This recipe for cheesy keto garlic bread is the Holy Grail for keto bread – using mozzarella dough.
Mozzarella dough garlic bread is the best keto garlic bread recipe I have ever made, and the beauty is that it’s only 1.5g net carbs per slice (makes 10 slices).
Mozzarella Cheese Dough
If you have watched my viral video “Mozzarella Cheese Dough – 4 Ways” you will already be hooked on using mozzarella dough in a number of different recipes.
Scroll down to watch the quick Mozzarella Dough cooking video.
Cheesy Keto Garlic Bread
If you are new here, you may have stumbled upon Fat Head dough recipe. It is sometimes referred to as mozzarella cheese dough.
This famous low-carb dough is known as Fat Head dough becuase of Tom Naughton, the creator of Fat Head, the movie. It’s a comedy-documentary that explains how low cholesterol is unhealthy, saturated fat does not cause heart disease but instead sugars, grains, starches and processed vegetable oils do. You can read more about Tom Naughton and Fat Head here.
The great thing about this cheesy keto garlic bread recipe using Fat Head dough, is that there’s absolutely no grain or wheat at all.
Yes, this low-carb garlic bread is naturally gluten free without using all those horrid ultra processed gluten-free flours out there (and they cost a small fortune). If you are unsure of the difference between gluten free and grain free, you may wish to read this article.
And remember this, gluten-free junk is still junk.
Italian Low-Carb Recipe Hacks
Remember those times when you cooked an Italian lunch or dinner, and you made your favourite pastas with some garlic bread on the side? Mm-mmm~ Sounds good, doesn’t it? But what about that horrible bloated feeling you felt for hours later (or even worse, the after-effects the following day).
But now you have become low-carb and discovered all the health benefits, you want to recreate those Italian dishes, only low-carb style.
Does that mean that you have to give up on your staple Italian dishes? What if I tell you that you can still have both? I’ve got your covered.
Low-Carb Bread & Pasta Recipes
There are many ways to make vegetable pasta with zoodles and now here is a wonderfully low-carb way to make your much-loved garlic bread, only a low-carb version.
One of the very first recipes I made low-carb style for my family, was spaghetti Bolognese with zoodles. Take a look.
So what are you waiting for? Have your beloved pastas and garlic bread like old times – now made healthier!
Cheese Keto Garlic Bread – step by step
Begin by making the low-carb mozzarella cheese dough by using the recipe below, and watching the quick video. It really is my go-to keto dough recipe for so many dishes.
[clickToTweet tweet=”OH MY GARLIC BREAD – I have just found the BEST recipe for cheesy keto garlic bread – using mozzarella dough. Check it out. #lowcarb #keto #glutenfree #LCHF #sugarfree #healthyrecipe #garlicbread” quote=”OH MY GARLIC BREAD – I have just found the BEST recipe for cheesy keto garlic bread – using mozzarella dough. Check it out.”]
I place the garlic bread dough onto a baking sheet, lined with baking parchment. I like to have a flat garlic bread so it bakes to a crispy crust and a soft cheesy bread-like centre.
I also like to add LOTS of garlic, parsley and sometimes chives. It’s up to you however. We all have our favourite garlic bread family recipe we want to recreate low-carb style.
Cut gently almost the entire way through the garlic bread dough before baking. This allows for even cooking and for the slices to bake beautifully.
I like to sprinkle my low-carb garlic bread with extra cheese, for that crispy crust.
If you really love a punch of garlic, you wish to brush the top of the low-carb garlic bread with extra melted butter and garlic. Anything with extra butter in my opinion makes for a great recipe.
Cheesy Keto Garlic Bread Video
Cheesy Keto Garlic Bread Recipe
Cheesy Keto Garlic Bread - using mozzarella dough
Ingredients
- 170 g pre shredded/grated cheese mozzarella
- 85 g almond meal/flour *see recipe notes below
- 2 tbsp cream cheese full fat
- 1 tbsp garlic crushed
- 1 tbsp parsley fresh or dried
- 1 tsp baking powder
- pinch salt to taste
- 1 egg medium
Instructions
- Place all the ingredients apart from the egg, in a microwaveable bowl. Stir gently to mix together. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for a further 30 seconds.
- Add the egg then mix gently to make a cheesy dough.
