AUTOPLAY
“Deep Dish” Stuffed Focaccia in Rockcrok
12 steps
What you’ll need
Rockcrok Dutch Oven
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Pampered Chef Flexible Cutting Mat
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Easy Read Measuring Cup Set
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Stainless Steel Bowl
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Mix ‘n Chop
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Mix N Scraper
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Coated Utility Knife
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Hot Roll mix, Italian ground chicken, red bell pepper, egg, sun dried tomatoes, EVOO, mozzarella
1. Hot Roll mix, Italian ground chicken, red bell pepper, egg, sun dried tomatoes, EVOO, mozzarella
1
Mix Hot Roll mix as directed on the box (sub EVOO for butter).
2. Mix Hot Roll mix as directed on the box (sub EVOO for butter).
2
Divide dough in 1/2. Pat into 9 in circles. Place half in greased Rockcrok and other half in bowl.
3. Divide dough in 1/2. Pat into 9 in circles. Place half in greased Rockcrok and other half in bowl.
3
Cover and let rise for 30 minutes.
4. Cover and let rise for 30 minutes.
4
Cook ground chicken until browned. Add diced red bell pepper. Add Italian seasonings.
5. Cook ground chicken until browned. Add diced red bell pepper. Add Italian seasonings.
5
Add 1 1/2 cup of mozzarella and diced sun dried tomatoes with chicken mixture.
6. Add 1 1/2 cup of mozzarella and diced sun dried tomatoes with chicken mixture.
6
Top dough in Rockcrok with chicken mixture.
7. Top dough in Rockcrok with chicken mixture.
7
Place second half of dough over chicken mixture. Pinch top and bottom dough together along edges.
8. Place second half of dough over chicken mixture. Pinch top and bottom dough together along edges.
8
Top with 1/2 cup mozzarella and more diced sun dried tomatoes.
9. Top with 1/2 cup mozzarella and more diced sun dried tomatoes.
9
Cover Rockcrok and bake for 25 minutes in 350 degree preheated oven.
10. Cover Rockcrok and bake for 25 minutes in 350 degree preheated oven.
10
Uncover and bake an additional 20 minutes.
11. Uncover and bake an additional 20 minutes.
11
Serve and enjoy!
12. Serve and enjoy!
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