If there are two things I love in this world, it’s cheese and bread. Put the two together and you’ve got a winning combo! Whip this up next time you make pasta (or next time you just need a little cheesy bread in your life) and enjoy!
Homemade Stuffed Cheesy Bread Recipe:
- 2 tsp. sugar
- 1 1/4-oz. packet active dry yeast
- 2 tbsp. vegetable oil
- 2 cups all-purpose flour
- 3/4 tsp. salt
- 2 tbsp. cornmeal
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded cheddar
- 1 tbsp. grated romano cheese
- 1 tsp. garlic salt
- 1 tsp. granulated garlic
- 1/2 tsp. dried parsley
In a large bowl, whisk together the sugar and 3/4 cup of warm water. Sprinkle the top with yeast and set it aside for about 10 minutes, then stir in the vegetable oil. In a separate bowl, whisk together the flour and salt and make a well or hole in the center. Pour the yeast mixture into the center and stir with a wooden spoon to make a “shaggy” dough. Turn the dough on a floured surface and knead until it’s smooth. Form the dough into a ball, and brush a large bowl with vegetable oil. Add the dough to the bowl and roll it around to coat it in the oil. Cover the bowl with plastic wrap and set aside until the dough has doubled in size (about an hour and a half).
In a bowl, toss together 1/2 cup mozzarella, cheddar, romano, garlic salt, granulated garlic and parsley in a bowl. Preheat the oven to 450 degrees and put a baking sheet in the oven so it can preheat for about 10 minutes. Line another baking sheet with parchment paper and sprinkle it with cornmeal. Cut the dough ball in half and roll it out into a rectangle. Sprinkle one side of the dough with 1/2 cup of mozzarella, then fold the dough in half to close the cheese inside. Slice the dough crosswise at 1-inch intervals and sprinkle with half of the cheese-garlic mixture. Repeat with the remaining dough and bake for about 12-14 minutes or until the cheese is golden brown.