- Place on a baking tray and form into a garlic bread shape. Cut slices into the low-carb garlic bread.
- Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, sprinkle with more cheese.
- Bake at 220C/425F for 15 minutes, or until golden brown.
Notes
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Erin says
Do you use part skim cheese or whole milk?
Libby www.ditchthecarbs.com says
Whole milk and full-fat cheese all the way here!
Liz says
This is the best thing since sliced bread. Making toast from it is fantastic – slathered in butter or avocado. I have missed my toast. Not anymore – delicious!!! Try it with a few chilli flakes in the mix as well.
Kristy says
Absolutely delicious and hits the spot!! I am not doing the keto diet, but wanted garlic bread without eating bread! This is 100x better than the garlic toast I was going to make! I had to combine various cheese to have enough but it worked just fine. Thank you for sharing your recipe!
Hsk says
Anyway I can modify to make it crispy?
Libby www.ditchthecarbs.com says
You could add some extra cheese on the outside as a topping … that would go lovely and crispy!
Jan says
Oh my heavens! I can’t thank you enough for posting this recipe! Absolutely delicious. I have celiac disease and get tired of paying $6 for a mediocre small load of bread. Besides, I like to do home cooking/baking rather than buying processed foods in the store. This was SO easy to make & tastes wonderful! I will make this over & over again. Bless you for sharing!
Alison says
This was so very easy and extremely yummy!!! Thank you for this recipe!!
Karla says
This garlic bread was excellent, just the taste and texture I’ve been missing. I made mine with coconut flour because, honestly, as much as I love almonds, I don’t like the smell of many almond flour recipes. My loaf didn’t cook up as nice looking as the photos above, but still tasted great. And reheated quite nicely the next day to eat with some Kerrygold butter. Thanks for the great recipe!
Sara says
This was honestly the easiest recipe I’ve ever done. It was so good!!!
Terry says
OK, I did find your videos on You Tube! I made this tonight. I had a little trouble making 10 slices, I got 9. I followed the recipe exactly. I used sheep’s milk mozzarella I found at Whole Foods that I then grated by hand. It was really good! This cheese did not really melt the way regular cow’s milk mozzarella melts, but it was so tasty. I found it needed salt. I also would dip into marinara sauce for the future. I also prefer weight measurements. I do have a suggestion for the conversion. You are converting metric weight to US volume. So from grams to cups. Wouldn’t it be easier to convert metric grams to US ounces? ( Actually the US uses the Avoirdupois weight system of pounds and ounces). And then you have tablespoons instead of grams. It is not so confusing for me, I know how to convert and also use Google. But, I can see how it might be confusing for some, especially inexperienced cooks. In any case, I will definitely make this again,and I thank you for posting this recipe with nutrition stats. You have made my life easier. I wish I had found you when my children were small, so I could have started them on this low carb way of eating.
Libby www.ditchthecarbs.com says
Thanks, Terry and I so glad you found my site via YouTube and loves the garlic bread. Great idea to serve it with marinara sauce! I understand there is always confusion regarding the baking ingredients and the measurements. I prefer to go by weight (as does most of the world) but I got so many complaints from my US readers that they refuse to weigh anything and cups is where it’s at! However, I try to choose the most convenient method for the US, depending on the ingredient. So for example, cream cheese I may refer to in ounces (no one wants to measure a cup of cream cheese) but cups when it is shredded/grated cheese. Butter is in sticks etc. Oh, how I wish I could use all 3 methods, but my head already spins all the conversions I have to make. Luckily we can both sit and just enjoy or garlic bread 😉
Kendra says
This my go to bread receipe!! I have a few questions. Can I make this dough in larger quantity and freezer and/or refrigerate until I’m ready to bake? How long does the bread last after baking when refrigerated?
Libby www.ditchthecarbs.com says
I never like to make a batter then freeze it unbaked because the raw egg in the frozen batter would concern me. Once baked, it keeps fresh for up to 3 days (there are no preservatives or additives -yay) but you can freeze it, sliced, in an airtight container. Simply remove 1 or 2 slices as you require them.
NORMA JEAN ADAMS says
i can’t figure out measure ments
of flour
and
cheese
1709 = ?
1.75= ?
that’s the cheese
0.75 = ?
85g = ?
that is almond flour
Cathy says
1.75 would equal 1 3/4 cup
.75 would equal 3/4 cup in US measurements.
