Stuffed Italian Bread Recipe

Recipesfull introduces to you: Popular Recipes. (Stuffed Italian Bread Recipe). An easy way to dress up a plain loaf of bread! Great as an appetizer or as a side dish to grilled steaks. My local grocery sells a blend of mozzarella and provolone cheese that I use.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 10

Yield: 10 servings

Stuffed Italian Bread Recipe

Ingredients

½ cup butter

melted

3 tablespoons chopped fresh parsley

2 tablespoons olive oil

3 cloves garlic

minced

1 loaf Italian bread

12 ounces shredded Italian cheese blend

Appetizer and Snack

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix melted butter parsley olive oil and garlic together in a bowl.

Step 3

Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.

Step 4

Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.

Step 5

Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted about 10 minutes more.

Nutritional Information

Stuffed Italian Bread Recipe

Servings Per Recipe:10

Calories: 401.1

% Daily Value *

Protein: 13.6g 27%

Carbohydrates: 35.2g 11%

Dietary Fiber: 1.9g 8%

Sugars: 0.6g

Fat: 23g 35%

Saturated Fat: 12.4g 62%

Cholesterol: 49.3mg 16%

Vitamin A Iu: 627.4IU 13%

Niacin Equivalents: 4.2mg 32%

Vitamin C: 1.8mg 3%

Folate: 130.4mcg 33%

Calcium: 307.2mg 31%

Iron: 2.1mg 12%

Magnesium: 29.1mg 10%

Potassium: 111.4mg 3%

Sodium: 732.4mg 29%

Thiamin: 0.3mg 32%

Calories From Fat: 206.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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