onion -

12. 1/2 teaspoon dried oregano -

13. 1 large egg white -

14. 1 tablespoon cold water -

How to cook deliciously - Broccoli Cheese Fan

1. Stage

In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.

2. Stage

Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.

3. Stage

Meanwhile, in a large bowl, combine the broccoli, cheese, bacon, egg, onion and oregano. On a lightly floured surface, roll dough into a 16x9-in. rectangle with a 16-in. side facing you. Spoon broccoli mixture lengthwise over top two-thirds of dough to within 1 in. of edges.

4. Stage

Starting at the plain long side, fold dough over half of filling; fold over again. Pinch seams to seal and tuck ends under. Place, seam side down, on a greased baking sheet. With a sharp knife, cut into eight strips to within 1 in. of pinched edge. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 15 minutes.

5. Stage

Beat egg white and cold water; brush over dough. Bake at 400° for 25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.