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Chili-Stuffed Bread

Comfort food at its best! Ancho-spiced chili wrapped in bread looks impressive, and it’s a cinch to make with convenient pizza dough.


8 - 8 serving

Total Time

Prep Time

Cook Time


  • 12 oz. ground beef
  • 1 clove garlic minced
  • 2 tsp. ground ancho chile pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 (14.5-ounce) can diced tomatoes drained
  • 3/4 c. frozen corn thawed
  • 1 tbsp. green Tabasco sauce
  • 1 (13.8-ounce) tube refrigerated pizza crust
  • 1 egg beaten
  • 1/2 c. crumbled feta cheese


Heat oven to 400 degrees Fahrenheit. Line 9 1/2-inch by five-inch loaf pan with enough foil to overhang sides by two inches; coat with cooking spray. Coat large nonstick skillet with cooking spray; heat over medium heat. Add first five ingredients; cook seven to eight minutes, stirring often. Add tomatoes and corn; cook 10 minutes, stirring. Stir in Tabasco; transfer to bowl. Cool slightly.

Unroll dough into 13 1/2-inch 7 1/2-inch rectangle. Cut 4 1/2-inch-wide piece from short end and reserve, leaving nine-inch by 7 1/2-inch piece. Fit large piece into pan, stretching two inches up sides. Add filling. Roll reserved dough into 11-inch-long rectangle; cut crosswise into 14 strips. Place strips over filling, overlapping in crisscross pattern; press onto edge of dough. Brush with egg. Bake 25 minutes, topping with feta during last five minutes. 

Per serving: Calories: 267 Protein: 15 grams Fat: 11 grams (4 grams saturated) Cholesterol: 61 milligrams Carbohydrates: 28 grams Sodium: 709 milligrams Fiber: 2 grams Sugar: 5 grams 

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