Garlic Cheese Bread is a large, delicatessen-style bread that is filled with a garlic cheese center and covered with garlic butter and more cheese before being baked to a golden brown color.
Ingredients
4 round rolls (5-6 inches)
CREAM CHEESE FILLING
1 package (8 ounces) cream cheese, at room temperature
2 tablespoons heavy whipped cream
2 teaspoons of lemon juice
1 teaspoon of chopped parsley (optional)
2 cups mozzarella cheese, grated and divided
GARLIC BUTTER
1 cup (2 sticks or 227g) butter, melted
2 tablespoons garlic, minced
1 teaspoon of kosher salt
1 tablespoon parsley, chopped
Instructions
Preheat the oven to 350°F
CREAM CHEESE FILLING
Beat the cream cheese with a hand blender until it is creamy.
Add the whipped cream, lemon juice and parsley and continue beating until the mixture is smooth.
Fold one cup of mozzarella cheese, reserving the other cup for the layers.
Transfer the mixture to a piping bag and cool it in the refrigerator while you prepare the garlic butter.
GARLIC BUTTER
In a medium bowl combine butter, garlic, salt and parsley. Stir until well combined.
ASSEMBLY
Make two cuts along the top of the rolls, (like an X) making sure the base of the bread stays together, so you don’t cut it completely.
Start by filling each roll with 1/8 cup of grated mozzarella cheese.
Put the cream cheese mixture on each roll equally. To do this, fill a plastic bag (or cloth bag) with the cream cheese mixture and then turn it over to prevent it from spilling. Cut the top off so you can easily put the cream cheese mixture between the slices of bread. You can also apply it with a knife, but be careful with the bread.
Pour half of the garlic butter sauce equally on each roll over the cream cheese mixture.
Add another 1/8 cup of mozzarella cheese.
Cover with the rest of the garlic butter. I like to put it with a spoon so you can get all the delicious pieces of garlic on each roll.
Bake for 7-10 minutes, or until golden brown, in a large (15 inch) ovenproof skillet. Cover with parsley, for garnish.