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Stuffed Italian Bread
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1 loaf | Italian Bread |
1 stick | butter, melted |
1/8 cup | olive oil |
3 tsp | minced onion |
2-3 cloves | garlic, grated |
1 tablespoon | Dijon mustard |
1 tablespoon | poppy seeds |
3 teaspoons | chopped parsley, (add more if you wish) |
12 ounces | grated cheese, (use a mix of white cheddar and Monterrey Jack - or your choice) |
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. It seems like a lot of work and trouble but it's worth it.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
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