Mozzarella Stuffed Garlic And Herb Bread Recipes

GARLIC STUFFED BREAD

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Cut 6 pieces of aluminum foil large enough for you to be able to loosely pack the bread rolls in the foil.
• Cut diamond shapes into the bread rolls, but do not cut them all the way through.
• Pour 2 tablespoons of the olive oil into a small bowl and lightly brush between the cuts in the rolls. They don't have to be soaked in oil, just a few fine strokes between the cuts should be enough.
• Grate the mozzarella on the rough grater and add it to a bowl. Grate the garlic cloves through a fine grater and add them to the bowl as well. Chop the fresh parsley finely. Add to the cheese bowl together with the remaining 4 tablespoons olive oil, salt, and pepper to taste. Mix well.
• Divide the mixture into 6 heaps, I feel that helps when deciding how much filling comes into each bread roll. Stuff the rolls with the help of a teaspoon or with your fingers.
• Wrap each bread roll in a piece of aluminum foil. Make sure that the rolls are only loosely wrapped, meaning that the foil doesn't touch the top of the rolls where the cheese is. Otherwise, the melting cheese will stick to the foil.
• Place on a baking tray and bake for 10 minutes. Remove the foil from the rolls and bake them for further 5 minutes or until the cheese is nicely melted and the tops of the rolls are crispy and golden brown.
• Serve immediately with a salad or as a side dish for grilled meats and vegetables.

MOZZARELLA HERB GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F and prepare a sheet pan lined in aluminum foil.
• Peel the garlic clove and have it handy for when the bread comes out of the oven. A larger clove will work best.
• Using a bread knife, cut as many ½ to 1-inch thick slices of bread that you want and place them on the prepared pan.
• Bake for about 5 minutes, just until the bread starts to get crisp a bit, but not brown. You just want some resistance for the garlic application.
• Once the bread is crisp (not brown), about 3 to 5 minutes take the pan back out of the oven and turn on the broiler.
• Being careful not to burn yourself on the hot pan, lightly press down on the bread and rub the garlic clove all over the surface of the bread. You will notice the garlic will sort of melt away as you go along.
• Once the bread has been rubbed with the garlic, sprinkle the slices lightly with basil and oregano.
• Cover the bread with the slices of mozzarella cheese and sprinkle with a bit more basil and oregano.
• Place the baking sheet back into the oven under the broiler and closely watch it as the cheese turns brown and bubbles; about 5 minutes. Remove from the oven and serve.

GARLIC AND HERB MOZZARELLA STICKS WITH MARINARA DIPPING SAUCE

Steps:

• Heat 1 inch of oil in a deep pan to 330 degrees F.
• Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying.
• Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through.
• Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce.

MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD

Steps:

• In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
• Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
• Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
• Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
• Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.

MOZZARELLA STUFFED GARLIC AND HERB SOURDOUGH BREAD

Steps:

• First make starter by mixing all the ingredients in a bowl and set aside for 4-5 hours or until doubles in volume.
• In a large bowl add starter, sugar, salt, 2 tablespoon olive oil, flour, and water to form and soft dough and set aside for 4 hours or until it doubles in volume.
• In between every hour interval stretch and fold the dough. This step will strengthen the dough.
• After 4 hours refrigerate the dough for overnight or 8 hours.
• Next morning divide the dough into two equal pieces about 335g each. Lightly spread 1 tablespoon of olive oil in the baking sheet and set aside.
• Spread the dough into approximately 9x 11-inch rectangle and place it in baking sheet.
• Place mozzarella cheese discs on the top of the dough. Then cover this dough the second dough. Seal the dough from the sides.
• Brush the dough with rest of olive oil, sprinkle, parmesan cheese, minced garlic, Italian seasoning , red pepper flakes, cilantro/ parsley and sesame seeds.
• Try to poke the dough with a fork at 2-inch interval so that steam will escape while baking and bread will not be soggy. Leave the dough as such while oven is preheating.
• Pre-heat oven to 450°F / 232°C. Then bake the dough for 16-18 minutes or until it is golden brown around the sides.
• If the dough puffs while baking, pierce with tip of knife to release the steam.
• Transfer the bread to cooling rack for few minutes.
• Then slice and serve hot . Serve with Marinara sauce.

GARLIC BREAD WITH HERBS

Steps:

• In a small bowl, combine the butter, Romano cheese, basil, parsley and garlic. Spread over cut sides of bread. Sprinkle with provolone cheese if desired. , Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until cheese is melted. Slice and serve warm.

GARLIC BREAD WITH MOZZARELLA

Steps:

• Mix all ingredients except bread.
• Slice bread partially at 1 inch intervals; be careful to not cut all the way through loaf.
• Spread 1 side of each slice with the cheese mixture.
• Wrap in foil.
• Bake at 425F for 25 minutes; serve hot.
• You may also use 2 TB of chopped fresh parsley instead of oregano.

GARLIC AND HERB BREAD

Steps:

• For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

CHEESE-FILLED GARLIC ROLLS

Steps:

• Divide dough into 24 portions. Shape each portion around a cheese cube to cover completely; pinch to seal. Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., In a small bowl, mix butter, parsley, garlic, Italian seasoning and pepper flakes. Brush over rolls; sprinkle with cheese. Bake until golden brown, 15-18 minutes., Cool 5 minutes before removing from pans. Serve warm.

MOZZARELLA-STUFFED GARLIC MONKEY BREAD

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut each into quarters. Place 1 mozzarella cube on center of each dough piece; wrap dough around cheese to completely enclose cheese with dough.
• Mix butter and garlic in large bowl until blended. Add dough pieces; toss to evenly coat dough pieces with butter mixture. Add Parmesan; mix lightly.
• Place in 9-inch cast-iron skillet.
• Bake 35 min. or until golden brown; cool slightly.

MOZZARELLA AND PARMESAN GARLIC BREAD

Steps:

• Combine butter and garlic and melt in microwave.
• Add the parsley to the butter and using a pastry brush, liberally brush both sides of the bread.
• Sprinkle the parmesan cheese on the bread and then sprinkle the mozzarella cheese on top.
• Bake under the broiler for approximately 2-3 minutes or until golden brown and bubbly.

GARLIC-HERB FLATBREAD

Steps:

• Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
• Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until golden brown and crispy, about 20 minutes.