This scrumptious bread is stuffed with chorizo, poblano peppers, and cheese and baked until golden brown.
Roast poblano pepper in a 400-degree oven until blistered on all sides. Cool and remove seeds. Chop and set aside.
Cook chorizo in a skillet, breaking the meat into pieces. Cook thoroughly. Add in diced onion and saute until onion is translucent. Drain on a paper towel-lined plate.
Shape pizza dough into a rectangle on a sheet pan that has been lightly brushed with oil.
Spread chorizo mixture down the center third of the dough, lengthwise. Spoon poblanos over meat and top with shredded cheese.
Cut strips, about 1-inch wide, in the dough, cutting from the outer edge towards the center. Pull the strips over the top of the dough, alternating from side to side, overlapping like a braid.
Bake the bread at 420 degrees for 20 minutes or until golden brown and cheese is melted.
Recipe by My Casual Pantry at https://mycasualpantry.com/chorizo-stuffed-braided-bread/