Taco Bread
Hey guys! Welcome back to Finger Food Fridays ! I hope you had a great week. Mine was mundane. Oh, I take that back! There actually was some drama, slight family drama, this week. My 8-year-old daughter broke her arm. Nothing major. Just cracked enough to earn her a bright green cast for autographing. I’m still not sure what happened, but it involved a basketball, a basketball goal and a wooden bike ramp (thankfully, no bike). Needless to say, I’m glad it’s Friday!
Taco Bread
Today I’m going to be chilling out with Taco Bread and a few lime-choked Dos Equis Ambers (Mexico). This warm and crusty Taco Bread is something I’ve been making for years. And because it can be thrown together quickly, I always have the ingredients on hand. All it takes is thirty minutes to bring this picking food from paper to plate which makes it perfect for not only Finger Food Fridays but “starving-to-death” offspring and unannounced guests.
A few notes on the recipe. It’s somewhat deceiving because once it’s baked and sliced it looks like it contains meat (well, sometimes). Some of my friends continue to believe it has meat even after eating it. But as you can see from the ingredient list, no meat. Just cheese, taco seasoning and butter. Also, I’ve always used the Pillsbury Crusty French Loaf dough for this bread, but recently tried Pillsbury’s new Simply Rustic French Bread dough. It didn’t turn out so good. The rustic bread is not doughy enough to balance out the taco seasoning. And one more thing. I intentionally omitted the weight of the taco seasoning packet. Why? Because every packet I pickup lately seems to reflect a different number. Same size packaging. Less seasoning. Go figure! Until next week …
Taco Bread Recipe
Print Recipe
1 16-ounce package refrigerated French bread dough
1 1/2 cups grated sharp cheddar cheese
1 package taco seasoning
3 tablespoons melted butter
1/2 cup sour cream
3 tablespoons taco sauce
Preheat oven to 350 degrees. Lightly grease a large baking sheet. Roll dough out on baking sheet. Sprinkle dough with cheese and taco seasoning. Drizzle butter over dough. Roll up lengthwise; tightly seal edges. Place dough seam side down on baking sheet. Bake until bread is cooked through and golden brown, about 20 minutes. Cool slightly before slicing. While bread is cooling, make dipping sauce by combining sour cream and taco sauce in a small bowl. Serve bread with sauce on the side.
Genêt
