Pull-Apart Cheesy Garlic Bread
Perfect for serving a crowd, this easy, cheesy stuffed garlic bread makes a tasty appetizer or side dish that everyone will love.
| Prep Time | Cook Time | Yields |
|---|---|---|
| 20 Minutes | 20 minutes | 4 to 6 |
Ingredients
- 1 block (400 g) P’tit Québec Lactose Free Mozza Cheese Bar
- 1/4 cup (60 mL) plant-based butter, softened
- 2 tbsp (30 mL) olive oil
- 3 cloves garlic, minced
- 2 tbsp (30 mL) finely chopped fresh parsley, divided
- 1 tbsp (15 mL) finely chopped fresh chives
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 1/2 lbs (680 g) pizza dough
- 1 1/2 cups (375 mL) marinara sauce, warmed
Lactose Free Mozza
Directions
- Preheat oven to 400°F (200°C).
- In small bowl, stir together butter, oil, garlic, 1 tbsp (15 mL) parsley, chives, garlic powder, oregano, salt and pepper.
- Cut twenty-four ½-inch (1 cm) cubes from cheese block; cut remaining cheese into smaller cubes.
- Divide pizza dough into 24 balls. Working with 1 dough ball at a time, flatten ball slightly and stuff with ½-inch (1 cm) cheese cube. Gather edges together to enclose, pinch and seal edge, and roll back into ball shape. Arrange stuffed dough balls seam side down in greased 11- x 7-inch (28 x 18 cm) glass baking dish. Cover and let stand for 15 to 20 minutes or until dough is puffed and doubled in volume.
- Brush stuffed dough balls with garlic butter mixture. Sprinkle with remaining mozzarella cubes.
- Bake for 20 to 25 minutes or until golden brown and cheese is melted. Let stand for 10 minutes before serving.
- Garnish garlic bread with remaining parsley and serve with marinara sauce for dipping.
Tip
- Alternatively, serve pull-apart cheesy garlic bread with dairy-free alfredo sauce for dipping if preferred.
