Smoked gouda and sharp Cheddar cheeses are delicious in this vegetarian garbage bread stuffed with crisp, roasted cauliflower and Brussels sprouts. Serve this to a group on a nippy fall day; it's the perfect snack after picking apples or going on a hayride.
Recipe courtesy of Food Network Kitchen
Cauliflower, Brussels Sprouts and Smoked Gouda Garbage Bread
Total:
2 hr
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside.

Combine the cauliflower florets, Brussels sprouts and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper and toss until evenly coated. Bake, stirring halfway through, until lightly charred and tender, about 40 minutes. Transfer the baking sheet to a rack and let the vegetables cool. Reduce the oven temperature to 400 degrees F.

Toss the Cheddar, gouda, mozzarella, paprika and cayenne in a medium bowl until evenly combined. Set aside 1/2 cup of the cheese mixture in a separate bowl.

On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Spread the cheese mixture evenly over half of the dough, starting from the shorter end, leaving a 1-inch border on the sides. Scatter the roasted vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.

Transfer the log to the prepared baking sheet, brush the dough all over with the egg wash and sprinkle with the reserved cheese mixture. Bake until the bread is golden brown and the cheese is browned on top, about 40 minutes. 

Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

Cook's Note

To make rolling and shaping the dough easy, keep the dough refrigerated until 10 to 15 minutes before you are ready to use it.

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Brussels Sprouts with Balsamic and Cranberries

Recipe courtesy of Ree Drummond

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Garlic Bread

Recipe courtesy of Rachael Ray

Smoked Salmon

Recipe courtesy of Alton Brown

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking