- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 730
- Total Fat
- 55 g
- Saturated Fat
- 26 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 31 g
- Cholesterol
- 120 mg
- Sodium
- 1131 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 730
- Total Fat
- 55 g
- Saturated Fat
- 26 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 31 g
- Cholesterol
- 120 mg
- Sodium
- 1131 mg
Ingredients
Directions
- In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
- Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
- The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.
