Snack · 30 min · korean

Korean Cream Cheese Garlic Bread

Weeknight-friendly Korean cooking: Korean Cream Cheese Garlic Bread comes together in 30 minutes with soft rolls, cream cheese, and not much else. The macros do the talking: 9g protein, 42g carbs, and 16g fat in every 340-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 4 Soft rolls
• 6 oz Cream cheese
• 4 cloves Garlic
• 1/4 cup Butter
• 1 tbsp Parsley

Steps

1. Heat the oven to 375°F and line a baking sheet with parchment paper.
2. Beat the cream cheese with the sugar until completely smooth, then transfer to a piping bag or a zip-top bag with one corner snipped off.
3. Cut each soft roll into 6 wedges, slicing almost through but leaving the base intact, like a flower that stays connected.
4. Pipe the sweetened cream cheese generously into every cut, getting it deep into the bread.
5. Melt the butter and whisk in the minced garlic, chopped parsley, and a pinch of salt.
6. Dunk each roll thoroughly in the garlic butter, making sure it gets into all the cuts, or brush it in generously.
7. Bake 13 to 15 minutes, until the tops are golden and the cheese is molten. Serve warm. These are at their absolute peak in the first 20 minutes out of the oven.

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