Puff Pastry Cheesy Garlic Bread has irresistible flaky puff pastry with the most cheesy garlic butter slathered on top! You might find yourself serving bread with every meal you make! I’m pretty sure you are going to love this new fancy version of cheesy garlic bread as much as you do the standard classic…maybe even more!
Let’s talk about puff pastry for a minute. It is one of my favorite ingredients because so quick and easy to use and is still impressive.
Of course garlic bread is awesome with spaghetti, lasagna, or pretty much any other Italian meal. But, you might find yourself wanting to serve Puff Pastry Garlic Bread with about every meal you make. Heck, I’d eat it with my scrambled eggs for breakfast! It’s also divine served right alongside Zucchini Paremesan Meatballs in Creamy Tomato Sauce, Fresh Creamy Tomato Soup, or Spinach Macaroini and Cheese! I wouldn’t judge you if it became your go to midmorning snack either!
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Thaw Puff Pastry according to package directions. Cut one sheet of pastry in half. Score the edges of the pastry making about ½ inch border around the edge of each piece of pastry.
Mix softened butter, mozzarella cheese, garlic, and parsley together. Salt and pepper to taste. Set aside.
Spread half of the butter mixture on each piece of puff pastry. Spread it to the scored edges.
Bake. My family wanted to dive right in and start eating in without even cutting it. I mean really, doesn’t this look like single serving to you?
Let sit for a few minutes then cut bread into thick slices. My family was a little bummed about having to cut it into enough pieces for the whole family!
Remember that I live in the middle of nowhere and don’t have access to the grocery store very often. I needed (yes it was a necessity) for dinner one night and didn’t have any bread in the house and only a few minutes to come up with something. That’s when Puff Pastry Cheesy Garlic Bread was created! All you need is 5 ingredients and a few minutes it’s ready! Oh my Heavens you guys…you need this in your life (yes it’s still a necessity)!
Here’s printable Puff Pastry Cheesy Garlic Bread Recipe!
Puff Pastry Cheesy Garlic Bread
Ingredients
- 1/4 cup butter softened
- 2 cloves garlic
- 1 Tablespoon dried parsley
- to taste salt and pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 sheet puff pastry
Instructions
- Remove one sheet of puff pastry from freezer and thaw according to package instructions.
- Preheat the oven to 400 degrees. Line a baking sheet with parchement paper.
- Mix butter, garlic, parsley, salt and pepper and cheeses together. Set aside.
- Cut pastry in half. Create a border around the edge of the pastry by scoring the pastry with a knife about 1/2 inch in from the edge of the pastry. I only score the pastry about half way through the thickness of the pastry.
- Set the pastry on the parchment-lined baking sheet. Bake for 10 minutes.
- Spread half of the butter mixture over each piece of puff pastry on the inside of the scored border.
- Bake for 8-10 more minutes. If you want to toast the cheese, even more, set the oven to broil with the oven rack about 6 inches from the top. Toast the bread for about 1-2 minutes or until it's golden brown. Watch it carefully so it doesn't burn.
- Let cool for about 5 minutes then cut into thick slices.
Notes
Nutrition
Linda says
Delicious!! But next time I will put the cheeses separate from the butter mixture. I will definitely make it again, I love puff pastry!!!
Sweet or savory. Thanks!
Amy Engberson says
Puff pastry is such a fun, timesaving ingredient! I think it would totally work to keep the cheese separate from the butter. Let me know how it turns out!
Carolyn Smith says
Can I freeze it after being made? With or without cheese?
Thanks
Amy Engberson says
I wouldn’t freeze this recipe after making it because I think it would get soggy. The good news is that it’s pretty fast and easy to make!
Rose says
Hi, Amy – just to be clear – I should bake the Pastry for 10 minutes, then take it out of the oven – spread the cheese spread on it and bake for 10 minutes more ???
Amy Engberson says
Yes! Baking the puff pastry for 10 minutes before adding the cheese helps the pastry to cook before adding the cheese. I’ve done it before without baking before adding the cheese and like it too. The puff pastry will be a little softer. Hopefully, that helps.
Leslie says
Stupid question….Your recipe calls for 1 sheet of puff pastry. That’s the whole sheet which consists of several layers?
Leslie Gibson says
Disregard lol. My brain was thinking of phillo dough ♀️
Amy Engberson says
Phyllo dough and puff pastry can be confusing! I’m glad you caught it!
Jennifer says
Super disappointed in the instructions for this recipe. (We had never used puff pastry before.) We should have looked at the reviews, if we had we would have not had flat phyllo dough. It had been in the oven 8 minutes without even starting to rise. At that point we looked at the box & checked online – the temp should be 400° or it won’t puff. As soon as we increased the temp, the dough started to rise. Unfortunately, the damage was done. The dough didn’t raise enough & appeared undercooked as we cut it. Very greasy & flat. If the temp had been right, we think it would have been good. Lesson learned. Not sure we will try this again though.
Amy Engberson says
Several readers have successfully made this recipe, however, there are too many people that have struggled to get it to turn out. I’m going to rework this recipe and get it to the point where it is fool-proof every time. Thanks for the feedback.
Judy says
Puff pastry is not the same as phyllo pastry. Be sure to buy the right product
Amy Engberson says
Good point. Thanks!
Ann Roberts says
Hi Amy, how much is 1 T of dried parsley? I’m guessing it’s a teaspoon, being in the UK we don’t use such abbreviations. I have seen it in other US recipe ingredients but am reluctant to try them because I’m not sure of measurements. I will try this recipe as I love garlic bread and will use parsley to our liking. Thanks
Amy Engberson says
A T is the same thing as a Tablespoon. A t is a teaspoon. I really need to go back and update all my recipes to spell the word out because it is confusing! I hope you love the bread!
Ann Roberts says
Ah, thanks for your reply, bit late coming back to you. Haven’t tried your recipe yet but will give it a go, I’m sure it’ll be delicious. Thanks again.
Amy Engberson says
I can’t wait for you to try it!
Maggy says
I have the same problem. I’m from Edinburgh, lived in US and now living in Mexico. So I’m using recipes from everywhere. I researched on line and found numerous site that give conversions of the different measurements. This is invaluable and several are pinned inside my pantry. Don’t let anything like this put you off some of the most delicious food.
teg says
Sorry, I missed where you said to cut the pastry in HALF. Senior moment, I guess! LOL
Amy Engberson says
Haha! It would taste the same even if you left the puff pastry the whole size! I like slicing it in smaller, more manageable to eat sizes, for little kids. If you made the recipe in one full sheet you could always cut it in squares!