Bread Stuffed with Cheese Recipe
This bread stuffed with cheese recipe features a soft dough filled with your choice of melted cheese and herbs. The dough is kneaded, allowed to rise, then shaped and stuffed before baking until golden brown. The result is a warm, cheesy delight perfect for any occasion.
Equipment
- Baking sheet or baking tray
- Parchment paper
- Small mixing bowls
- Pastry brush
- Knife or dough cutter
- Oven
- Grater (if using block cheese)
Ingredients
- 1 cup shredded Mozzarella cheese
- 1½ cups shredded Cheddar cheese divided
- 1 cup shredded Mexican cheese blend
- ½ cup grated Parmesan cheese
- 1 tablespoon shredded Cheddar cheese for garnish
- 4 tablespoons melted butter divided
- 1 11-ounce package refrigerated French bread dough
- 1 tablespoon cornmeal
- 1 teaspoon garlic powder
- 1 pinch onion powder
- 1 pinch dried parsley flakes for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly sprinkle it with cornmeal. In a medium bowl, combine the Mozzarella, 1 cup of Cheddar cheese, Mexican cheese blend, Parmesan, garlic powder, and onion powder. Mix well.
- On a lightly floured surface, roll the refrigerated French bread dough into a rectangle (about 9×13 inches).
- Spoon the cheese mixture evenly along the center of the dough, lengthwise. Fold the sides over the filling and pinch the edges to seal. Place the seam side down on the prepared baking sheet.
- Brush the top of the dough with 2 tablespoons of melted butter. Place the bread in the oven and bake for 20–25 minutes, or until the crust is golden brown and cooked through.
- Remove from the oven, brush with the remaining 2 tablespoons of melted butter, and sprinkle with the remaining ½ cup Cheddar cheese and a pinch of dried parsley. Let it cool slightly, then slice and serve. Perfect on its own or with marinara or ranch dip.