170 grams and 85 grams are metric measurements.
Use the measurements you are used to….
Shirley says
Would like to sign up for your recipe
Libby www.ditchthecarbs.com says
Hi Shirley, at the bottom of every page there is a place where you may sign up to my free newsletter. Welcome aboard!
Heidi says
Loved this! I want to try pizza next time. One question though..I have recently learned that all pre shredded cheeses (at least here in UK) ar coated with some kind of flour to keep it from sticking together in the package. So shredded mozzarella here has approx 3 net carb pr.100 g..and fresh mozarella “ball” in brine, has approx 0.6 net carb pr 100g. So to save those grams, I wonder if i can shred those balls instead in my blender? Will it give similar result? Would like to ask before i end up shopping stuff i wont need.
Thank you for making my newly started keto-lifestyle easier with your recipes <3
Libby www.ditchthecarbs.com says
Great question! Yes, many pre-shredded kinds of cheese do have rice flour or potato starch to stop them from clumping together but check the labels. There are many that don’t. The one I have found has only 0.1% carbs so it is minimal.
Ida says
I can’t get out today and have very little mozzarella. Can I substitute cheddar or another hard cheese?
Libby www.ditchthecarbs.com says
Yes, it will give a different texture ut in a cheese emergency, it will work fine! 🙂
Rheann Burrus says
My family is new-ish to Keto. I have had a hard time finding good recipes to try. I just made this one tonight and immediately after eating came back here to leave a RAVING REVIEW! This recipe is exactly what we needed. Will be using it for pizza soon, I can see how it would be amazing. I missed this comfort, and am very happy to have had a legit spaghetti zoodles and Keto Garlic Bread meal! Delicious!
Sandra says
Just made this bread, it was delicious. We loved it. It was super easy.
Meggie says
Can I make his recipe usin flour instead of almond flour?
Libby www.ditchthecarbs.com says
No, sorry. Firstly it will no longer be low-carb if you use regular flour (read here why we are wheat free) and low-carb flours behave differently to regular wheat flours.
Joanne says
I kept the recipe but hadn”t ttied it yet, but my daughter did and
brought me over half of it, it was GREAT, but prefer Romano cheese
to the Parmesan as it is too salty.
BJ says
how many grams does a medium egg have? Can you use only egg whites from box?
Suzanne Cross says
Can you freeze this…it’s so delicious that I might just eat it all…..
Libby www.ditchthecarbs.com says
Yes, it can be frozen. Best to pop it into an airtight container and slice before freezing so you can pull out 1 or 2 slices at a time. To defrost, simply leave the slices at room temperature, or put them in a warm oven for warm garlic bread (my favourite).
Paula says
I love this cheesy garlic bread. It’s difficult to find a great non eggy bread when doing Keto. Thanks for sharing
Marina Kovtunenko says
Love love love the recipe came out amazing and easy to do , I m so happy you put this recipe up love it!
Terri says
This was a delicious keto/gluten free alternative to garlic bread. I also tried using white cheddar and it went very well with my keto lasagna pared with a red wine.
Alina says
I look forward to making this recipe!
Why do you use microwave? What about just mixing all the ingredients and putting them in the oven and skipping the microwave? Maybe I could add another 5 minutes if necessary?
Thank you.
Libby www.ditchthecarbs.com says
The choice to use a microwave is completely up to you, it is such a time-saving device.
Braxton says
Thank you for this recipe! I followed it exactly and it could honestly pass as regular bread. I was skeptical about the almond flour as the last bread I made used it and tasted like a mouthful of almond chalk, but this was absolutely wonderful and went well with my chicken cacciatore. I’m definitely making this again as I’m only on week one of my keto journey and this definitely satisfies the break cravings I’ve been having.
I wouldn’t change a thing.
Erica W says
This was sooooo good! My husband and I loved it! Can’t wait to try it as a pizza crust!
Micki De La Loza says
The recipe nutritional information is based on a 10 piece loaf; your picture shows a 7 piece loaf. Why
Tim says
Fantastic!!! Definitely need parchment paper though!!!
Candice says
This was delicious! The best keto garlic bread recipe I’ve ever made! Definitely a keeper!
