Healthy Recipes for Every Lifestyle

Puff Pastry Cheesy Garlic Bread

Puff Pastry Cheesy Garlic Bread is so EASY, ready in 25 minutes, extra cheesy, buttery, and simply irresistible! Tender flaky puff pastry layers are the perfect base for a garlic butter mixture that’s topped with mozzarella and Parmesan cheese and baked to golden perfection! Whether you make this as an appetizer for game days, holiday entertaining, or a quick weeknight dinner side dish, everyone LOVES this easy garlic bread!

A hand holds a rectangular slice of cheesy garlic bread over a wooden surface, with more slices and bowls of food visible in the background.

Easy Puff Pastry Cheesy Garlic Bread Recipe

I know many people think of puff pastry as mostly for desserts and sweets but it’s such a versatile dough! You can create puff pastry savory recipes like Puff Pastry Pizza and Baked Brie in Puff Pastry.
I was feeling like scrumptious, cheesy, buttery garlic bread and that’s what I made.
The flaky layers of the puff pastry dough are the perfect texture for this garlic bread base. It’s like if a croissant met garlic cheese bread and had a baby. This easy puff pastry recipe with simple ingredients is the result!
Whether you want to serve this as an appetizer or snack for tailgating parties or game days, or maybe you need something to whip up for holiday entertaining, or just a quick side dish for busy weeknights, everyone adores this recipe!

Cheesy garlic bread on a wooden board, with a bowl of grated cheese and a bowl of pasta topped with tomato sauce in the background.

A close-up of sliced cheesy garlic bread on a wooden surface, with a small bowl of shredded cheese in the corner.

Ingredients in Puff Pastry Garlic Bread with Cheese

Puff pastry is the star of the show. In US grocery stores, look for it in the freezer case by frozen pie crusts. The Pepperidge Farm brand is what I use although seasonally before the holidays Trader Joe’s carries it or Whole Foods (Amazon). For this recipe, there really aren’t any substitutions.
Salted butter (or unsalted butter if you prefer), minced garlic (or garlic powder), fresh parsley, salt, and pepper.
Mozzarella and Parmesan cheeses give the perfect blend of stretchy, melty, gooey with bolder, savory flavor.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

A flat lay of garlic cloves, parsley flakes, butter, salt, pepper, grated cheese, shredded cheese, and a sheet of puff pastry on a white surface.

Rectangular slices of cheesy garlic bread are arranged on a wooden board with a small bowl of grated cheese in the center. Some parsley is visible in the corner.

Puff PastryTips

Puff pastry in the US is sold frozen similar to frozen pie crusts. It’s best to thaw it overnight in the fridge. Although if you’re short on time, you can thaw it at room temperature.
Don’t overwork it or handle it too much, don’t let it get too warm (or it won’t puff up as well when it hits the hot oven), and make sure it’s not expired (also won’t puff as well).
For this recipe, there really aren’t any substitutions. You could try another type of prepared dough like Pillsbury Grands Biscuit Dough or Crescent Roll Dough (you’d unroll it and then pinch it together at the seams) or Dough Sheets but I haven’t experimented with them.
Can’t find puff pastry in your area but want to make cheesy garlic bread? No problem! Below the recipe card I have a variety of other recipe options!

A hand holds a rectangular slice of cheesy, herb-topped puff pastry with a golden, flaky crust. Other food dishes appear blurred in the background.

A wooden board with sliced cheesy garlic bread next to a bowl of spaghetti topped with tomato sauce.

How To Make Cheesy Garlic Bread Using Puff Pastry

Thaw your puff pastry properly, preheat your oven to 400F, and line a baking sheet with parchment paper.
Carefully unroll or unwrap one sheet of puff pastry so it’s flat, set it on a cutting board, and cut it in half with a paring knife.
To each half, using your paring knife, score the perimeter of both halves of dough about 1/2-inch from the outside margin. Tip: Score in this case is just a fancy word that means slicing the dough, about halfway to three-quarters of the way down. The knife mark will cause the outside margin to puff up in the oven AND keep the cheesy contents in the center.
Mix butter, garlic, parsley, salt, pepper and spread it over the center of each dough half before evenly topping with cheese.
Bake for about 15-18 minutes or until puffed and lightly golden brown and serve! If you want a sauce for dipping, this marinara sauce is great.

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

A hand holds a rectangular slice of puff pastry cheesy garlic bread, with melted cheese and herbs visible; more slices are on a cutting board.

A rectangular puff pastry garlic bread topped with melted cheese, shown whole and sliced on a wooden board, next to grated cheese and herbs. Text reads "Puff Pastry Cheesy Garlic Bread.

what to serve with garlic cheese bread

Rectangular slices of puff pastry garlic bread topped with melted cheese and herbs, shown on a wooden board and being held up by hand.

Rectangular puff pastry garlic bread topped with melted cheese and herbs on a wooden board, accompanied by grated cheese and a bowl of pasta with tomato sauce in the background.

Thaw: Thaw puff pastry according to package directions, best achieved overnight in the fridge but at room temp will work. Tips – I like the Pepperidge Farm brand or Trader Joe’s carries one seasonally. Work carefully with the puff pasty to “unwrap” it so it lays flat. Don’t handle it too much. Keep the dough chilled before baking it to ensure maximum puffing in the oven (cold butter in the dough meets hot oven air, resulting in air bubbles and puffiness).
Preheat: Preheat oven to 400F and line a baking sheet with parchment paper, if desired.
Halve: Place the flattened puff pastry sheet on a cutting board and slice it in half so you now have two squares.
Scoring a Border: Using a paring knife, you’re going to score a perimeter about 1/2-inch from the margin around each of the two squares. Go down about halfway to three-quarters of the way with your knife into the dough, but don’t fully sever it. Tip – Scoring the dough with your knife will cause the exterior perimeter to puff up more, thereby creating a crust-like effect, which helps keep the garlic butter mixture and cheese in the interior. Otherwise it could slide right off onto the baking sheet since there’s nothing to hold it in.
Filling Mixture: To a medium bowl, add the butter, garlic, parsley, salt, pepper, and stir to combine. Then add both cheeses and stir to incorporate.
Divide the Mixture: Divide the mixture evenly between the two puff pastry rectangles, making sure to keep the mixture inside the perimeter of the scored edges.
Bake: Bake for about 15 to 18 minutes, or until the puff pastry edges and cheese is as lightly golden browned as desired, noting to check early and often on the progress. Baking Tips – Depending on the brand of puff pastry you use, your baking sheet, how hot your oven runs, and preference for browning, it may take less (or more) time than indicated. Puff pastry is notorious for going from underdone to overdone in a matter of a minute or two so keep an eye on things. Serve immediately.

Storage: Bread is best eaten warm and fresh. While you can keep it airtight in the fridge for up to 3 days, reheating it is a bit of a challenge. If you have an air fryer, that’s best. Otherwise you can do your best with a microwave.

Serving: 1serving, Calories: 282kcal, Carbohydrates: 15g, Protein: 7g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 423mg, Potassium: 51mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 311IU, Vitamin C: 1mg, Calcium: 132mg, Iron: 1mg