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Stuffed Cheesy Bread is garlic and cheese stuffed between layers of homemade dough. It is pure goodness that is totally irresistible and better than your favorite pizza take out’s cheesy bread!
Why You’ll Love This Recipe!
Given the choice between candy and bread I’ll choose bread almost every time. Cover that bread with cheese and garlic and it wins hands down! With today’s recipe you can now make your own Stuffed Cheesy Bread at home, just like your favorite pizza place.
The bread is pure cheese goodness, inside and out. Not only is the bread topped with a nice layer of cheese but there is cheese sandwiched in between the layers of dough.
Ingredients Needed
- Sugar
- Active dry yeast
- Olive oil
- Flour
- Salt
- Cornmeal
- Cheese. Mozzarella, Cheddar Cheese and Parmesan Cheese. You could also use Monterey Jack or Pepper Jack or any combination of cheeses.
- Seasoning. Garlic Salt, Garlic Powder and dried Parsley
How to Make Cheesy Bread
If you have questions about working with yeast check out this post.
- Combine sugar, yeast and warm water in a small bowl. Proof for about 5-10 minutes.
- Add flour and salt into bowl of a stand mixer.
- Pour in yeast mixture and olive oil. Mix with bread hook attachment until dough is smooth and elastic.
- Place dough into a bowl sprayed with cooking spray. Cover and let rise for 1 1/2 hours or until doubled in size.
- Divide dough into two pieces and roll each piece into an 8 inch square. Place dough on a parchment lined baking sheet.
- Sprinkle each square with 1/2 cup of Mozzarella cheese.
- Fold dough over and seal, pressing down with fingers.
- Slice the dough crosswise at one inch intervals, Do not cut all the way through the other side.
- Sprinkle top of each piece with half the cheesy garlic mixture.
- Add dried parsley on top.
- Bake at 450 degrees F for 12-14 minutes or until dough is cooked through and cheese is golden brown.
- Pull apart the layers to reveal a lovely layer of gooey cheese!
How to Serve Stuffed Cheesy Bread
It is definitely best served warm, right out of the oven. It is perfect as an appetizer or as a side dish to any meal. When served as an appetizer add a marinara or ranch sauce for dipping.
Frequently Asked Questions
Can I use frozen bread dough instead?
To make this a quicker and easier recipe you can use store bought pizza dough or buy frozen bread dough and thaw.
Can I divide this recipe in half?
You can divide the recipe but it is so delicious you are going to want the whole thing!
Try these other yummy recipes:
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Cheesy Garlic Bread
Ingredients
Dough
- 2 tsp sugar
- 2 1/2 tsp active dry yeast
- 3/4 cup water warm, 105-110 degrees F.
- 2 Tbsp olive oil
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 Tbsp cornmeal
Cheese Filling
- 1 1/2 cups Mozzarella cheese shredded and divided
- 3/4 cup Cheddar Cheese shredded
- 2 Tbsp Parmesan cheese grated
- 1/2 tsp garlic salt
- 1 tsp garlic powder
- 1/2 tsp parsley dried
Instructions
- Combine sugar, yeast and warm water in a small bowl. Proof for about 5-10 minutes.
- Add flour and salt into bowl of a stand mixer.
- Add in yeast mixture and olive oil. Mix with bread hook attachment until dough is smooth and elastic.
- Place dough into a bowl sprayed with cooking spray. Cover and let rise for 1 1/2 hours or until doubled in size.
- Preheat oven to 450 degrees F. Cover a baking sheet with parchment paper.
- Mix together 1/2 cup Mozzarella cheese and all the other cheeses, garlic salt, garlic powder and parsley.
- Sprinkle baking sheet with cornmeal.
- Divide dough in half and roll out each half into a 8 inch square.
- Sprinkle remaining mozzarella cheese over the two pieces of dough, 1/2 cup each piece.
- Fold dough over and seal closes, use your finger to press closed. Slice the dough crosswise at one inch intervals, stopping before the folded edge. Do not cut all the way through.
- Sprinkle cheese garlic mixture evenly on top of each square. Sprinkle with dried parsley
- Bake cheesy bread until cooked through and cheese is golden brown, about 12-14 minutes.
- Pull apart into breadsticks and enjoy!
Tips & Notes:
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Nutrition Facts:
Kristi says
I’ve made this half a dozen times now and it’s so easy and it always comes out perfect!
Do you happen to know if I can make the dough ahead of time and keep it in the fridge after rising to bake for the next day?