Jan says
When using the converter from metric to US measurement, I come up with different answers than the converter. 1/4 cup of shredded mozzarella cheese (according to package) weighs 30g. Using that information, 1.75 cups weighs 210g. When I divide 170g by 30g I come up with 5.67, a little less than 1.5 cups US. So, I measure ingredients in grams on my kitchen scale.
Libby www.ditchthecarbs.com says
Jan this is exactly why I never cook by cups. It is so so so inaccurate. Depending on how heavily or loosely you pack a cup will have a huge impact on its weight. I only put the conversions in my recipes for those readers who prefer to cook by weight.
Steph says
I wish all recipes were by weight, it makes life so much easier.
Dea Celeste says
will this work without a microwave?
Libby www.ditchthecarbs.com says
Yes, you simply melt the cheese in a pan on the stovetop gently, ensuring it doesn’t burn.
Marie says
Made this tonight ! Didn’t look like yours but tasted great !
I used garlic powder instead of minced garlic , and I added small amount of diced red onion.
Scrumptious! Actually ate the whole thing 🤦🏻♀️
Maha says
This was delicious! I’ve made it twice. Once as described in the recipe then another time I used it to make pigs in a blanket. Delicious!
Brett says
Absolutely terrible. Followed recipe to the letter, but it never rose and remained a mealy mush on the inside.
Karen says
I made this last night it was crispy and amazing. Did you maybe forget the egg.
Micah Rivera says
Thank you!! Oh my gosh this is the closest thing I’ve had to bread since I started and Keto and it actually tasted GOOD! Thanks for sharing we’ll be making this again
Barbara says
In one word Amazing!! Thank you for this Recipe!!
Kylie says
Is there a way to make this with lactose free cheese?
Libby www.ditchthecarbs.com says
I’m afraid not. This recipe is too heavily cheese based to convert the recipe easily. Using a dairy-free cheese would have to be developed completely differently. I’ll try to see if I can find some dairy-free cheese here so I could develop a recipe like the one you are after. I get quite a few requests – so stay tuned!
Carroll Hoagland says
SORRY NO, this is NOT Foods – it lacks Nutrients – Fresh Cheese, no bacterial nutrients – not Fermented and Pre-shredded – Junk Food (contains anti-clumping compounds which are Saccharides) and has NO K1, K2 and other bacterial nutrition … this is part of the “Industrial Diet” – Thinking … add butter but never cook anything over 250 F … even butter can form Trans Fates after all is is only 25% Sat Fat …
Thomas Haley says
I suppose being Keto you eat meat then? Remember animals are mass produced pumped full of steroids and antibiotics which are so readily passed down the food chain as is Milk, Cream & Cheese, so if you’re really going to point out nutritional information regarding a recipe alternative to Bread, then practice what you preach and convert to veganism, which I do not subscribe too, I am quite happy with this recipe as Its purely decadent indulgence and within the Keto diet regime, also why don’t you set up a webpage of recipes you can prove have no additives or animal derivatives or that have been tainted by chemical compounds anywhere along the food chain, not so easy is it, unless you subscribe to a raw, organic Vegan Keto diet, in which the question is! Why are you even looking at this recipe in the first place? I think it’s a great, indulgent recipe, perfect for keto dieters, if you don’t like the ingredients ensure you buy different ones that you can trace along the food chain to find out the exact ingredients, how it was made, with the exact ingredients & where, instead of criticising.
James A Tebbutt says
If you want a more bread like taste, substitute 30g of flour for psyllium husk and flaxseed meal. I also add 1 tblsp of bakers yeast to the mix, not to help it rise, but to give it that yeasty flavour. I prefer the coconut flour as I have an almond allergy so I substitute 15g of coconut flour for 45g of psyllium and flax. It works out so well!
Karen says
So if I have this right – I would use 55 grams of almond flour, 15 grams of Psyllium husk, 15 grams of flaxseed meal & 1 Tblsp of Nutritional yeast?
Jessi says
Why did you measure using grams? I’ve never had to do that before and I don’t have a way to measure in grams. Any idea how many cups of cheese you need & almond flour.
Libby www.ditchthecarbs.com says
There are large red buttons below every recipe, you can choose whether to measure by cups or weight. I do all the calculating for you 🙂
Lisa Gruver says
Thank you so much for posting this it was awesome!! And to the person that said this not real food? Really in this country where all we eat is crap?? This is something that is not processed and uses REAL FOOD to make it. She must not understand this diet, please watch the Magic Pill. We are so used to believing everything the media and so called “nutritionist” tell us, we cannot even think for ourselves anymore. If all she eats are whole foods, than more power to you, but growing up in this country it is hard to stay away from other things. This is a great substitute for those processed foods we used to eat!
