Crispy edges. Melty middle. Done in under 30 minutes.
Why You’ll Fall in Love
This is the kind of cheese bread that never makes it to the dinner table.
Because people start tearing off slices the second it comes out of the oven.
Crispy crust.
Golden, bubbly cheese.
A soft, pillowy dough base.
A sprinkle of garlic, herbs, or pepper if you’re feeling fancy.
It’s the kind of bread that gets eaten standing over the baking tray.
Why This Cheese Bread Works
✅ No yeast = no waiting to rise
✅ Only 3 base ingredients for the dough
✅ Customizable with ANY cheese or herbs
✅ Perfect for pizza night, side dishes, or just cheese cravings
✅ Can be made high-protein with easy swaps
Ingredients (Yields 12 Squares)
For the Bread Base
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tbsp |
| Salt | ½ tsp |
| Milk (any kind) | ~¾ cup |
| Olive oil or butter | 2 tbsp |
For the Topping
| Ingredient | Amount |
|---|---|
| Shredded mozzarella | 1½ – 2 cups |
| Parmesan (optional) | ¼ cup |
| Garlic powder | ½ tsp |
| Dried oregano/basil | ½ tsp |
| Black pepper | To taste |
| Optional: red chili flakes, fresh parsley, or hot honey for drizzle |
Step-by-Step Instructions
1️⃣ Preheat Oven & Prep Pan
- Preheat oven to 400°F (200°C)
- Line a 9×13 inch baking sheet or pan with parchment
- Lightly oil or butter the surface
2️⃣ Make the Quick Dough
In a bowl:
- Mix flour, baking powder, and salt.
- Add milk and oil/butter, stirring until a soft, shaggy dough forms.
- Knead lightly on floured surface for 2–3 minutes.
No yeast, no rest needed — this is instant cheese bread magic.
3️⃣ Press & Shape
- Press the dough evenly into the baking sheet (about ½-inch thick).
- Use your fingers to dimple the top.
- Brush lightly with oil or melted butter.
4️⃣ Load With Cheese & Seasoning
- Sprinkle cheese all over (don’t hold back).
- Add garlic powder, herbs, pepper, and optional flakes or extra cheese.
ant that Instagram pull shot? Use a blend of mozzarella + provolone or fontina.
5️⃣ Bake & Melt
- Bake for 15–20 minutes until cheese is bubbly and golden brown.
- Broil for last 1–2 minutes for extra crisp top.
Watch closely to avoid burning the cheese!
6️⃣ Slice & Serve
- Let cool 3–5 minutes.
- Slice into squares, rectangles, or pull-apart chunks.
- Serve hot!
Storage & Reheat
| Storage Method | Duration | Reheat Tip |
|---|---|---|
| Fridge | 3–4 days | Reheat in oven at 350°F for 5–7 mins |
| Freezer | 1–2 months | Wrap in foil, toast directly from frozen |
Variations & Add-Ins
| Mood | Add This |
|---|---|
| Spicy | Jalapeños, chili flakes, or hot honey drizzle |
| Herby | Chopped rosemary or Italian seasoning |
| Savory | Crumbled cooked sausage or bacon bits |
| Cheesy boost | Add cheddar, gouda, or fontina |
| Protein-rich | Use Greek yogurt + protein powder base (see below) |
High-Protein Version
Swap:
- ½ cup flour for unflavored whey isolate
- Use ½ cup Greek yogurt + ¼ cup milk instead of all milk
- Add 1 egg white to dough for better structure
- Use reduced-fat mozzarella or part-skim to balance fat
Macros (approx. per square):
~140 cal | 10g protein | 3g carbs | 8g fat
Serving Ideas
- Dipped in marinara or ranch
- With tomato soup
- As a pizza base (top with pepperoni or olives)
- Alongside pasta or grilled chicken
- Turned into sliders or mini sandwiches
- Topped with a fried egg (yes, do it)