Fettucini Alfredo-Stuffed Garlic Bread
Soft and homemade garlic bread stuffed with fettuccine Alfredo.
Ingredients
Dough
- 1 cup whole milk
- 2 tspn sugar
- 1 tbsp active dry yeast
- 2 1/2 cups flour
- 4 tbsp unsalted butter
- 1 large egg yolk
- 2 tspn kosher salt
- 2 tspn garlic powder
- 1/4 cup dried parsley
- 1 tbsp olive oil
- nonstick cooking spray
- 1 large egg beaten
Filling
- 3 tbsp unsalted butter
- 5 garlic cloves minced
- 2 tbsp flour
- 3 cups milk
- 8 oz cream cheese softened
- 1 1/4 cups shredded mozzarella cheese
- 3/4 cup Parmesan cheese
- 2 tspn kosher salt
- 2 tspn black pepper
- 1 tbsp lemon juice
- 1 cup fettuccine cooked
Instructions
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Dough: Use a liquid measuring cup and heat milk until lukewarm. Whisk in 1 teaspoon of sugar, then sprinkle in yeast. Let sit until foamy.
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Add flour, butter, remaining teaspoon of sugar, egg yolk, salt, garlic powder, and parsley. Stir with a rubber spatula until the dough comes together.
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Place dough onto a lightly floured surface and knead until the dough is smooth, elastic, and not sticky.
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Grease a large bowl with olive oil and place the dough in in it. Cover the bowl with a slightly damp towel and let rise for 2 hours.
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Filling: Melt butter in a skillet over medium heat. Add garlic and sauté until very fragrant. Whisk in flour and cook for about 1 minute. Pour in 2 cups of milk and cook, whisking constantly, until thickened.
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Reduce heat to medium-low and stir in cream cheese, mozzarella, Parmesan, salt, pepper, and remaining milk. Cook about 3 minutes, whisking constantly. Remove pan from heat and stir in lemon juice. Reserve 2½ cups of Alfredo sauce, then toss cooked fettuccine in remaining sauce until coated well. Let cool until ready to use.
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Preheat you oven to 350°F. Grease a loaf pan with nonstick spray.
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Gently press down dough to deflate, then place on a lightly floured surface. Roll dough out into a large rectangle.
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Spread about ½ cup of reserved Alfredo sauce over dough, then top with sauced fettuccine, laying noodles lengthwise.
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Roll dough into a log and pinch the seam to seal. Trim 1 inch off the ends. Twist dough around itself to create a braid-like log. Tuck ends together so seams are down and place on the prepared loaf pan.
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Cover dough with a kitchen towel and let rise for another 20–30 minutes. Uncover dough and brush with beaten egg.
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Bake dough for 30 minutes, then cover with foil. Bake for another 20 minutes, or until golden brown. Remove from oven and let cool for 10 minutes in pan.
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Slice the bread and serve with warmed reserved Alfredo sauce alongside.