Why can't a use a bagged pre-shredded cheese?

You certainly can, but it has a different texture and doesn't melt as well because companies use anti-caking agents in their bagged products. Parmigiano reggiano also has a superior taste that is hard to beat. If you don't want to pay the price tag of the parmigiano reggiano, buy a less expensive block of parmesan cheese.

How to Make Pull Apart Garlic Bread?

It's actually really easy if you use the right bread. A boule loaf is necessary, because it's hearty, circular and has a heavy bottom crust. Use your knife to cut thick slices of bread, but leave the bottom inch of the crust uncut. Then, rotate the loaf 90 degrees and cut through the bread again. This will leave a crossed pattern that will pull apart really easily. Don't forget to stuff it with garlic butter and cheese!

To store the leftovers, wrap the bread in foil and place in the fridge for up to 2 days. To reheat, place in a 350 degree oven for 15 minutes covered, then uncover for 5 minutes and enjoy again!

Cheesy Stuffed Garlic Bread - Simply Made Eats

Name: Cheesy Stuffed Garlic Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: (1) 16-18 ounce bread boule (Tuscan, French or Sourdough); 8 tablespoons salted butter (1 stick); 8 garlic cloves, peeled and minced; 1/2 cup mayonnaise; 3/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup parmesan cheese, grated fine; 3 tablespoons fresh parsley, minced

Description

This Cheesy Stuffed Garlic Bread is absolutely decadent and so addicting with a creamy garlic spread and loaded with parmesan cheese. It's pull apart garlic bread, which makes it so fun to grab and eat!

Ingredients

Scale

(1) 16-18 ounce bread boule (Tuscan, French or Sourdough)
8 tablespoons salted butter (1 stick)
8 garlic cloves, peeled and minced
1/2 cup mayonnaise
3/4 teaspoon salt
1/8 teaspoon black pepper
1 cup parmesan cheese, grated fine
3 tablespoons fresh parsley, minced

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Instructions

Preheat the oven to 375 degrees. Prepare the bread by using a bread knife to cut thick slices of bread, but leave the bottom inch of the crust (base) uncut. Then, rotate the loaf 90 degrees and cut through the bread again. This will create a checkerboard like pattern. Set the bread aside.
Melt the butter in a skillet on medium low heat and add in the minced garlic. Cook for 3 to 5 minutes to roast the garlic, stirring frequently. Note: Do not allow the garlic to brown. Turn down the heat or transfer to a bowl immediately to stop the cooking process.
Transfer the garlic butter to a large bowl and allow it to cool for 5 to 10 minutes. Stir in mayonnaise, salt, pepper, half of parmesan cheese, and half of the parsley.
Use a spoon and spread the garlic butter mayonnaise in between every crevice of the bread.
Stuff remaining cheese in crevices of bread over the garlic butter spread.
Wrap the Stuffed Garlic Bread in tin foil and place on a cookie sheet. Bake for 15 minutes, then remove from the oven, carefully remove the foil, and return to the oven on the cookie sheet for 10 minutes.
Remove from the oven and allow to cool for a few minutes. Top with remaining parsley, serve and enjoy!

Equipment

Cookie sheet

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Mixing Bowls

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skillet

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Notes

Grate the parmesan cheese fine from a block for the best melt.
Allow the garlic butter to cool for 5 to 10 minutes before adding in the cheese, parsley and mayonnaise. This will make it more of a spread instead of melting it into a liquid.
Wrapping it in foil is a big help because it warms it up in the foil without burning the garlic in the oven. Burnt garlic has a bitter taste and we don't want that.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: side dish
Method: bake
Cuisine: American