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Stuffed Garlic Bread is so simple to make – with less than 10 minutes of prep time, it’s on the table in about 30 minutes!
Upgrade classic garlic bread for your next family dinner with a large loaf of Italian bread sliced hasselback style, slathered with seasoned garlic butter, and stuffed with melty mozzarella cheese.
There are few meals that aren’t made better by a loaf of cheesy garlic bread. Stuffed Garlic Bread perfectly compliments Spinach Baked Ziti and Sausage Stuffed Chicken Breasts.
RECIPE WALK-THROUGH
Ingredients
The ingredients you need are pretty simple. The basics are bread, butter, garlic, and Mozzarella cheese. Make sure you get full-fat Mozzarella for the best melt.
How To Make Stuffed Garlic Bread
See the recipe card below for full, detailed instructions
Prep – Start by getting the oven preheated and cutting about 10 evenly placed slits into your loaf of bread (don’t cut all the way through), Hasselback style.
Mix Garlic Butter – In a medium bowl mix together the softened butter, garlic, parmesan, parsley, and Italian seasoning.
Spread Butter in Bread – Evenly spread the garlic butter in between each slice of bread. A key tip is to make sure you’re spreading butter on each side of the slices of bread. If you have leftover butter you can spread it on top of the loaf.
Add Cheese – Fold each slice of mozzarella cheese in half and stuff into the slits of the bread and tuck it deep down into the pocket.
Warp with Foil and Bake – Wrap the bread with foil and place into the oven to bake until all of the cheese is gooey and melted. Lightly unwrap the foil so that the top of the loaf is exposed and bake for about 5 more minutes to crisp up the top.
Serve – Remove bread from the oven and let stand for 3-5 minutes before serving.
Serving Suggestions
This recipe is great as an appetizer (try pairing it with Homemade Marinara Sauce for dipping) or as a side with an Italian-inspired meal like Chicken Alfredo Baked Ziti, Creamy Garlic Penne with Chicken, or Crockpot Spaghetti.
Storage Tips
The Best Way to Store Leftovers
Garlic bread is best when eaten hot the same day it is made, but if you have leftovers then they can be stored in a ziplock bag in the fridge for up to 1 day. Wrap in foil to reheat so the bread doesn’t dry out. The cheese will be less gooey when rebaked.
Recipe Tips
- Cheese to Use – You can swap the sliced mozzarella cheese with sliced provolone or even shredded mozzarella.
- Swap in Roasted Garlic – Roasted garlic would also be great in this recipe either in place of some of the fresh garlic or in addition to it. Roasting the garlic takes a lot of the bite out of it and can be preferable to those that do not like strong garlic flavor.
- Fresh Parsley vs Dried Parsley – I prefer to use fresh chopped parsley, but if you’re in a pinch then you can swap in a teaspoon of dried parsley for the tablespoon of chopped fresh parsley.
More Bread Recipes to Try
Stuffed Garlic Bread
Ingredients
- 1 large Italian bread loaf
- 1/2 cup Salted butter, softened 1 stick
- 3 cloves Garlic minced
- 2 tablespoons Parmesan cheese grated
- 1 tablespoon Fresh chopped parsley
- 1 teaspoon Italian seasoning
- 12 slices Full fat mozzarella cheese
- Salt optional
Instructions
- Preheat oven to 375℉. Cover a baking sheet with foil and set aside.
- Cut 10-12 evenly spaced slits into your bread loaf, making sure to not cut all the way through. You want about ½” of bread left uncut at the bottom. Set aside.
- In a medium bowl combine the softened butter, garlic, parmesan, parsley and Italian seasoning, until well mixed.
- Evenly divide and spread the butter in between each slice, making sure to spread some on each side of the cuts. This should take about 2 teaspoons of butter per each slit. Any leftover butter can carefully be spread on the top of the loaf.
- Fold each slice of mozzarella cheese in half and stuff into the slits of the bread, making sure to tuck it down deep into the pocket. Sprinkle lightly with salt if desired.
- Wrap the bread with foil and place into the oven to bake for 20-25 minutes, or until all of the cheese is gooey and melted. Lightly unwrap the foil so that the top of the loaf is exposed and bake for 5 more minutes to crisp up the top.
- Remove bread from the oven and let stand for 3-5 minutes before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love your stuff.
Thanks for all your hard work.
You are so welcome Nancy! Thanks for stopping by.