Cheese Only Recipe

Prepare cheeses

Combine the shredded mozzarella, cheddar, and provolone in a bowl and toss briefly to evenly distribute cheeses.

Form cheese portions

Portion the mixed cheeses into 8 equal mounds (about 3 tablespoons each). Using lightly oiled hands or a small scoop, press each mound into a compact oval or square shape on a parchment-lined tray. Freeze the formed cheese portions on the tray for 20–30 minutes until firm (this helps them hold shape during coating and baking).

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp salt, 1/8 tsp pepper, and 1/4 tsp garlic powder. Beat the 2 eggs in a second shallow bowl. In a third bowl, combine panko, grated Parmesan (if using), remaining 1/4 tsp salt, remaining 1/8 tsp pepper, and remaining 1/4 tsp garlic powder; mix well.

Bread the cheese

Working one at a time and keeping the cheese portions chilled, dredge each frozen cheese portion in flour, shaking off excess; dip into beaten egg, letting excess drip off; press firmly into panko mixture to coat completely. For a thicker crust, repeat egg and panko steps for a double coating. Place coated pieces on a parchment-lined baking sheet and return to freezer for another 10–15 minutes to set the coating.

Preheat oven to 425°F (220°C). In a small saucepan or microwave-safe bowl, melt the butter over low heat. Add minced garlic, chopped parsley, and 1/4 tsp salt; stir and heat for 30–45 seconds off direct high heat just to bloom the garlic (do not brown). Remove from heat and set aside.

Lightly oil or spray the baking sheet. Arrange the coated frozen cheese pieces on the sheet spaced 1" apart. Brush the top of each coated piece generously with about half of the prepared Amazing Garlic Butter (reserve the rest for finishing).

Bake in the preheated 425°F (220°C) oven for 8–12 minutes, or until golden brown and bubbling, rotating the tray halfway through for even color. Watch closely near the end to prevent excessive leakage; baking time depends on oven and thickness of coating.

Remove from oven and immediately brush the tops with the remaining garlic butter. Let rest 1–2 minutes on the sheet so the cheese inside finishes setting but is still molten. Transfer to a serving plate.

Serve warm with ranch and marinara in small bowls for dipping.