Easy Breezy Cheesy Stuffed Bread Dominos Copycat Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough out into a large rectangle on a flat work surface. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold the dough in half and press edges together with your fingers to seal.
• Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese, 1 tablespoon Cheddar cheese, dried parsley, garlic powder, and onion powder. Make shallow cuts 1 inch apart across the top with a knife, so that you can easily pull the bread apart after baking.
• Bake in the preheated oven until bread is golden brown and cheese is bubbly about 25 minutes. Cool 5 minutes before pulling strips apart.

Steps:

• Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
• Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.

Steps:

• Preheat oven according to french bread package.
• Take dough out and flaten and stretch out a little bit to make a rectangle on a large cookie sheet.
• Melt butter in microwave and add garlic salt and garlic powder, brush over the top, flip and brush other side.
• Sprinkle corn meal on top and then flip over.
• Put all cheese on top over entire surface, sprinkle with 1/2 of parmesean, parsley, and remaining butter.
• Bake according to french bread package until cheese is melted and bubbly and bread is a light golden brown.
• Remove from oven and sprinkle with remaining parmesean cheese. Allow cheese to set for a minute or two.
• Cut widthwise into 1 inch slices, serve hot with warm marinara sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough out into a large rectangle on a flat work surface. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold the dough in half and press edges together with your fingers to seal.
• Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese, 1 tablespoon Cheddar cheese, dried parsley, garlic powder, and onion powder. Make shallow cuts 1 inch apart across the top with a knife, so that you can easily pull the bread apart after baking.
• Bake in the preheated oven until bread is golden brown and cheese is bubbly about 25 minutes. Cool 5 minutes before pulling strips apart.