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	<id>https://recipes.oncloverpond.us/index.php?action=history&amp;feed=atom&amp;title=Stuffed_Italian_Bread</id>
	<title>Stuffed Italian Bread - Revision history</title>
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	<updated>2026-04-04T06:00:20Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://recipes.oncloverpond.us/index.php?title=Stuffed_Italian_Bread&amp;diff=2592&amp;oldid=prev</id>
		<title>Dhanson at 03:02, 21 March 2013</title>
		<link rel="alternate" type="text/html" href="https://recipes.oncloverpond.us/index.php?title=Stuffed_Italian_Bread&amp;diff=2592&amp;oldid=prev"/>
		<updated>2013-03-21T03:02:52Z</updated>

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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;← Older revision&lt;/td&gt;
				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 03:02, 21 March 2013&lt;/td&gt;
				&lt;/tr&gt;&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot; id=&quot;mw-diff-left-l2&quot;&gt;Line 2:&lt;/td&gt;
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&lt;tr&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;|CookTime=25-30 min @ 350°&lt;/div&gt;&lt;/td&gt;&lt;td class=&quot;diff-marker&quot;&gt;&lt;/td&gt;&lt;td style=&quot;background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;&quot;&gt;&lt;div&gt;|CookTime=25-30 min @ 350°&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;
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		<author><name>Dhanson</name></author>
	</entry>
	<entry>
		<id>https://recipes.oncloverpond.us/index.php?title=Stuffed_Italian_Bread&amp;diff=2588&amp;oldid=prev</id>
		<title>Dhanson: Created page with &quot;{{RecipeSummary |PrepTime= |CookTime=25-30 min @ 350° |Source=[https://www.facebook.com/LinkBug] |Yield=6-8 servings(?) |Rating={{unrated}} }} === Ingredients === * 1 Italian...&quot;</title>
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		<updated>2013-03-21T02:57:32Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;{{RecipeSummary |PrepTime= |CookTime=25-30 min @ 350° |Source=[https://www.facebook.com/LinkBug] |Yield=6-8 servings(?) |Rating={{unrated}} }} === Ingredients === * 1 Italian...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;{{RecipeSummary&lt;br /&gt;
|PrepTime=&lt;br /&gt;
|CookTime=25-30 min @ 350°&lt;br /&gt;
|Source=[https://www.facebook.com/LinkBug]&lt;br /&gt;
|Yield=6-8 servings(?)&lt;br /&gt;
|Rating={{unrated}}&lt;br /&gt;
}}&lt;br /&gt;
=== Ingredients ===&lt;br /&gt;
* 1 Italian loaf, about 12 inches long&lt;br /&gt;
* 1 stick butter, melted&lt;br /&gt;
* 1/8 cup olive oil&lt;br /&gt;
* 3 tsp minced onion&lt;br /&gt;
* 2-3 cloves garlic, grated&lt;br /&gt;
* 1 tbsp Dijon mustard&lt;br /&gt;
* 1 tbsp poppy seeds&lt;br /&gt;
* 3 tsp chopped parsley (add more if you wish)&lt;br /&gt;
* 12 oz grated cheese (I used a mix of white cheddar and Monterey jack.)&lt;br /&gt;
&lt;br /&gt;
=== Preparation ===&lt;br /&gt;
Preheat the oven to 350 F.&lt;br /&gt;
&lt;br /&gt;
Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.&lt;br /&gt;
&lt;br /&gt;
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.&lt;br /&gt;
&lt;br /&gt;
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.&lt;br /&gt;
&lt;br /&gt;
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.&lt;br /&gt;
&lt;br /&gt;
[[Category:Bread]]&lt;/div&gt;</summary>
		<author><name>Dhanson</name></author>
	</entry>
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