Roy says
There is a Us conversation button umder the recipe ingredients
Anna says
Czy ta mozarella to jest taka twarda jak na pizzę czy taka biała z wody jak di Buffalo?
Libby www.ditchthecarbs.com says
From Google translate “Is this hard mozzarella for a pizza or the white with water from the Buffalo?” I use the hard mozzarella that is pre-shredded/grated. Check it doesn’t contain any wheat or flours. Some pre-shredded cheeses have these to stop the cheese clumping together. Find one with no wheat or flour.
Annelize says
I tried this recipe now a couple of times, but my bread comes out very flat every time …. and looks raw when it is cut? I followed the recipe to the letter. Any idea why this could be?
Estelle says
Omg tried this today and my husband doesnt want me to make anything else but it,loved it.
Libby www.ditchthecarbs.com says
YA-HA!!!!!
Christina says
Hi how many net carbs are in this recipe?
Libby www.ditchthecarbs.com says
The nutrition panel shows carbs per slice and it makes 10 slices. So if we 10x nutrition values, the entire loaf would equate to be 24g total carbs 9g fibre = 15g net carbs.
Rowan says
Curious, so I’ve made this recipe a few times now, and I’m not liking the dough with almond flour, and am going to try it with coconut flour, will but why do you use so much less coconut flour versus almond? also does it ever have a texture that’s similar if not identical to regular garlic bread? I may be hoping a bit too much though.
Libby www.ditchthecarbs.com says
Coconut flour works completely different to any other flour. You might want to read this article “Coconut Flour vs Almond Flour” which explains why they can never be substituted easily for one another. I love baking with coconut flour, it requires a very small quantity so is cheaper, healthier and a lovely texture.
Angie says
I have made this only with coconut flour because I loathe the texture and taste of almond flour. This garlic bread recipe is the closest I’ve ever come to a true garlic bread. Almost reminds me of Papa John’s cheesesticks – dip them in melted garlic butter and it’s heaven!
Erin says
Coconut flour is very dense as compared to almond flour. I do a combination of equal parts coconut to almond flour. You can also use Flax meal to replace almond flour and mix that with coconut flour. What happens when you use too much coconut flour is the bread becomes very dry and course.
Kelsey says
How long will this recipe stay fresh & how do I store it if I don’t eat it immediately?
Libby www.ditchthecarbs.com says
You can keep it in an airtight container in the fridge (because it has a high cheese content) for up to 3 days, however ours never stays around for that long 😉
Laura says
The video shows using the dough to make bagels. What is the carb count for bagels?
Libby www.ditchthecarbs.com says
I have made an entire post on the bagels now so you can see exactly how I make them and the nutrition of them. They are soooo popular.
Gurl169 says
If i were to not want it gluten free and wanted to use regular white flour-will it be like in the same quantities or do i have to make any alterations to the recipe?
Libby www.ditchthecarbs.com says
I’m afraid you can’t swap wheat flour for any of these low-carb ingredients. Wheat flour acts in a completely different way. If you use regular wheat flour, this keto garlic bread will no longer be keto or even low-carb. We are only gluten free by default because we avoid all grains. This article may help you understand.
Vicky says
I made this bread tonight with some veggie soup. So yummy!!!
I used Coconut flour and it actually came out very nice.
Thank u.
Sonia Mehrotra says
Hi…do the macros include the butter and cheese topping? Thanks.
Kerry says
If using almond flour instead of fat head dough do you need xhanthan gum? Not sure what’s in fathead dough
Libby www.ditchthecarbs.com says
Nope. Just swap the almond flour for coconut flour as per recipe notes – easy as!
Gayle says
Thank you, thank you, thank you. While my garlic bread didn’t look as good as yours, the taste and texture was amazing. It was like eating foccacia. I have tried other almond flour breads and I didn’t like them as they had a wet texture that was horrible. Yours is so lovely. I am so happy to have found your site and thank you for making this recipe available for others.
Libby www.ditchthecarbs.com says
Awesome Gayle! This is one of my favourites.
