This delectable stuffed bread is crispy on top, chewy inside, and oh, sooooo cheesy! Serve with warmed marinara and it is an instant party-pleasing appetizer. Remix into a spider shape for a frighteningly delicious Halloween treat that will have the guests and goblins at your next fall party begging for more.
Cook Time: 30 – 35 minutes
Yield: 1 large loaf
Serves: Party Size
Heat oven to 375°F. Line 2 large baking sheets with parchment paper.
On a floured surface, stretch and roll each portion of dough into a 13-inch circle. Sprinkle with a half cup of the Frigo® Shredded 3-Cheese Italian Blend and Frigo® Grated Parmesan. Divide one of the circles in half and reserve one half to the side.
Take the circle and a half of dough and knead it together to incorporate the cheese. Shape it into a large ball and place on one of the parchment-lined baking sheets.
Roll out the reserved dough to slightly flatten it and then cut it into ½ -inch wide strips about 6-inches long. Take the strips and slightly twist them before placing on the second baking sheet. Continue to lay out until the sheet tray is full. If the sheet tray fills up, use the sides of the sheet tray with the ball of dough.
Brush all the dough with the egg-water mixture. Sprinkle liberally with Frigo® Shredded 3-Cheese Italian Blend and mini pepperoni, if desired.
Bake the cheesy bread dough ball until golden brown, 30 to 35 minutes. Bake the cheesy dipping breadsticks for 15 to 20 minutes or until golden brown. If dough begins to brown too quickly, tent with aluminum foil.
To serve: Heat the marinara sauce with remaining cheese in a small pot over medium heat. Using a knife, hollow out the middle of the cheesy bread loaf and fill with the warm sauce. Garnish with minced parsley.
Serve with the cheesy breadsticks.
Rad Halloween Remix: Make a cheesy Bread Bowl Spider. Note: You will need one pitted black olive cut in two slices.
After sprinkling the divided rolled-out dough with cheese, knead the large piece of dough into a ball and shape it into the spider body. Take half of the other piece of dough, knead it, and shape it into a ball to make the spider head.
Finally, take the remaining dough, roll it out to slightly flatten, and cut into ½ -inch wide strips about 6-inches long. Reserve 8 strips, take the remaining strips, slightly twist, and place on the other sheet tray. Continue to lay out until the sheet tray is full.
Reserve 8 strips to make spider legs.
Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together. Prop up the legs of the spider near the body with balls of aluminum foil. This will allow the legs to naturally drape down as opposed to sticking straight out of the sides of the spider.
Brush the entire spider with some of the egg-water mixture. Sprinkle the legs and body with Frigo® Shredded 3-Cheese Italian Blend and press mini pepperoni into the dough to create a more delicious and spooky looking spider, if desired.
Place 2 olive slices on the top of the head for eyes and cut the pepperoni in half to create eyelids. Bake until golden brown, 25 to 30 minutes. Cover the legs with foil if they brown too quickly.
Meanwhile, warm the marinara sauce with the remaining cheese. Using a knife, hollow out the body of the spider and fill with the warm sauce. Garnish with minced parsley and serve with the “spider leg” sticks.