Description
This Football Shaped Cheesy Garlic Bread combines ooey-gooey mozzarella and savory garlic flavors. Perfect for gatherings, it’s easy to prepare and best served warm with marinara sauce.
Ingredients
Scale
- 16 frozen rolls
- 8 mozzarella string cheese sticks
- 1 egg + 1 teaspoon water beaten
- flake salt to season
- 4 tablespoons butter melted
- 1/4 cup parmesan cheese finely grated
- 1 clove garlic minced
- 1 tablespoon parsley minced
- 1 tablespoon basil chopped
- salt & black pepper to taste
- 1 slice white cheese
- marinara sauce for dipping
Instructions
- Remove the frozen dough from the freezer and thaw according to package instructions, which can take overnight. Once thawed, cut each dough piece in half and let them rise in a warm place for 1-2 hours.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut cheese sticks into 4 equal pieces. Press a piece of cheese into each dough piece, pinch the dough around the cheese, and roll it into a ball.
- Arrange the dough balls seam side down on the prepared baking sheet in the shape of a football, ensuring they touch but aren't cramped.
- Brush the tops of the dough balls with the egg wash and sprinkle with flake salt.
- Bake in the middle rack for 18 minutes. Then remove the tray, turn the oven to broil, and place the tray on the top rack to broil for 2-3 minutes until golden brown.
- In a bowl, mix melted butter, Parmesan, garlic, parsley, basil, salt, and pepper. Brush this mixture over the top of the baked rolls.
- Use the slice of white cheese to create laces on top of the football shape.
- Serve with warm marinara sauce for dipping.
Notes
Thaw the frozen rolls the night before for best results.
Broiling adds a nice finish, but keep an eye on the bread to prevent burning.
Adjust the herbs according to your taste for a more personalized flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg