Cheesy Goodness Garlic Bread

"This is great with any Italian dish or just as a snack or appetizer. I came up with this after looking for something different than plain garlic bread. Everyone loved it, so I figured I would post it!"
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
Ready In:


  • 1 lb Italian bread or 1 lb French bread
  • 4 tablespoons butter, softened
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 12 1 1/2 cups pizza cheese or 1 1/2 cups Italian cheese blend, shredded


  • Preheat oven to 375*.
  • Cut bread at 1 inch intervals, but don't cut all the way through; just carefully cut down to the bottom crust and stop.
  • Mix together butter, garlic powder and Italian seasoning.
  • Separating gently, spread some of the butter mixture on both sides of each slice of bread.
  • Stuff some cheese down in between slices, but try to do it evenly, not all stuffed down into the bottom or all at the top.
  • Wrap loaf in foil and place on a baking sheet.
  • Bake for about 15 minutes, or until cheese is melted all the way through.

Questions & Replies

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  1. lars3
    Tastes so good! My hubby and I will never order it when dining out because it's just as good at home or even better.
  2. tonythurston51
    Went perfectly with my dinner last night. My wife said to say, "This is the balm"! I used Italian cheese blend cheese and made as directed. We will be using this recipe often. Tony
  3. luvthezaar
    This is CHEESEY GOODNESS! Used real garlic other than that no changes (non needed at all!!) My 7 year old said he would eat it everyday if I would let let him! I will make this often! THANKS FOR A GREAT RECIPE!!!!!
  4. *Parsley*
    Mmmmmm! Followed the recipe excactly (well, I may have over "measured" the cheese;), and it was wonderful. Cheesey goodness describes it well. I'll be making this again. Thanx!
  5. Hey Jude
    As soon as I saw this recipe, I knew I had to make it. Anything with cheese is 'cheesy goodness' to my daughter. Anyway, made this as written and was well received, of course. I made it as part of an Italian-type dinner but I think this would go really well with barbecue in the the bread right on the grill. Thanks for 'coming up' with this Karen, it's a keeper in my house!



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