1 1/2 t. each onion powder, garlic powder, dried basil and dried oregano
1 t. each salt, dried thyme, celery seed, pepper and cayenne pepper
1 bay leaf
12 oz. cream cheese, softened
1 T. grated lime peel
2 tubes (11 oz.) refrigerated crusty French loaf
2 c. (8 oz.) shredded Monterey Jack cheese
Instructions
In a large saucepan, combine the chicken, water, tomato paste, paprika, lime juice and seasonings. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until liquid is evaporated, stirring occasionally. Discard bay leaf.
Combine cream cheese and lime peel. On a large piece of foil, roll one tube of bread dough into a 14-inch x 10-inch rectangle. Spread with half of cream cheese mixture to within 1/2 in. of edges; sprinkle with half of the chicken mixture and shredded cheese.
Starting with a long side and using foil, fold into thirds. Form a 14-inch x 4-in. loaf with a seam along one side. Pinch edges to seal. Transfer to a baking sheet. Repeat. Bake at 325 degrees for 45-50 minutes or until golden brown.
Remove to wire racks. Cool for 10 mins. before cutting into 1-in. slices. Arrange on a large serving platter to resemble ribs with a plastic skill if desired.
Originally Submitted
7/17/2012
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