Friday, January 30, 2015

Superbowl Sunday Garlic Stuffed Cheese Bombs

  Recently Shawn and I ordered a calzone from an  Italian place we'd never tried.  We usually read online reviews before trying a new place out and when some people commented that the calzone had too much cheese, I knew I'd love it.  In my opinion, you can't have too much cheese.

I have been making this bread for many years.  It's a holiday staple  at my house.  Sometimes I make it to serve alongside a lighter salad and soup or chowder.  Honestly, I can just eat this cheese bread as a meal.  

Admittedly, I don't really watch the Superbowl, but that doesn't mean I don't like to eat the foods served at a Superbowl party!   I have been known to whip up some good eats for the guys on that special day and these are on the Super Bowl snack menu this year.  If you love rich, melted gooey cheese, and if you love garlic, then let me introduce you to the bomb…

Garlic Stuffed Cheese Bombs 



Garlic Stuffed Cheese Bombs 

1/2 Cup Salted Butter
2 Tblsp Sesame Seeds
Minced Garlic (from jar) or 6 cloves minced (or more to taste!)
12 Mini Ciabatta rolls or one loaf French bread
3/4 Cup Grated Parmesan Cheese
2 cups Monterey Jack cheese (cubed)
1 3/4 Cup Sour Cream
1 Cup Medium or Sharp Cheddar Cheese
2 tsp Lemon Pepper
2 Tablespoons Parsley

(optional ingredients that I don't usually use but are very good: 6 oz. pitted sliced black olives, 1 14 oz. can artichoke hearts, drained)

Saute' butter, sesame seeds and garlic 


 
Slice rolls or loaf in half (you want to use a bread which will be crusty on the outside when baked.  I use a French loaf or mini Ciabatta rolls (our favorite)



Pinch out as much of the inside of the roll or bread loaf as you can to form a 'boat', so to speak. SAVE the bread pieces you pull out in a large bowl.

Line a cookie sheet or shallow pan with your hollowed out bread

To your saved bread pieces, add….
 the melted butter, sesame seed and garlic mixture

 Stir so that the bread pieces absorb the butter
 Add the parmesan cheese, sour cream, monterey jack cheese and lemon pepper
 Stir to blend (note I used shredded Monterey Jack here but normally just cube it…I like it best when cubed as it makes little pockets of gooey, stringy cheese in the bread)
 Fill the bread boats with the cheese stuffing.  You should have enough to really make a small mound in the boats.

 Top with shredded cheddar

 and sprinkle with dried Parsley

 Now, you can bake them or freeze them.  They freeze very well.  I slide them into a zip loc bag and lay them flat in the freezer.  WIn fact, I always make extras and pull them out of the freezer to serve with other meals or as snacks.  No need to defrost, just stick them in the oven frozen and allow a couple of extra minutes to bake.

Bake at 350 until lightly browned on top, about 20 minutes for small squares and up to 30 for a large loaf.  If you're making a loaf, let it set for a couple of minutes before slicing. 
 You won't be disappointed!







Have fun watching the Superbowl, or not, on Sunday!