Stuffed Italian Bread Recipe

This crispy, gooey Stuffed Italian Bread is made with fresh mozzarella, savory garlic butter, and herbs, and ready in just 30 minutes. The golden crust crackles as you pull apart the warm loaf, revealing long strands of melted cheese stretching from deep within the soft interior. I make this easy side dish whenever I need a crowd-pleaser that looks impressive but requires minimal effort.

The Secret To Getting It Right

The trick to the perfect stuffed loaf is cutting the bread in a crosshatch pattern without slicing through the bottom crust. My first attempt resulted in a messy collapse because I cut too deep, separating the loaf entirely before I even added the filling. Keeping the base intact creates a sturdy vessel that holds all that garlic butter and melting cheese inside.

Another lesson I learned is the importance of the foil wrap during the first stage of baking. If you bake it exposed the whole time, the cheese on top burns before the cheese in the center melts. Wrapping the loaf tightly creates a steam chamber that ensures every single pocket of mozzarella is gooey and hot before you crisp up the crust.

Stuffed Italian Bread Ingredients

• 1 large loaf Italian bread (unsliced, about 12-14 inches)
• 1/2 cup salted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• Optional: 1/4 cup pepperoni or salami, chopped small

How To Make Stuffed Italian Bread

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with aluminum foil.
2. Cut The Bread: Using a serrated knife, cut the bread on a diagonal into 1-inch slices, cutting mostly through but leaving the bottom crust intact. Repeat the cuts in the opposite direction to create a crosshatch (diamond) pattern.
3. Make Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, and dried oregano.
4. Stuff The Loaf: Gently pry open the cracks of the bread with your fingers. Use a pastry brush or spoon to drizzle the garlic butter mixture deep into the crevices. Stuff the shredded mozzarella and parmesan cheese (and meat if using) generously into all the cuts.
5. Bake Wrapped: Wrap the entire loaf tightly in the foil. Bake for 15 minutes to melt the cheese thoroughly.
6. Crisp The Crust: Open the foil to expose the top of the bread. Bake for another 5-10 minutes until the cheese is bubbly and the crust is golden brown. Serve hot.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese is coated in cellulose to prevent clumping, which stops it from melting smoothly. Grating a block of low-moisture mozzarella yields the best cheese pull.
• Use a depth guard: If you struggle with cutting too deep, place a chopstick on either side of the loaf as you slice. The knife will hit the chopstick before cutting through the bottom crust.
• Don’t skip the rest: Let the bread sit for 2-3 minutes after baking. The cheese will set slightly, making it easier to pull apart without burning your fingers.

What To Serve With Stuffed Italian Bread

This rich, cheesy bread pairs perfectly with acid-heavy tomato dishes like spaghetti bolognese or lasagna, where it can soak up the extra sauce. It also works beautifully alongside a light minestrone or tomato basil soup, turning a simple bowl of soup into a hearty meal. For a lighter dinner, serve it with a crisp Caesar salad to cut through the richness of the butter and cheese.

How To Store

Wrap any leftovers tightly in foil and store them in the refrigerator for up to 3 days. To reheat, place the foil-wrapped bread in a 350°F oven for 10-15 minutes until the cheese is melted again. Avoid microwaving, as it will make the bread chewy and tough.

FAQs

Can I make this ahead of time?
Yes, you can stuff the bread and wrap it in foil up to one day in advance. Keep it in the fridge and add a few extra minutes to the baking time since you are starting from cold.

Can I freeze this recipe?
Absolutely. Assemble the bread completely, wrap it in plastic wrap and then foil, and freeze for up to 3 months. Bake it frozen (wrapped in foil) for about 25-30 minutes before uncovering.

What is the best bread to use?
A crusty Italian loaf or a French baguette works best. Soft breads like sourdough can get too soggy from the butter, while a sturdy crust holds the shape well.

Nutrition

• Calories: 285
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 520mg
• Total Carbohydrate: 24g
• Protein: 11g

Try More Recipes:

• Subway Italian Herb And Cheese Bread Recipe
• Crusty Gluten Free Italian Bread Recipe
• Italian Sausage Bread Recipe

Stuffed Italian Bread

Recipe by Paula

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Stuffed Italian Bread combines crispy crusts, gooey mozzarella, and savory garlic butter in just 30 minutes for a perfect side. This pull-apart loaf uses simple pantry staples and fresh herbs for maximum flavor. It is an easy, comforting addition to any pasta dinner or soup night.

Ingredients

• 1 large loaf Italian bread (unsliced, about 12-14 inches)

• 1/2 cup salted butter, melted

• 3 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• 1 1/2 cups mozzarella cheese, shredded

• 1/2 cup parmesan cheese, grated

• Optional: 1/4 cup pepperoni or salami, chopped small

Directions

• Preheat your oven to 350°F (175°C). Line a large baking sheet with aluminum foil.
• Using a serrated knife, cut the bread on a diagonal into 1-inch slices, cutting mostly through but leaving the bottom crust intact. Repeat the cuts in the opposite direction to create a crosshatch (diamond) pattern.
• In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, and dried oregano.
• Gently pry open the cracks of the bread with your fingers. Use a pastry brush or spoon to drizzle the garlic butter mixture deep into the crevices. Stuff the shredded mozzarella and parmesan cheese (and meat if using) generously into all the cuts.
• Wrap the entire loaf tightly in the foil. Bake for 15 minutes to melt the cheese thoroughly.
• Open the foil to expose the top of the bread. Bake for another 5-10 minutes until the cheese is bubbly and the crust is golden brown. Serve hot.