Thaw bread dough and divide in half. Using whatever means you feel is necessary, spread dough in a 13x18 inch jelly roll pan, or any pan with low sides.
Shred your cheese and reserve 4 ounces. Spread 12 ounces of cheese over bread dough. Roll second half of dough into a 13x18 inch square and place on top of the cheese. Press down the edges a bit to keep the top and the bottom the same size during baking.
Bake at 350° for 45 minutes Sprinkle remaining 4 ounces of cheese on the top of the bread and bake another 5 minutes
Let this cool for about 20 mins before cutting into 12 squares. Serve with soup or steamed veggies.
Variations: add fun things to the cheese in the middle like chopped red pepper, chopped mushrooms, sliced green onion, or chopped black olives. I do NOT recommend spinach as a potential add-in since it's so water-filled. I know, I know, so are mushrooms, but not as much.