Cream Cheese Taco Bread

This zesty bread is a Tex Mex delight!  I’ve mentioned before that stuffed breads are one of my favorite things to experiment with in the kitchen.  Today I will be sharing my recipe for Cream Cheese Taco Bread!  Great for parties! 🙂

I always recommend using frozen bread dough to make stuffed bread treats.  Canned breads in the refrigerated section just don’t hold up as good and certainly don’t taste as good.  Try it out!!  I use it for piggies in a blanket and many other treats!

Cream Cheese Taco Bread

Cream Cheese Taco Bread

  • Servings: 15-20
  • Difficulty: easy
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  • 1 lb of ground beef
  • 3 frozen bread dough loafs, thawed
  • 1 packet of taco seasoning
  • 3 teaspoons of Tabasco sauce
  • 1, 2.25 oz can of chopped black olives
  • 1/2 tsp red pepper flakes
  • 12 oz of cream cheese, softened (1 1/2 sticks of it)
  • 1/2 diced yellow onion
  • 1 can of Rotel, drained
  • Grated cheddar

Directions: *Note: The dough takes 4-6 hours to thaw.

Preheat the oven to 350°F

Brown the meat with the taco seasoning, onions, Rotel, Tabasco sauce, olives, and pepper flakes.

Once the meat is fully cooked, add in the cream cheese and stir until melted and combined.

Prepare 2 baking sheets with parchment paper.

Gently stretch dough out by slowly working it out with your fingers.  You want to double the area it covers on the pan.

On the outstretch dough sections, sprinkle an even layer of grated cheddar.

Spoon in the meat filling on top of the cheese layer, making sure not to touch the edges of the dough.  Moisture on the edges makes it difficult to seal the bread.

Bring the edges of the bread together and close to seal all of the ingredients.  Make sure the seam is sealed perfectly by pinching the dough together.  You can lay the bread in any shape you want, seam side down.  Sometimes I make a ring shape so that I can put a dip bowl in the center.

On the top of the prepared dough sprinkle red pepper flakes and cheddar.

Slide the stuffed dough in the oven and bake for 10-15 minutes until the outside is golden and the cheddar on top is bubbling.

All photos are property of Katy from



Homemade Parmesan Croutons

Homemade Parmesan Crouton

Homemade croutons are incredibly easy to make and delicious.  I always use my left over french bread to make croutons for the week.  I learned how to make croutons more out of necessity than a desire to be a fancy pants in the kitchen.  One night we ran out of store bought croutons and we just happened to have some french bread that was left over from a previous meal.  Croutons can obviously be made from almost any bread and really only requires some sort of oil for the crisping process.  In the following recipe I used a butter spread as my oil but you could most certainly use olive oil, which is now my preferred oil.


-1 Loaf of french bread

-Butter spread

-grated Parmesan cheese (fresh)

-garlic powder

-Italian seasoning


Preheat the oven to 350°F.

Thinly slice the french bread into 1/3 inch slices.

Lightly smear one side with the butter spread.

Sprinkle Italian seasoning.

Sprinkle a sparse amount of garlic powder on top.  (Easy on the garlic powder, less is more.)

Sprinkle freshly grated Parmesan on the buttered side of the bread.

Cook in the oven on a thin baking sheet or pizza pan cheese side up until cheese has melted.

Once cheese has melted, flip each slice of bread over cheese side down and let crisp until golden.

Depending on your oven cooking time may very.  Make sure your oven is completely heated before putting bread in the oven.  The bread should be crisp throughout.

Chop bread slices into cubes.


*I have also used this recipe to serve bruschetta on and just as a side for pasta in place of a softer garlic bread.

Armadillo Bread- Cream Cheese and Sausage Stuffed Bread

Armadillo Bread 4

Testing out different fillings for stuffed bread is one of my favorite things to do in the kitchen.  Armadillo Bread was my most recent success.  It is unbelievably creamy and highly addicting.  This bread will definitely be a regular for game day celebrations!

Armadillo Bread with Cream Cheese and Sausage

  • Servings: 10-20
  • Difficulty: easy
  • Print


-3 Loaves of Frozen Bread Dough, thawed according to package directions

-1 lb ground Breakfast Sausage (I use the Hot kind)

-1 can of Rotel

-2 packages of Cream Cheese

– 1/2 package of Sliced Pepperoni

-1/3 cup Shredded Cheddar (for Garnish)

-Italian Seasoning (for Garnish)


  • Thaw the bread dough using the instructions on the package.
  • Preheat the oven to 400 degrees F
  • Brown the breakfast sausage and let cool/strain on a plate of paper towels
  • In a glass bowl mix the cream cheese, sausage, and can of Rotel and heat in the microwave until melted, stirring every other minute.  This part of the recipe is actually a popular dip!
  • Set cream cheese filling aside to cool.
  • Line a cookie sheet with parchment paper and carefully stretch out one loaf of bread dough.  Work the dough slowly, if you start pulling aggressively it will rip.  Gravity is your friend when stretching out dough.  Once the dough is stretched to double the size, spoon in 1/3 of the cream cheese filling.  Then lay pepperoni on top of the cream cheese layer.  (1 layer of pepperoni is good, too many causes grease to leak out)
  • Pick up the two edges of the dough and bring together to seal in the filling.  Pinch the seam to make sure there are no holes.  Position loaf seam side up on cookie sheet to make room for the second one.  Seam side up helps to prevent the stuffing from spilling out if seams aren’t fully closed.  Sprinkle some of the cheddar and Italian seasonings on top for a beautiful garnish.
  • Repeat with the other 2 loaves.  Two loaves generally fit on one cookie sheet.
  • Bake for 10-15 minutes or until golden and bubbly on top.  I recommend for your first time, baking just one loaf to start in order to figure out your oven cook time.

*Be careful when consuming, filling is molten hot when fresh out of the oven.

All photos are property of Katy from

Armadillo Bread1

Cream cheese and sausage filling oh my!

Armadillo Bread 3

Right before it goes into the oven!