Cheese Bread Recipe
Cheese Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Nothing tastes better with lasagna than warm bread. This recipe makes just enough for my husband, Dan, and me, but it can be easily doubled to feed a crowd. It has a nice garlic flavor.—Cookie Curci-Wright, San Jose, California
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 Italian-style roll (6 inches)
  • 1 tablespoon butter, melted
  • 1 garlic clove, minced
  • 1 tablespoon grated Parmesan cheese

Directions

Cut roll in half lengthwise. Combine butter, garlic and cheese; spread on the cut sides of roll. Broil 4 in. from the heat for 2-3 minutes, or microwave on high for 20-30 seconds, or until cheese melts. Yield: 2 servings.
Originally published as Cheese Bread in Taste of Home February/March 1997, p12

Nutritional Facts

1 each: 134 calories, 7g fat (4g saturated fat), 17mg cholesterol, 215mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1 Italian-style roll (6 inches)
  • 1 tablespoon butter, melted
  • 1 garlic clove, minced
  • 1 tablespoon grated Parmesan cheese
  1. Cut roll in half lengthwise. Combine butter, garlic and cheese; spread on the cut sides of roll. Broil 4 in. from the heat for 2-3 minutes, or microwave on high for 20-30 seconds, or until cheese melts. Yield: 2 servings.
Originally published as Cheese Bread in Taste of Home February/March 1997, p12

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Reviews forCheese Bread

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MY REVIEW
gunslinger User ID: 544392 43212
Reviewed Sep. 8, 2014

"Great bread for an Italian meal. So simple yet so delicious!"

MY REVIEW
julieanne22 User ID: 1995874 17607
Reviewed Aug. 7, 2012

"I thought it was great. I will admit though that I didn't buy Italian rolls for this recipe since I already had hot dog buns in the cabinet. I also made another change, something I learned from Rachael Ray. :) I threw the buns in the oven, directly on the rack for a few moments while I worked on the other components of dinner, just enough to get the top crusty. Then instead of mincing the garlic, I rubbed a clove of garlic on the bun. I REALLY was surprised how much garlic was transferred. Mincing garlic holds no thrill for me. :)"

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