Puff Pastry Cheesy Garlic Bread

A hand holds a rectangular slice of cheesy garlic bread over a wooden surface, with more slices and bowls of food visible in the background.

5 from 1 vote

Puff Pastry Cheesy Garlic Bread

🧀🧄🍞 EASY, ready in 25 minutes, extra cheesy, buttery, and simply irresistible! Tender flaky puff pastry layers are the perfect base for a garlic butter mixture that's topped with mozzarella and Parmesan cheese and baked to golden perfection!

Prep Time10

Cook Time15

Course: Appetizer, Appetizers, Side Dish, Sides

Cuisine: American, Appetizers, Sides

Keyword: cheese bread with puff pastry, cheese garlic bread, garlic bread with puff pastry, puff pastry cheesy garlic bread, puff pastry garlic cheese bread

Servings:

Calories: 282cal

Equipment

Large Baking Sheet

Ingredients

1 sheet puff pastry thawed properly according to package directions and carefully unrolled to become flat
¼ cup butter softened (I like salted butter here but unsalted is fine)
4 to 6 cloves garlic finely minced (add to taste)
1 tablespoon dried parsley or 2 to 3 tablespoons fresh parsley, finely minced
½ teaspoon salt or to taste (if you're using unsalted butter, I suggest adding more)
½ teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese
⅓ cup Parmesan cheese finely grated

Instructions

Thaw: Thaw puff pastry according to package directions, best achieved overnight in the fridge but at room temp will work. Tips - I like the Pepperidge Farm brand or Trader Joe's carries one seasonally. Work carefully with the puff pasty to "unwrap" it so it lays flat. Don't handle it too much. Keep the dough chilled before baking it to ensure maximum puffing in the oven (cold butter in the dough meets hot oven air, resulting in air bubbles and puffiness).
Preheat: Preheat oven to 400F and line a baking sheet with parchment paper, if desired.
Halve: Place the flattened puff pastry sheet on a cutting board and slice it in half so you now have two squares.
Scoring a Border: Using a paring knife, you're going to score a perimeter about 1/2-inch from the margin around each of the two squares. Go down about halfway to three-quarters of the way with your knife into the dough, but don't fully sever it. Tip - Scoring the dough with your knife will cause the exterior perimeter to puff up more, thereby creating a crust-like effect, which helps keep the garlic butter mixture and cheese in the interior. Otherwise it could slide right off onto the baking sheet since there's nothing to hold it in.
Filling Mixture: To a medium bowl, add the butter, garlic, parsley, salt, pepper, and stir to combine. Then add both cheeses and stir to incorporate.
Divide the Mixture: Divide the mixture evenly between the two puff pastry rectangles, making sure to keep the mixture inside the perimeter of the scored edges.
Bake: Bake for about 15 to 18 minutes, or until the puff pastry edges and cheese is as lightly golden browned as desired, noting to check early and often on the progress. Baking Tips - Depending on the brand of puff pastry you use, your baking sheet, how hot your oven runs, and preference for browning, it may take less (or more) time than indicated. Puff pastry is notorious for going from underdone to overdone in a matter of a minute or two so keep an eye on things. Serve immediately.

Notes

Storage: Bread is best eaten warm and fresh. While you can keep it airtight in the fridge for up to 3 days, reheating it is a bit of a challenge. If you have an air fryer, that's best. Otherwise you can do your best with a microwave.

Nutrition