
Yields:
16
Prep Time:
15 mins
Total Time:
1 hr
Let’s talk about Domino’s stuffed cheesy bread—it's cheesy, herby, and downright irresistible. This recipe is a close approximation you can whip up at home, and dare I say, it tastes even better. Fair warning: This recipe calls for a lot of cheese. It ain’t easy being cheesy, am I right? But seriously, we’re talking super-stretchy mozzarella paired with sharp cheddar and Pecorino for extra bite. To boost the flavor even more, parsley and garlic powder join the mix.
Now, I opted for fresh parsley instead of dried because, let’s face it, dried parsley is a total buzzkill. I’m no dried herb hater, but I draw the line here. Fresh parsley brings a verdant, vibrant flavor to the table, while dried parsley…well, it’s basically green confetti. Colorful? Sure. Flavorful? Not so much. Okay, stepping off my soapbox now.
For ease, I used store-bought dough. Let it sit out at room temperature in the warmest spot in your house for about 30 minutes. It’s ready when you poke it and it springs back slowly. If it’s not stretching easily, give it more time to rest. Of course, if you’re feeling ambitious, you can make your own pizza dough.
With all this cheese, I went for shredded instead of grating it myself. There’s a time and place for DIY cheese grating, but trust me, this isn’t it. For the oil topping, I initially leaned toward olive oil but found it too overpowering. Vegetable oil, with its neutral flavor, lets all the cheesy goodness shine.
This easy, crowd-pleasing recipe works as an app for game day or in place of where you’d normally serve garlic bread. Don’t forget the dips—marinara, garlic butter, ranch, or blue cheese all pair beautifully.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 20 oz.
store-bought or homemade pizza dough
- 4 oz.
sharp cheddar, shredded (about 1 cup)
- 12 oz.
shredded low-moisture mozzarella (about 3 cups), divided
- 1/2 oz.
Pecorino Romano, finely grated (about 4 Tbsp.), divided, plus more for serving
- 2 Tbsp.
finely chopped fresh parsley, divided
- 2 tsp.
garlic powder, divided
Fine cornmeal, for dusting
- 1/4 cup
vegetable oil
Kosher salt
Freshly ground black pepper
Store-bought or homemade marinara, for dipping
Directions
- Step 1Let dough sit in a warm place until room temperature, about 30 minutes.
- Step 2Arrange a rack in center of oven; preheat to 450°. In a medium bowl, combine cheddar, 1 cup mozzarella, 2 Tbsp. Pecorino, half of parsley, and 1 tsp. garlic powder.
- Step 3Lightly dust a work surface with cornmeal. Cut dough in half. Stretch each half to a 9" square, adding more cornmeal if needed to keep dough from sticking.
- Step 4Transfer one piece of dough to one side of a parchment-lined baking sheet. Sprinkle 1 cup mozzarella on one half of dough, leaving a small border. Fold dough over and press to seal. Slice dough crosswise into 8 pieces. Top with half of cheddar mixture. Repeat with remaining dough.
- Step 5Bake cheesy bread until edges are browned and cheese is melted, 10 to 15 minutes.
- Step 6Meanwhile, in a medium bowl, whisk oil, 1/2 tsp. salt, a few grinds of pepper, 2 Tbsp. Pecorino, and remaining 1 tsp. garlic powder.
- Step 7Brush bread with some seasoned oil. Top with remaining parsley and more Pecorino. Brush again with remaining seasoned oil. Let cool slightly, then cut or pull apart bread. Serve with marinara alongside.
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