Stuffed Cheesy Bread. Just the name alone of this fabulously tasty bread is enough to make my taste buds start to tingling! This delicious bread uses store cupboard ingredients, is a real family favorite, and takes literally minutes to put together and bake. This is truly a family favorite in my home and destined to become one in your home as well, I guarantee!
This has always been a real favourite with the ladies at my lunch club as well! It makes the perfect addition to a course of minestrone soup and salad as it goes very well with both.
For the family, I normally cut it into 8 square servings once baked, but for a luncheon with the ladies, I might cut it into 16 finger-sized servings. The ladies are always watching their figures! Never mind that it is so mouth-watering they always, always have two helpings, which is the same as one square anyways!
Shh!! If you won’t tell, I won’t tell either!
WHAT YOU NEED TO MAKE STUFFED CHEESY BREAD
Aside from its deliciousness and ease of preparation, the short ingredient list makes this bread something you won’t mind making fairly often! I am guessing you already have almost everything you need to make this fabulously scrumptious bread today!
|1 can of crescent roll dough|
|¼ cup of shredded Jack cheese|
|¼ cup of shredded mozzarella cheese|
|½ tsp garlic Italian seasoning|
|¼ cup of grated Parmesan cheese|
HINTS AND TIPS
Nothing complicated here at all, but with my hints and tips you can be sure of success!
- As always read through the recipe several times to familiarise yourself with any ingredients or equipment you might need to make this recipe.
- Assemble all of your ingredients before you begin. This can help to prevent you from making a costly error or leaving something integral to the recipe out!
- Preheat your oven so that it is nice and hot before you begin. That way the dough will start to rise and puff up almost as soon as you put the pan into the oven.
- Line your baking sheet with baking paper to make sure nothing sticks.
- Unroll the dough straight from the refrigerator and use it as soon as possible. If the dough warms up too much it can be difficult to work with.
- I cut the dough in half so that I end up with two smaller rectangles. I like to press any seams shut so that the cheese doesn’t leak out when baking.
- I’ve used a combination of Mozzarella and Jack cheese for the filling. If you are not fond of either, feel free to use whatever cheese you do enjoy. Just make sure it has great melting properties to give you the best ooze.
- Scatter the cheese over the dough trying to get it equally spread so no one square will have more cheese than another. Do leave a border all the way around for pressing the edges together.
- If you like more cheese and ooze, by all means, use more. Don’t overfill it, however! There is such a thing as too much of a good thing!
- I use an Italian Garlic seasoning to sprinkle over top. This has a mix of oregano, basil, pepper, garlic, and salt in it, plus a few hot pepper flakes. It is quite nice. You could also use a dry Italian salad dressing mix.
- Don’t be too stingy with the cheese on top of the bread. If you want more add more, by all means. Parmesan cheese is a cheese, however, that has lots of flavors so a little bit does go a long way.
- Place the baking sheet in the lower third of the oven. This ensures a lovely crisp finish to the base of the bread!
HOW TO MAKE STUFFED CHEESY BREAD
This truly could not be any easier to make.
Preheat the oven to 375*F. Have ready a baking tray lined with baking parchment.
Crack open the can of crescent dough. Cut in half crosswise so that you have two rectangles.
Place one on the baking sheet. Press the seams shut.
Mix together the Mozzarella and Jack cheeses. Sprinkle over the dough, leaving the edges free.
Place the other rectangle of crescent dough on top of the cheese. Press the seams shut and press shut all the way around the edges to seal in the cheese.
Sprinkle with the Parmesan cheese and the Italian seasoning.
Bake in the preheated oven, in the lower third of the oven, for 10 to 15 minutes until golden brown.
Lift onto a cutting board using the paper. Let cool for a few minutes, then cut into squares to serve.
As you can see this goes together very quickly and easily! Even a child can do it! If you always keep a can of croissant dough in your refrigerator, then you are never more than a few minutes away from this fabulously tasty treat!
SERVING SUGGESTIONS FOR STUFFED CHEESY BREAD
I love to serve this bread with salads for lunch or along with hot soups instead of rolls or crackers. It goes very well with either one. I sometimes have to double it as it is so popular with the family.
It also makes a fabulous treat to serve on Game night or for teen or children’s parties. Simply cut the bread into sticks rather than squares. I would also double the recipe if I were serving it on such an occasion. This is fabulous served hot with dips for dipping and kids, both big and small, love it served this way!
- Your favourite marinara sauce or pizza sauce, warmed
- Alfredo sauce warmed up
- Ranch Dressing
- Blue Cheese Dressing
- Melted garlic butter
For parties I would serve a selection of crisp raw vegetables on the side, also for dipping!
This bread is really quite adaptable and easy to switch up as well. Why not try adding some thinly sliced and chopped pepperoni along with the cheese. Chopped onions and roasted peppers also go well. Why not use all Jack cheese, add some chopped pickled jalapenos or canned chilies to the filling, maybe some browned and crumbled chorizo, and serve with a salsa or queso dip! I would use a Mexican seasoning to sprinkle on top in this case!
One thing is for sure, no matter what you choose to fill this fabulous Stuffed Cheesy Bread with, it is destined to become a firm family favourite and a real favourite with you, if only for its ease and speed of preparation! Why not bake some today!Print
- 1 can of crescent dough
- ¼ cup of shredded Jack cheese
- ¼ cup of shredded mozzarella cheese
- ½ tsp garlic Italian seasoning
- ¼ cup of grated Parmesan cheese
- Preheat the oven to 375*F. Have ready a baking tray lined with baking parchment.
- Crack open the can of crescent dough. Cut in half crosswise so that you have two rectangles. Place one on the baking sheet. Press the seams shut. Mix together the Mozzarella and Jack cheeses. Sprinkle over the dough, leaving the edges free.
- Place the other rectangle of crescent dough on top of the cheese. Press the seams shut and press shut all the way around the edges to seal in the cheese.
- Sprinkle with the Parmesan cheese and the Italian seasoning.
- Bake in the preheated oven, in the lower third of the oven, for 10 to 15 minutes until golden brown.
- Lift onto a cutting board using the paper. Let cool for a few minutes, then cut into squares to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Calories: 110
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.