Irina Vartan says
Hello there, and thank you very much for the recipe – it turned out well and tastes very good! But I am wondering about one thing – the amount of cheese relative to the almond flour in the video appears to be much less than what I had – I measured exactly the amounts in grams (170 gr) given in the recipe, and I had way more cheese than in the video. ??
It still turned out ok, but I am wondering with less cheese if it would have more “bready” texture?
Thank you
Pearl says
This looks great can you substitute almond flour for coconut flour ( tree nut allergy )?
Libby www.ditchthecarbs.com says
YES!! It’s in the recipe notes exactly how to substitute coconut flour for almond flour. And you can do this with all my Fat Head recipes. YAY.
Marsha Dombroski says
I want to make this tonight, but only have reduced fat cream cheese, will it turn out?
anne mclennan says
Hi just wondering can you use cheddar cheese instead of the mozzarella?
Marcia says
Can’t wait to try this. Thanks so much. Question: Can leftovers be reheated? Or even frozen?
Libby www.ditchthecarbs.com says
Yes this is a great recipe to be frozen and yes it is amazing when reheated.
Skye says
Uh oh… the video doesn’t mention baking powder at all… my garlic bread is in the oven now. With out baking powder 🙁
Joy says
How did it turn out???
Luci says
Thank you for this recipe! Our family thought it was decent considering it’s keto. But I have 4 kids who love sandwiches and are still adjusting to keto. 😉 it has a focaccia bread texture to it. My kids would have inhaled all of it had I had some kind of marinara sauce to go with it. This was my first attempt at any type of keto bread and I was SO thankful at the ease and outcome of this. It’s the closest thing I’ve had to bread since… bread! Lol
Thanks again; I’m super excited to try many of your other recipes!
Libby www.ditchthecarbs.com says
I love this kind of feedback the best – kids devouring my recipes and food that is keto or low-carb. Awesome!!!!
Sheila Thompson says
What is that in cups? When I googled I get different things for grams to cups?
Sheila Thompson says
Lol I feel dumb nevermind thank you SO much for this recipe
Libby www.ditchthecarbs.com says
All my recipes now have conversion buttons. Click the big red buttons below each recipe and you can switch between grams and cups 🙂
Janet says
The cheesy keto garlic bread is saying only 1 5 g net carbs but in nutrition chart its saying 24 g! What is the right one?
Libby www.ditchthecarbs.com says
The recipe notes show that is the carb content for the entire recipe. I also state I cut my garlic bread into 10 slices, however many other people may wish to have smaller or larger slices so I give the nutrition values of the entire loaf (as I know I will get this questions).
Nagendra says
Hi this recipe looks delicious to eat. When see this I early wait for making recipe like you. Thank you so much for sharing a recipe like this
Ray says
Love your site! I really want to make this but I do not have a microwave.. any tips on making this on the stovetop please ? Thanks so much
Libby www.ditchthecarbs.com says
Easy peasy. Just pop the cheese, cream cheese and almond flour in a saucepan and heat gently on the stove. Stir all the time so it doesn’t burn. Remove from the heat and add the egg once the pan has cooled. You don’t want to risk cooking the egg in the hot pan.
Issy says
Don’t have a microwave and just did it. Put the cheeses together in a Pyrex bowl for 2 minutes in my hot oven and mixed and again 2 minutes and as perfect. I added the other ingredients after
Wendy says
Can you make the dough ahead of time and freeze it?
Libby www.ditchthecarbs.com says
No I’m afraid the uncooked egg and the melted cheese don’t take kindly to freezing.
Kim says
Hi! Could I make the dough & keep it cold & make it about 1-1/2 hours later?
Libby www.ditchthecarbs.com says
Yes that would be fine. I just advise not to freeze the dough when it is uncooked as the heated raw egg doesn’t take too kindly to being frozen uncooked.
Darcy says
The picture of this bread is beautiful. I really hope to make this soon. I may never, due to disabling fatigue but boy do I want to. Pinning and Tweeting this.
Alyson says
This actually reminds me of a recipe where we would take half-baked bread, slice it most of the way through, then put slices of cheese and either ham or turkey. Then you finish baking it. It was amazing, better than the usual hot ham & cheese sandwiches.
I am going to try it with this recipe. Placing either pepperoni or ham and baking… Thanks, I needed a change!