Header from The Slow Roasted Italian

A quick, easy, and versatile soft roll with a delicious filling.

Bread Bombs are the updated version of a hot pocket, calzone, hand-pie, and meat pie, none of which I ever liked very much. Bread bombs, however, are delicious and depending on the recipe and the chef’s preference, they can be crispy and crunchy, or soft and fresh baked. They can be served as lunch, a snack, as hors d’oeuvres, or as breakfast sandwiches.

Bread Bombs are basically stuffed rolls, and I prefer that to a pastry shell. The bread has been freshly baked and there are no limits to what you can stuff them with. You buy already-made frozen roll dough from the supermarket which saves lots of time and does not compromise the taste or quality of these bombs. If you want to make larger bombs (if they will be served as lunch, for example) buy the largest size frozen roll dough you can find or buy bread dough. With bread dough, roll it out and cut out the size bombs you want to make. The most important thing to remember is to seal the seams on your bread dough so your fillings don’t leak out while cooking.

I was introduced to Bread Bombs while on the treadmill watching The Pioneer Woman cooking show. Below is the recipe from Ree Drummond.

Recipe courtesy of Ree Drummond

Chicken Artichoke Bread Bombs

Ingredients

Nonstick cooking spray, for the sheet tray

4 ounces cream cheese, at room temperature

1/4 cup grated fontina cheese

1/4 cup freshly grated Parmesan

1 teaspoon crushed red pepper flakes

Pinch of kosher salt

Pinch of freshly ground black pepper

1 cup pulled rotisserie chicken, white meat only

1/2 cup chopped canned artichokes

12 frozen bread rolls, thawed and risen – note: frozen bread rolls come in different sizes. If this will be lunch, buy a large size frozen roll.

1 large egg, beaten

1 tablespoon Italian seasoning

Directions

Preheat the oven to 425 degrees F. Lightly grease a sheet tray.

In a large bowl, mash together the cream cheese, Fontina, Parmesan, red pepper flakes, salt and pepper until well combined. Fold in the chicken and artichokes. Set aside.

Take a roll and with your hands, flatten and stretch the roll into a 5-inch round. Place one or two mounded tablespoons of the chicken mixture on the center of the round. Gather the sides of the dough together and pinch to seal them closed. Use your hands to shape back into a round and place them on the prepared sheet tray. Repeat with the remaining dough and filling.