Best Blue Cheese Stuffed Garlic Bread Recipes

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BLUE CHEESE GARLIC BREAD



Blue Cheese Garlic Bread image

This is an irresistible way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. -Kevalyn Henderson, Hayward, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 6

1/2 cup butter, softened
4 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1 teaspoon garlic powder
1 loaf (1 pound) unsliced French bread

Steps:

  • In a small bowl, combine the first 5 ingredients. Cut into bread to make 1-in.-thick slices, but don't cut all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.). Fold foil around bread and seal tightly. Bake at 350° until heated through, about 20 minutes. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 546mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

STUFFED GARLIC BREAD



Stuffed Garlic Bread image

This is my favorite way to make garlic bread. It doesn't take any extra time and it looks really impressive on the table. This recipe is for garlic bread, but use it as a jumping off point to fill with any combination of cheese, onion... anything that you like! I have made one stuffed with provolone, asiago and pepperoni slices...

Provided by Family Favorites

Categories     Other Appetizers

Time 35m

Number Of Ingredients 8

1 loaf of round, italian bread or sourdough
1/4-1/2 c melted butter or olive oil, depending on the size of the loaf of bread
3 clove garlic, finely chopped
1 1/2 c mozzarella, provolone or italian blend cheese
1/2 c parmesan cheese
1/2 tsp garlic powder
freshly chopped or dried parsley
pinch salt

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Slice round loaf 3/4 of the way through being careful not to cut all of the way through, vertically and horizontally, forming 1" squares.
  • 3. Add olive oil or butter to a small pan and saute garlic for 1-2 minutes, just to soften.
  • 4. Brush onto loaf being sure to get in into all of the cracks.
  • 5. Stuff cheese inside all of the cracks. (If you like pepperoni, you could add that, too.)
  • 6. Sprinkle with a pinch of coarse salt, garlic powder and parsley.
  • 7. Wrap in greased or oiled foil and bake for 15 minutes at 350 degrees. *** Can serve with marinara sauce as an appetizer.

ALMOST-FAMOUS STUFFED CHEESY BREAD



Almost-Famous Stuffed Cheesy Bread image

Provided by Food Network Kitchen

Time 2h30m

Yield 2 loaves (8 breadsticks each)

Number Of Ingredients 12

2 teaspoons sugar
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons vegetable oil, plus more for brushing
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
2 tablespoons cornmeal
1 1/2 cups shredded part-skim mozzarella cheese (about 6 ounces)
1/2 cup shredded yellow cheddar cheese (about 2 ounces)
1 tablespoon grated pecorino romano cheese
1 teaspoon garlic salt
1 teaspoon granulated garlic
1/2 teaspoon dried parsley

Steps:

  • Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
  • Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.

STUFFED ROASTED GARLIC PASTE AND BLUE CHEESE HAMBURGERS



Stuffed Roasted Garlic Paste and Blue Cheese Hamburgers image

Provided by Michael Chiarello : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

2 pounds ground chuck
Sea salt, preferably gray sea salt, and freshly ground black pepper
Garlic Paste, recipe follows
Blue Cheese
1 loaf good crusty bread, cut into 4 sections
1/2 cup extra-virgin olive oil
1 pound peeled garlic cloves, store bought
Gray sea salt and freshly ground pepper

Steps:

  • Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce patties) by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a teaspoon of garlic paste in the middle of each patty and add a little chunk of blue cheese tucked right on top of the garlic paste. Add a good twist of black pepper. Take another 3 ounce scoop of meat, make it flat in your hand and place right on top of the other half.
  • Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
  • Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
  • Place the burger in the bread, and top with your favorite condiments.
  • Preheat the oven to 375 degrees F.
  • Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
  • Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
  • When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

BLUE CHEESE GARLIC BREAD



Blue Cheese Garlic Bread image

Saw this in a Holiday cookbook and just had to jot it down. I love blue cheese and garlic so I knew it would be a winning combination. I use my Whole Wheat French Bread Recipe #102132 for the bread. When I don't have chives available, I use 1/4 tsp. onion powder. Excellent with spaghetti!

Provided by Marg CaymanDesigns

Categories     Breads

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

1/2 cup butter, softened
4 ounces crumbled blue cheese
2 tablespoons grated parmesan cheese
1 tablespoon snipped chives
1 teaspoon garlic powder
1 loaf unsliced French bread

Steps:

  • In a small bowl, combine the first five ingredients.
  • Cut bread into 1-inch-thick slices, but not all the way through, leaving slices attached at the bottom.
  • Spread cheese mixture between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 inches x 18 inches). Fold foil around bread and seal tightly.
  • Bake at 350°F for 20 minutes or until heated through. Serve warm.

CHEESY BREAD WITH MARINARA



Cheesy Bread With Marinara image

Soft, pillowy bread stuffed with melty mozzarella and dipped in a marinara sauce makes for an easy, crowd-pleasing appetizer or side dish. Here, store-bought sauce is doctored up with a few pantry staples, including dried oregano, garlic and red-pepper flakes, but you can use homemade sauce, too. Slice the bread or let everyone tear off pieces, like they would a fresh baguette, for a more spontaneous, cheese-pull moment. To round out the spread with something green, roast broccolini, broccoli or kale on a sheet pan in the oven as the bread cooks, then dip alongside. For a crunchier exterior, unwrap the bread and cook uncovered for the last 5 minutes.

Provided by Yasmin Fahr

Categories     finger foods, appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 Italian loaf or rustic baguette
5 tablespoons olive oil
1/2 pound mozzarella, thinly sliced
Kosher salt and black pepper
3/4 teaspoon dried oregano
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 3/4 cups marinara sauce
1/2 teaspoon sherry vinegar (optional)
2 tablespoons grated Parmesan

Steps:

  • Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
  • Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
  • Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.

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