Stuffed Gluten Free Cheesy Bread
Loaded with creamy cheesy goodness, this stuffed gluten free cheesy bread is a family favorite. It's wrapped in foil and grilled for a perfect side with any summer meal!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 small loaf gluten free Italian Bread ((see notes for other bread choices))
- 3 ounces cream cheese, softened
- 2 tbsp (28 g) butter, softened
- 1 cup (113 g) shredded mozzarella cheese
- ½ tsp garlic salt
Instructions
- 1
In a medium bowl, beat together the cream cheese, butter, shredded mozzarella, and garlic salt until well combined. Set aside.
- 2
Lay loaf of bread on a cutting surface with a chopstick on either side of it for guidance (if you don't have chopsticks, anything similar can be used that is roughly ¼ of an inch thick--skewers, pencils, wooden dowels, etc). Cut bread into ½-thick slices, stopping at the chopsticks to avoid cutting all the way through.
- 3
Spread roughly 2 tablespoons of cheese mixture in between each slice of bread. You don't need to be worry about neatness.
- 4
Wrap loaf of bread in foil and place over indirect heat on grill for 20-25 minutes, or until cheese is melted and gooey. Alternatively, bake well wrapped loaf in a 350° F oven for 20-25 minutes. Serve immediately. Any leftover bread may be re-wrapped and stored in the fridge. Reheat in a 300° F oven for 30 minutes or until cheese is melted.