Korean-Style Cream Cheese Garlic Bread
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
Portions4
Ingredients
Cream Cheese Filling:
- 8 oz full fat cream cheese, room temperature
- 2 tbsp sugar
- Piping Bag
Country Crock Garlic Coating:
-
2/3 cup Country Crock® Original Spread
![Original Spread]()
- 1/3 cup half & half or milk of choice
- 1 tbsp sugar
- 2 tbsp minced garlic (about 5 cloves)
- 1 egg
- 1 tbsp dried parsley
Assembly and garnish:
- 4 large store bought white or brioche dinner rolls (unsplit, 4-5-inch in diameter)
- 2 Tbsp cream cheese filling, reserved from above
- Dried parsley, to sprinkle
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To prepare the cream cheese filling, add the room temperature cream cheese and sugar to a mixing bowl. Using a whisk or electric beater, combine the mixture until the sugar is incorporated. Transfer the filling into a piping bag with a ½-inch opening or a plastic sandwich bag with the corner cut off. Set aside.
- To begin the Country Crock Garlic Coating, in a medium glass bowl, melt the Country Crock in the microwave. Add the half & half, sugar, minced garlic, egg and dried parsley to the melted Country Crock and whisk together. Set aside.
- Using a serrated knife, make four cuts through the top of the bread rolls, but not all the way through to create 8 segments that are still attached at the bottom.
- To assemble the buns, slightly pull apart bread segments and pipe a line of the prepared cream cheese mixture along the entire length of each segment. Repeat until all buns are filled. Save a bit of cream cheese mixture in the piping bag for garnish after baking.
- Dip each prepared bread roll fully into the Country Crock Garlic Coating, turning several times to fully coat the buns and allow the mixture to seep in-between the wedges. Hold roll upside down to let excess coating drain into bowl. Repeat for all the rolls and arrange them upright on a parchment lined baking sheet. If there is excess coating, spoon over top of each buns.
- Bake at 400°F for 8-10 minutes or until rolls are crispy and the tops are toasted. Cool slightly and pipe a small star or dollop on to the top each roll using the reserved cream cheese mixture.
- Sprinkle with dried parsley and enjoy!
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