Turn in Box
intro
A crispy, cheesy stuffed bread loaf baked in its own crust, turned out to reveal savory layered fillings, perfect for fast, satisfying weeknight meals.
Ingredients
Steps
Prep the bread box
Preheat your oven to 180°C (350°F). Take the 450g unsliced Pullman loaf, slice off the top 2.5cm (1-inch) end to create a flat lid, then carefully hollow out the soft interior, leaving a 1.25cm (1/2-inch) thick bread wall on all sides and the bottom. Tear the removed soft bread into 2.5cm (1-inch) chunks and set aside.
Toast bread chunks
Toss the torn interior bread chunks with 1 tablespoon (14g) of the melted butter, spread them in a single layer on a parchment-lined baking sheet, and bake for 5 minutes at 180°C (350°F) until edges are light golden and crisp. Remove from the oven and set aside.
Mix savory filling
In a large mixing bowl, combine the toasted bread chunks, 200g diced cooked chicken thigh, 120g drained thawed mixed vegetables, 100g (1 cup) of the shredded mozzarella, 2 tablespoons soy sauce, 2 tablespoons mayonnaise, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Stir thoroughly until every ingredient is evenly coated in the creamy seasoning.
Assemble stuffed loaf
Brush the entire interior of the hollowed bread loaf and the cut side of the bread lid with the remaining 2 tablespoons (28g) of melted butter. Spoon the filling mixture into the hollow loaf, pressing down firmly with the back of a spoon to eliminate air gaps, then top the filling with the remaining 50g (1/2 cup) shredded mozzarella before setting the bread lid firmly in place.
Bake until crisp
Wrap the entire stuffed loaf tightly in aluminum foil, set it on the middle oven rack, and bake for 15 minutes at 180°C (350°F). Peel back the foil covering the top of the loaf, then bake for 5 additional minutes until the outer crust is deep golden and crisp, and the cheese inside is fully melted.
Turn out and serve
Remove the baked loaf from the oven and let it rest for 3 minutes to set. Place a large dinner plate upside down over the top of the loaf, hold the plate and loaf firmly together with oven mitts, and flip the whole assembly in one smooth motion so the loaf rests inverted on the plate. Lift the original loaf base gently to release, then cut into 4 equal wedges to serve.
Tips
2.Always use low-moisture shredded mozzarella for this recipe; high-moisture fresh mozzarella or undrained wet fillings will make the bread crust soggy instead of crisp.
3.Customize fillings to your taste: swap chicken for drained canned tuna, cooked ground pork, or roasted portobello mushrooms for a vegetarian option, just pat all fillings dry before mixing.
OMG these were SO good!!! I was scrambling for a quick weeknight dinner idea last night and stumbled on this, 30 minutes total cook time? No way it tastes this good. My kids usually turn their nose up at anything with turnip but they devoured every single bite and asked for seconds. Already added the ingredients to my weekly meal prep list!
Game changer for work lunches! I made a big batch on Sunday, kept them in the fridge, and crisped them up in the toaster oven for 2 minutes each day at lunch. Way better than the sad takeout salads I usually buy. Only note: I added a little extra garlic powder because I’m a garlic fiend, no regrets.
Took these to my church potluck last Sunday and people were asking me for the recipe before we even got to dessert! The crispy outside is *chef’s kiss*, I will say I swapped the regular salt for seasoned salt and it slapped. Super easy too, I was worried it’d be fancy and complicated but nope, total beginner friendly. Knocked a star off only because I wished the filling was a little more moist, next time I’ll add a dollop of sour cream to the mix
As a broke college student with barely any kitchen supplies, this was perfect!!! I only have a tiny toaster oven and a baking sheet, and I still pulled this off in 30 minutes flat. My roommate thought I ordered takeout lmao. 10/10 will make again for our late night study sessions.
Made these as an appetizer for our family football watch party last weekend and they were gone in 10 minutes. The crispy crust paired with that savory turnip filling? Unreal. I dipped mine in hot honey and y’all, that combo is life changing.
Super easy, super tasty, but mine came out a little less crispy than the photos? I think I overstuffed the boxes so some of the filling leaked out and made the bottom soggy. Still tasted amazing though, will stuff less next time!
I made this vegan by swapping the butter for plant based butter and using a dairy free pastry, and it turned out absolute perfect! Even my non-vegan brother stole three off my plate when he came over for family dinner. Love that it’s so customizable.
I’ve literally never cooked anything that didn’t come out of a microwave before and I nailed this on the first try!!! The folding instructions were so easy to follow, I was sure I’d mess it up and have filling everywhere. So proud of myself right now lmao
Made these for my office potluck yesterday and so many coworkers asked if I bought them from the fancy bakery downtown! I added a little crumbled bacon to the filling for extra savoriness and it was chef’s kiss. Will absolutely be adding this to my regular rotation.
Wait has anyone tried making these in the air fryer? I hate heating up my whole oven in the summer, would love to not make my apartment 10 degrees hotter for a snack.
Paired these with a crisp green salad and a glass of sauv blanc last night for the easiest, coziest weeknight dinner. Felt like I was eating at a cute little bistro but I only spent 30 minutes in the kitchen. 10/10, no notes.
My toddler is going through a super picky phase where he only eats crunchy foods and this was a home run! He kept yelling ‘CRUNCH!’ between bites. Love that I can sneak a little veggie into him without a fight.
All the ingredients cost me like $7 total at the grocery store and I got 8 hearty servings out of it? Way cheaper than getting takeout for dinner, and tastier too. Perfect for anyone on a tight food budget right now.
Made these for a lazy Sunday brunch with my girlfriends and we all obsessed over them. I served them with a side of spicy mayo for dipping and mimosas, obviously. Perfect brunch finger food, no messy plates required.
I used leftover roasted turnip from last night’s dinner to make these and it cut the prep time even more! Zero food waste, super tasty, what more could you ask for? Already brainstorming other leftover fillings to try next time.