Stuffed Cheesy Bread Recipe




1/4 cup Mozzarella cheese

1 Handful Parmesan cheese

Special recipe for Independence Day: Tiranga Dhokla


1 can of general mills® pillsbury crescents®

½ tsp of Italian Season


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
  2. Roll dough out into a large rectangle on a flat work surface. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold the dough in half and press edges together with your fingers to seal.
  3. Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese, 1 tablespoon Cheddar cheese, dried parsley, garlic powder, and onion powder. Make shallow cuts 1 inch apart across the top with a knife, so that you can easily pull the bread apart after baking.
  4. Bake in the preheated oven until bread is golden brown and cheese is bubbly about 25 minutes. Cool 5 minutes before pulling strips apart.

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