Copycat Domino’s Stuffed Cheesy Bread Recipe

Introduction

This copycat version of Domino’s Stuffed Cheesy Bread is loaded with gooey mozzarella, sharp cheddar, and flavorful Pecorino Romano. It’s easy to make at home and perfect for sharing as an appetizer or snack with your favorite marinara sauce for dipping.

Ingredients

• 20 oz. store-bought or homemade pizza dough
• 4 oz. sharp cheddar, shredded (about 1 cup)
• 12 oz. shredded low-moisture mozzarella (about 3 cups), divided
• 1/2 oz. Pecorino Romano, finely grated (about 4 Tbsp.), divided, plus more for serving
• 2 tbsp. finely chopped fresh parsley, divided
• 2 tsp. garlic powder, divided
• Fine cornmeal, for dusting
• 1/4 cup vegetable oil
• Kosher salt
• Freshly ground black pepper
• Store-bought or homemade marinara, for dipping

Instructions

1. Step 1: Let the dough sit in a warm place until it reaches room temperature, about 30 minutes.
2. Step 2: Arrange a rack in the center of the oven and preheat to 450°F (230°C). In a medium bowl, combine sharp cheddar, 1 cup of mozzarella, 2 tablespoons of Pecorino Romano, half of the parsley, and 1 teaspoon of garlic powder.
3. Step 3: Lightly dust a work surface with fine cornmeal. Cut the dough in half. Stretch each half into a 9-inch square, adding more cornmeal as needed to prevent sticking.
4. Step 4: Transfer one piece of dough to one side of a parchment-lined baking sheet. Sprinkle 1 cup of mozzarella over half of the dough, leaving a small border. Fold the dough over the cheese and press the edges to seal. Slice the dough crosswise into 8 pieces. Top these with half of the cheddar mixture. Repeat the process with the remaining dough and cheese mixture.
5. Step 5: Bake the cheesy bread in the preheated oven until the edges are golden brown and the cheese is melted, about 10 to 15 minutes.
6. Step 6: While baking, whisk together the vegetable oil, 1/2 teaspoon kosher salt, a few grinds of black pepper, 2 tablespoons Pecorino Romano, and the remaining 1 teaspoon garlic powder in a medium bowl.
7. Step 7: Once baked, brush the cheesy bread with some of the seasoned oil. Sprinkle with the remaining parsley and more Pecorino Romano, then brush again with the remaining oil. Let cool slightly before cutting or pulling apart the bread. Serve warm with marinara sauce for dipping.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the cheese mixture for a mild kick.
• Use fresh garlic instead of garlic powder for a more robust garlic taste.
• Try substituting Pecorino Romano with Parmesan if desired.
• If you prefer, add cooked pepperoni or chopped olives inside the cheese filling for a twist.

Storage

Store leftover cheesy bread in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 8–10 minutes until heated through and the cheese is melty again. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the cheesy bread assembly and keep it covered in the refrigerator for a few hours before baking. Just bake it fresh when ready to serve for the best texture.

What type of dough works best for this recipe?

A basic pizza dough, either store-bought or homemade, works well. Look for dough that is soft and elastic so it stretches easily without tearing.

Copycat Domino’s Stuffed Cheesy Bread Recipe

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5 from 117 reviews

This Copycat Domino’s Stuffed Cheesy Bread recipe recreates the iconic cheesy breadsticks loved by many. Made with a soft pizza dough base, it’s stuffed generously with sharp cheddar, low-moisture mozzarella, and Pecorino Romano cheeses, then baked to golden perfection. The bread is finished with a flavorful garlic and herb oil brushing and served alongside marinara sauce for dipping – perfect for game days or cozy nights in.

• Author: Lena
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 16 pieces 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 20 oz. store-bought or homemade pizza dough
• Fine cornmeal, for dusting

Cheese Filling

• 4 oz. sharp cheddar, shredded (about 1 cup)
• 12 oz. shredded low-moisture mozzarella (about 3 cups), divided
• 1/2 oz. Pecorino Romano, finely grated (about 4 Tbsp.), divided, plus more for serving

Herbs and Seasoning

• 2 tbsp. finely chopped fresh parsley, divided
• 2 tsp. garlic powder, divided
• Kosher salt
• Freshly ground black pepper

Finishing Oil

• 1/4 cup vegetable oil

Serving

• Store-bought or homemade marinara, for dipping

Instructions

1. Prepare the dough: Let the pizza dough sit in a warm place until it reaches room temperature, about 30 minutes. This helps the dough become more pliable and easier to stretch.
2. Preheat oven and prepare cheese mixture: Position a rack in the center of the oven and preheat to 450°F (232°C). In a medium bowl, combine the sharp cheddar, 1 cup of mozzarella, 2 tablespoons of Pecorino Romano, half of the chopped parsley, and 1 teaspoon of garlic powder. Mix thoroughly and set aside.
3. Shape the dough: Lightly dust your work surface with cornmeal to prevent sticking. Cut the dough in half. Stretch each half into a 9-inch square, using additional cornmeal as needed to keep it from sticking.
4. Assemble the cheesy bread: Transfer one piece of dough onto a parchment-lined baking sheet. Sprinkle 1 cup of mozzarella on one half of the dough, leaving a small border around the edges. Fold the dough over the cheese and press firmly along the edges to seal. Slice the folded dough crosswise into eight pieces and top each piece with the prepared cheddar mixture. Repeat the same process with the remaining piece of dough and cheese mixture.
5. Bake the bread: Place the assembled cheesy bread in the preheated oven and bake for 10 to 15 minutes, or until the edges are nicely browned and the cheese has melted completely.
6. Make the seasoned oil: While the bread bakes, whisk together the vegetable oil, 1/2 teaspoon kosher salt, a few grinds of freshly ground black pepper, the remaining 2 tablespoons of Pecorino Romano, and 1 teaspoon of garlic powder in a medium bowl.
7. Finish the bread: Once baked, brush the cheesy bread generously with some of the seasoned oil. Sprinkle the remaining parsley and additional Pecorino Romano over the top. Brush again with the remaining oil for an extra flavorful finish. Let the bread cool slightly, then cut or pull apart the pieces.
8. Serve: Arrange the cheesy bread on a serving plate and serve warm with marinara sauce on the side for dipping.

Notes

• Using low-moisture mozzarella helps prevent excess moisture and sogginess in the bread.
• Allowing the dough to come to room temperature is important for easy stretching and even baking.
• Feel free to add extra herbs like oregano or basil for additional flavor.
• For a crispier crust, you can place a baking stone in the oven while preheating and bake the bread on it.
• Store leftover cheesy bread in an airtight container and reheat in the oven for best texture.

Keywords: stuffed cheesy bread, copycat Domino’s, cheesy breadsticks, baked appetizer, pizza dough recipe