Stuffed Cheesy Bread

In a small bowl, stir together the sugar and water. Sprinkle the water with yeast and let the mixture stand until foamy, about 10 minutes. Stir in vegetable oil.

In a large bowl, whisk together flour and salt. Make a well in the center of the dry mixture and add the yeast mixture; stir to combine. Using the dough hook attachment of your mixer, knead dough on medium speed until smooth and elastic, about 3 minutes. (Or you can knead by hand on a lightly floured surface until smooth and elastic, about 5 minutes). Shape dough into a ball and transfer to a lightly greased bowl; turn to coat the dough with the oil. Cover bowl with plastic wrap and let it rise in a warm place until doubled, about 1 hour to 1 hour and 30 minutes.

When dough is risen, heat oven to 450 F. Place an inverted baking sheet on the middle rack. Line a second baking sheet with parchment paper and sprinkle with cornmeal.

In a medium bowl, toss together cheeses, garlic powder, salt and parsley flakes. Divide dough in half. Place each piece on the cornmeal-covered parchment paper and use your hands to press each into an 8-inch square.

Top one side of each square with 1/2 cup (for each) of the cheese mixture leaving a small border around the edge. Fold the other half of each dough square over the cheese and press edges lightly to seal. Start from the folded side of each and use a sharp knife to slice dough into eight 1-inch strips, stopping just before you reach the sealed edge (don’t cut all the way through). Sprinkle evenly with remaining cheese mixture.

Carefully slide dough (on the parchment paper) on top of the inverted baking sheet in the oven. Bake until golden brown and bubbling, about 12 to 15 minutes. Remove pan from oven and set it on a rack. Let bread cool slightly before pulling apart into breadsticks.

Recipe adapted from The Food Network.