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Puff Pastry Cheesy Garlic Bread

Flaky puff pastry topped with a garlic-herb butter and two cheeses for quick, irresistible cheesy garlic bread.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

  • 1 sheet puff pastry, thawed thawed according to package directions and unrolled flat
  • 1/4 cup butter softened (salted or unsalted)
  • 4 to 6 cloves garlic finely minced, add to taste
  • 1 tablespoon dried parsley or 2 to 3 tablespoons fresh parsley, finely minced
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup mozzarella cheese shredded
  • 1/3 cup Parmesan cheese finely grated

Instructions

  • Thaw the puff pastry according to the package directions (overnight in the fridge is best). Keep it chilled until ready to work with so it puffs well in the oven.
  • Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper if desired.
  • Place the flattened puff pastry sheet on a cutting board and cut it in half to make two squares.
  • Using a paring knife, lightly score a 1/2-inch border around each square by cutting about halfway to three-quarters through the dough, taking care not to cut all the way through.
  • In a medium bowl, stir together the softened butter, minced garlic, parsley, salt, and black pepper until combined.
  • Add the shredded mozzarella and grated Parmesan to the butter mixture and stir until evenly incorporated.
  • Divide the cheese-garlic mixture evenly between the two pastry rectangles, spreading it inside the scored borders and leaving the edges clear.
  • Transfer the filled pastry squares to the prepared baking sheet and bake for about 15 to 18 minutes, or until the edges are puffed and golden and the cheese is lightly browned. Check early to avoid overbrowning.
  • Remove from the oven and serve immediately.

Equipment

  • Baking Sheet
  • parchment paper (optional)
  • paring knife
  • Mixing Bowl
  • Spoon or rubber spatula
  • Measuring cups and spoons

Notes

  • Keep the dough cold until baking for best puff.
  • Check frequently near the end of baking to prevent burning.
  • Use salted butter or increase salt if using unsalted butter.
  • Fresh parsley can be used instead of dried for brighter flavor.
  • Work gently to avoid overhandling the puff pastry.