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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 1 round sourdough bread loaf (1-1/2 lb.)
- 2 stalks celery, chopped
- 1/2 cup chopped red peppers
- 1/4 cup chopped onions
- 2 Tbsp. butter
- 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
- 1/4 tsp. dried rosemary leaves, crushed
- few drops hot pepper sauce
Method
- Heat oven to 350F.
- Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell.
- Cut removed bread into bite-size pieces.
- Cover shell with top of bread; place on baking sheet with bread pieces.
- Bake 15 min.
- ; cool slightly.
- Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min.
- or until crisp-tender.
- Add VELVEETA; cook on low heat 5 min.
- or until melted, stirring frequently.
- Add broccoli, rosemary and hot pepper sauce; cook 5 min.
- or until heated through, stirring constantly.
- Pour into bread loaf.
- Serve with toasted bread pieces.
