Cheesy Stuffed Italian Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 unsliced Italian loaf or rustic sourdough (round or oblong), preferably day-old
→ Cheese & Dairy
02 -
180–240 g shredded mozzarella
03 -
60 g shredded provolone or cheddar (optional)
04 -
25 g grated Parmesan
→ Butter & Flavorings
05 -
45–60 ml unsalted butter, melted
06 -
2 garlic cloves, finely minced
07 -
2 tablespoons chopped fresh parsley or basil
08 -
0.5 teaspoon Italian seasoning
09 -
Pinch of crushed red pepper flakes (optional)
# Instructions:
01 -
Preheat oven to 190°C. Line a baking sheet with aluminum foil or parchment paper.
02 -
Place the bread on a cutting board and, using a serrated knife, cut the loaf diagonally into 2.5 cm slices without cutting all the way through. Rotate and cut diagonally the other way to form diamond-shaped pockets.
03 -
In a small bowl, combine melted butter, minced garlic, chopped herbs, Italian seasoning, and red pepper flakes if using.
04 -
Gently open the cuts in the bread and fill the pockets with mozzarella and provolone. Drizzle or brush garlic herb butter into all crevices and over the surface. Top evenly with grated Parmesan.
05 -
Wrap the loaf loosely in foil and bake for 15 minutes. Uncover and continue baking for 8–10 minutes, or until the cheese is melted and the top turns golden.
# Notes:
01 -
Use day-old bread for easier slicing and better structure when stuffing.
02 -
Optional fillings such as cooked Italian sausage, pepperoni slices, chopped olives, or sun-dried tomatoes can be added into pockets for enhanced flavor.
03 -
Serve warm, accompanied by marinara or ranch sauce for dipping.