Stuffed Italian Bread
1 Italian loaf, about 12” long
1 stick butter, melted
1/8 c. olive oil
2-3 cloves garlic, grated
1 T. Dijon mustard
1 T. poppy seeds
3 T. chopped parsley
12 oz. grated cheese (any Cheddar, Monterey Jack, Colby type combo is good)
Preheat oven to 350°. Mix the melted butter, olive oil, garlic, mustard, poppy seeds, and parsley in a bowl.
Cut the bread into cubes with X-slices without cutting all the way to the bottom of the bread.
Pour the butter-garlic mixture carefully into those x-cracks using a small spoon and ladle it over the top of the bread. Fill those cracks with cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake 15-20 minutes. Remove from the oven and unwrap. Bake another 10 minutes until the cheese is melted and gooey.