Domino’s-Style Stuffed Cheesy Bread with Garlic Butter

Why You’ll Love This Recipe

• Classic Domino’s vibe: buttery, garlicky crust with a melty mozzarella–cheddar core.
• Simple pantry ingredients and one sheet pan make this weeknight-friendly.
• Crackly top, soft interior, and real pizzeria aroma from that hot bake.
• Perfect for sharing with marinara on game day or as a cozy side to salad or soup.

Grocery List

• Produce: Garlic (2 cloves), optional parsley (fresh for garnish)
• Dairy: Low-moisture mozzarella, sharp cheddar, Parmesan, unsalted butter
• Pantry: Pizza dough (1 lb), olive oil, dried parsley, dried oregano, cornmeal or semolina, kosher salt, red pepper flakes (optional), marinara

Full Ingredients

Dough

• 1 lb (450 g) pizza dough, room temperature
• All-purpose flour, for dusting
• 1 tbsp fine cornmeal or semolina, for the pan

Cheese Filling

• 1.5 cups (6 oz/170 g) shredded low-moisture mozzarella
• 3/4 cup (3 oz/85 g) shredded sharp cheddar

Garlic-Butter

• 3 tbsp (42 g) unsalted butter, melted
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 garlic cloves, very finely minced (or 1 tsp garlic powder)
• 1/4 tsp kosher salt

Finish & Garnish

• 2 tbsp (10–12 g) finely grated Parmesan
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• Pinch red pepper flakes (optional)

Optional Dipping Sauce

• 1 cup (240 ml) marinara or pizza sauce, warmed

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Place a rack in the center of your oven and preheat to 450°F (232°C). Line a rimmed sheet pan with parchment paper and sprinkle the paper with 1 tablespoon of fine cornmeal or semolina to help crisp the bottom and prevent sticking.

Step 2: Make the garlic-butter

In a small bowl, combine the melted butter, olive oil, minced garlic, and kosher salt. Set aside. If using garlic powder instead of fresh garlic, stir it in now; it will bloom in the warm fat.

Step 3: Roll the dough

Lightly flour your work surface. Pat the dough into a rectangle, then roll it to about 10×14 inches (25×36 cm). If the dough springs back, let it rest for 3–5 minutes and continue rolling. Transfer the dough to the prepared pan.

Step 4: Baton the cheese

In a bowl, toss the mozzarella and cheddar together. Visualize the dough in thirds lengthwise. Arrange the cheese in two long “batons” running down the rectangle, each about 1.5 inches (4 cm) wide and 1 inch (2.5 cm) from each long edge. Leave a 1-inch border at the short ends. Lightly press the cheese into compact rows so it stays put.

Step 5: Fold, seal, and score

Brush a thin film of garlic-butter on any exposed dough between and around the cheese (avoid saturating the seam areas). Fold each long side up and over the cheese toward the center so the edges meet and overlap slightly. Pinch the seam firmly along the length, then pinch and tuck the short ends to keep the cheese enclosed. Carefully flip the loaf seam-side down. Brush the top with more garlic-butter. With a sharp knife, score 8 diagonal slashes across the top, cutting about 1/2 inch (1.25 cm) deep to create the classic segments.

Step 6: Season and bake

Sprinkle the top evenly with Parmesan, dried parsley, oregano, and a pinch of red pepper flakes if you like a little heat. Bake for 16 minutes, rotating the pan halfway through, until the crust is deep golden, the slashes show bubbling cheese, and the bottom is crisp.

Step 7: Finish and serve

Cool on the pan for 3 minutes so the molten cheese settles. Brush with any remaining garlic-butter, dust with a touch more Parmesan if desired, then slice along the score marks into 8 breadsticks. Serve hot with warm marinara.

Pro Tips

• Use low-moisture mozzarella for a stretchy melt without excess moisture. If your cheese is very soft, chill it 10 minutes before stuffing.
• Seal the seam and ends well to keep the cheese contained; a light pinch and fold does the trick.
• For an extra-crisp bottom, preheat the sheet pan in the oven for 10 minutes, then slide the parchment-and-dough onto the hot pan.
• Do not overfill; the 2.25 cups cheese here gives a generous pull without blowouts.
• Let it rest a few minutes before slicing; this prevents cheese from flooding out and keeps the pieces neat.

Variations

• Jalapeño Cheddar: Add 2 tbsp finely chopped pickled jalapeños to the cheese mix and finish with extra cheddar on top.
• Bacon Ranch: Fold 1/3 cup finely chopped cooked bacon into the cheese and serve with ranch dressing for dipping.
• Herb Lovers: Add 1 tsp Italian seasoning to the Parmesan topping and finish with fresh parsley after baking.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 375°F (190°C) for 8–10 minutes on a sheet pan, or air-fry at 350°F (177°C) for 4–6 minutes. Freeze baked sticks, tightly wrapped, for up to 2 months; reheat from frozen at 375°F for 12–14 minutes. To make ahead, shape the loaf and refrigerate, covered, for up to 8 hours; bake directly from cold, adding 1–2 extra minutes.

Nutrition (per serving)

Approximately 315 calories; 13 g protein; 28 g carbohydrates; 17 g fat; 620 mg sodium. Based on 8 sticks per batch; optional marinara not included. Values are estimates.