Description
Deliciously cheesy and garlicky, these Loaded Triple-Cheese Garlic Bread Bowls are perfect as an appetizer, side dish, or a comforting snack. Hollowed-out round bread rolls are filled with a flavorful garlic butter mixture and a blend of mozzarella, cheddar, and Parmesan cheeses, then baked until golden, bubbly, and irresistible.
Ingredients
Scale
Bread Bowls
- 4 large round bread rolls (sourdough or Italian bread works best)
Garlic Butter Mixture
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Cheese Filling
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Bread Bowls: Slice off the tops of the bread rolls to create a bowl shape, and carefully hollow out the center of each bread roll using your hands or a spoon. Leave a thick enough border around the sides to prevent the cheese from spilling out. Set the hollowed-out bread aside.
- Make the Garlic Butter Mixture: In a small bowl, mix together the softened butter, minced garlic, dried oregano, garlic powder, and red pepper flakes (if using). Stir until the mixture is well combined.
- Spread Garlic Butter: Generously spread the garlic butter mixture inside the hollowed-out bread bowls, coating the sides and bottom thoroughly for full flavor.
- Combine the Cheeses: In a separate bowl, mix together the shredded mozzarella, shredded cheddar, and grated Parmesan cheeses until evenly combined.
- Fill the Bread Bowls: Spoon the cheese mixture into each garlic-buttered bread bowl, packing the cheese tightly inside for a hearty filling.
- Bake: Place the stuffed bread bowls on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and the bread is golden brown and crispy.
- Garnish and Serve: Remove the bread bowls from the oven and let them cool slightly. Garnish with freshly chopped parsley and serve warm for a savory, satisfying treat.
Notes
- For best results, use sturdy round rolls such as sourdough or Italian to hold the filling without becoming soggy.
- The red pepper flakes are optional but add a nice subtle heat if desired.
- These bread bowls are best enjoyed fresh from the oven to retain crispiness and melty cheese texture.
- You can customize the cheeses based on preference—feel free to add provolone or gouda if desired.
- To prepare ahead, you can assemble the bread bowls and refrigerate them for a few hours before baking. Just add a couple extra minutes to the bake time if baking cold.
