On Tuesday I shared a recipe for a cheesy wrap that was a lighter appetizer. Today’s recipe leans in the other direction. My description of these breadsticks is gooey, cheesy, carb-filled happiness. It’s the sort of dish I want to eat on a lazy Sunday where I do a lot of reading and a little show binging.
So, get out your stretchy pants and come hungry to this dish. You are going to want to eat a lot of these incredibly cheesy breadsticks!
The original post from October 2013
For Sunday football watching this week, we decided on meatballs as one of the snacks. I had thought that the meatballs would be the feature of this column, as I added pepperoni to the mixture. Unfortunately the pepperoni was lost, and they tasted pretty much like basic beef-based meatballs. Thankfully I decided to try making some herb-infused bread filled and covered with cheese.
This cheesy bread was the highlight of our menu. The meatballs were fine. The roasted zucchini that was part of the menu was tasty also. However, the bread stole the show. Between the gooey-ness of the cheese, the savory taste of the basil and garlic, and the tenderness of the bread, it was impossible to resist. I think if I had been slower in making my plate my husband could have eaten all of it on his own.
The bread portion of the recipe makes enough for two batches. If you have more than two people eating, you should bake both. (You will need to double the filling/topping ingredients.) If it is a gathering of two, save the second portion of dough for baking in the next day or two.
Incredibly Cheesy Bread
Ingredients
- 2-1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried basil
- 2 cups shredded mozzarella
- 1 cup shredded cheddar cheese
- 1/2 cup shredded parmesan
- 1 teaspoon garlic powder
- pinch salt
Instructions
-
Dissolve yeast and sugar in water in bowl of a stand mixer.
-
Add 2 cups flour, salt, olive oil, garlic powder, and basil.
-
Attach dough hook, and mix for approximately 1 minute on speed two.
-
Add more flour, as needed, until dough clings to hook and cleans side of bowl.
-
Knead for an additional 2 minutes on speed 2.
-
Place dough in a greased bowl, turning so that top of dough is greased.
-
Cover with plastic wrap, and place in a warm place to rise for 1 hour.
-
After hour, preheat oven to 400.
-
Place an inverted baking sheet in oven on middle rack.
-
Combine 1 cup mozzarella, cheddar, parmesan, garlic powder, and pinch of salt in a small bowl.
-
Coat a work surface with flour.
-
Place half of the dough on the prepared surface, and roll into a 12"x8" rectangle.
-
Transfer dough to a piece of parchment paper on a cutting board.
-
Sprinkle 1/2 cup of mozzarella on one half of the dough, so that 12"x4" is covered.
-
Fold uncovered half over cheese.
-
Sprinkle top with half of the cheese mixture.
-
Transfer parchment paper and dough to inverted baking sheet.
-
Bake for 15 minutes.
-
When dough is golden, remove from oven and place on cooling rack.
-
Repeat assembly with other half of dough and remaining cheeses.
-
Allow to cool for 1-2 minutes, then serve warm.
