Cheddar & Vegetable Stuffed Grill Bread

Half bread, half calzone, entirely grill-cooked. The dough is built on whole wheat flour with cumin and coriander kneaded right in, so it carries a warm, almost curry-adjacent aroma even before any filling hits.

The filling is simple by design: two cups of grilled vegetables and four ounces of sharp aged cheddar. Use whatever’s already been on the grill. Eggplant, bell pepper, zucchini, and red onion all work, and the char adds a smoky backbone the bread wraps around.

Rolling and sealing takes care. Each ball rolls out to about a 7-inch circle before the filling goes in the middle. Pinch the dough up and over like a dumpling, then flatten firmly so the seam seals and the bread grills flat instead of puffing unevenly.

The grill does the finishing work. Medium-hot heat, pinched-side down first, and five minutes per side gets you deep grill marks and a crust that crackles over the melted cheese.

Pro Tips

• Pre-cook any vegetable fillings and let them cool before stuffing. Raw vegetables release water and make the dough soggy inside.
• If your grill runs hot, move the breads to a cooler zone once marked, and close the lid to melt the cheese through.
• Brush the outsides lightly with oil before grilling to keep them from sticking and to deepen the crust.

Variations

• Swap cheddar for feta or goat cheese with olives and roasted red pepper for a Mediterranean spin.
• Add a smear of pesto before the vegetables for a herby lift.
• Use a smoky pepper jack and add black beans for Tex-Mex flavor.