Stuffed cheesy bread bakes into buttery, melty strips you pull apart right from the pan. It’s perfect for parties, pasta night, or anytime cheese cravings strike.
I just spent the last five minutes looking at Rihanna’s Instagram feed. I just… I dunno. It’s been that kind of week.
I don’t know about you, but I like to maintain a certain level of life pace. One social event a day? Cool. Three social events a day? I start looking for my hermit box. One bad phone call a week? I’ll take it; that’s real life. Three bad phone calls in a week? Hand me an ice cream sandwich or five, please. As you can guess, this last week was not so kind to my preferred life pace.
It hasn’t been all bad, though. I mean, The Bachelorette started last week (and I get to hang out with the Bluths again), so that’s fun. It’s summer, so there’s that. Oh, and I made stuffed cheesy bread. So… yeah. Not so bad after all.
As long as we agree to forget about the Rihanna thing.
In the interest of moving on, let’s talk about cheese and bread, which you know from my no knead cheese bread and my cheesy garlic pull apart bread, are two of my favorite things. What you’ve got here is a typical yeast dough-like situation, which turns into a cheese-topped dough situation, which turns into a cheese-STUFFED dough situation, which turns into breadsticks and then, magic. In so many words, anyway.
Be forewarned: This recipe makes two loaves of breadsticks which, at the time, might seem like plenty. But once you get even a remote whiff of the gooey, melty, cheesy deliciousness going on in the oven, you just might start looking at them like they’re actually really small. Like, totally one serving per loaf small. And then you’ll say to yourself, “But I just ate lunch,” but then you’ll decide that your lunch was actually not all that great and kind of needs a do-over, and oh look, fresh-baked stuffed cheesy bread just came out of the oven and you can’t just let that go to waste, now can you? And thus, second lunch is born.
In other news, can someone suggest to me another hobby besides looking at celebrity Instagram feeds? Kthanksbye.
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Stuffed Cheesy Bread
Ingredients
For the dough —
- 2 teaspoons granulated sugar
- ¾ cup warm water, about 110 degrees F
- 2 ¼ teaspoons 1 packet active dry yeast
- 2 tablespoons vegetable oil
- 2 cups unbleached all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons cornmeal
For the filling/topping —
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried parsley flakes
Instructions
- In a small bowl, stir together the sugar and water. Sprinkle top with yeast and let stand until foamy, about 10 minutes. Stir in vegetable oil.
- In a large bowl, whisk together flour and salt. Make a well in the center and add yeast mixture; stir to combine. Using dough hook, knead dough on medium speed until smooth and elastic, about 3 minutes (OR, knead by hand on a lightly floured surface until smooth and elastic, about 5 minutes). Shape dough into a ball and transfer to a lightly greased bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1 hour to 1 hour, 30 minutes.
- When dough is risen, heat oven to 450 degrees F. Place an inverted baking sheet on the middle rack. Line a second baking sheet with parchment paper; sprinkle with cornmeal. In a medium bowl, toss together cheeses, garlic powder, salt and parsley flakes. Divide dough in half; press each piece on the cornmeal-covered parchment paper into an 8-inch square. Top one side of each square with 1/2 cup (for each) of the cheese mixture. Fold over and press edges lightly to seal. Use a sharp knife to slice dough into 8 1-inch strips, stopping just before the folded edge. Sprinkle evenly with remaining cheese mixture.
- Carefully slide dough on parchment paper on top of inverted baking sheet in oven. Bake until golden brown and bubbling, about 12 to 15 minutes. Let cool slightly before pulling apart into breadsticks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this cozy, buttery breadstick recipe. Be sure to check out my other homemade yeasted bread recipes, like these garlic breadsticks, for more baking inspiration.
Just perfect!!!!!!!!!!
can you use bisquit dough
Ankita — Sorry you had trouble with cutting the dough! But I’m so glad they turned out well anyway and you enjoyed them! 🙂
Just made these yesterday and they came out really well! Everyone enjoyed it (who can say no to cheese, right?) 🙂
The only trouble I had was being able to cut the dough into breadsticks BEFORE baking it… the dough was too sticky and my knife kept getting stuck, so I just cut the bread after I baked it. Not a problem though, I probably should have put more flour or kneaded it better. But thank you for this recipe, definitely making it again!
Jay — Unbleached is all-purpose flour, just, well, not bleached. 🙂 So yes, any all-purpose flour works great!
Would using all purp flour instead of unbleached be ok? would it change anything?
dana — Oh no! So sorry to hear that. You might need to add a bit more water to the dough then when you make it — unfortunately doughs are not an exact science, but more of a “feel.” I hope that helps. 🙁
I followed the exact measurements but my dough was crumbly and dry 🙁
Sarah — You could just use more all-purpose flour — the purpose of the cornmeal is just so that the dough doesn’t stick to the pan. Hope you like it!