How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bread And Cheese Kabobs?

You need 7 ingredients. The key ingredients include: 4 slices French bread, cut 1 inch thick, 1/2 c. butter, melted, 3/4 tsp. Italian seasoning, 1/8 tsp. garlic powder, and more.

Is Bread And Cheese Kabobs suitable as general?

Yes, Bread And Cheese Kabobs falls under the General category and is a great choice for this type of meal.

How do I store leftover Bread And Cheese Kabobs?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread And Cheese Kabobs Recipe

Name: Bread And Cheese Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices French bread, cut 1 inch thick; 1/2 c. butter, melted; 3/4 tsp. Italian seasoning; 1/8 tsp. garlic powder; 1/2 lb. provolone cheese, cut in 3/4 inch squares; 1 egg, beaten; 1/4 c. bread crumbs

Bake this irresistible Bread And Cheese Kabobs at home. Made with bread, butter, Italian seasoning and garlic powder. Easy step-by-step instructions inc…

This Bread And Cheese Kabobs relies on simple, everyday ingredients such as butter, melted, italian seasoning, garlic powder and egg, beaten. It comes together quickly and makes 4 servings, at about 479 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 slices French bread, cut 1 inch thick
1/2 c. butter, melted
3/4 tsp. Italian seasoning
1/8 tsp. garlic powder
1/2 lb. provolone cheese, cut in 3/4 inch squares
1 egg, beaten
1/4 c. bread crumbs

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Quick Info

Servings
4 servings
Calories
479 kcal
Category
General

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