Servings: 1 whole loaf of Garlic bread

1-2 Heads of Garlic 1 to 2 Heads of Garlic
Olive Oil Bottles worth Olive Oil Bottles worth
Salt & Pepper Salt & Pepper
Onion Powder Onion Powder
Italian herbs seasoning Italian herbs seasoning
Fresh Basil & Italian Parsley Fresh Basil & Italian Parsley
Parmesan Cheese Parmesan Cheese
Mozzarella Cheese Mozzarella Cheese
Cheder Cheese Cheder Cheese
Pepperoni Pepperoni

Garlic Butter: subheading: Garlic Butter:
Peel the heads of Garlic and then put into a small roasting pot
Cover the garlic heads in olive oil until completely submerged
Put pot with garlic into over at 375℉ over and roast for 1 hr
Leave 1 stick or 8tbps of unsalted butter out to soften while garlic roasts
In a bowl or food processor add the softened butter then ¼ cup of Parmesan Cheese, 1 tsp salt , ¼ tbsp pepper, ½ tbsp onion powder, ¼ Italian Seasoning, 1 tbsp of fresh basil, and 1 tbsp of fresh parsley
Take the still hot garlic confit and add 1 to 2 tbps of the oil to the butter mixture and as many of the garlic bulbs as you would like. I would do at least 1 heads worth though.
Mix together with a wisk or use the food processor to pulse until completely combined (Butter should be green)
Put butter into a food safe container or pinch plastic wrap and put into fridge overnight to solidify
Garlic Bread: subheading: Garlic Bread:
Take one loaf of French bread and cut it in half
Take the Pepperoni and put it on a baking sheet and then put in the over at 425℉ for 10 min so pepperoni becomes crispy
Take the Pepperoni out and put the bread with nothing on it into a over at 425℉ for 5 min
Take the bread out and then spread the garlic butter generosily all over
Combine ¼ cup of Parmesan, ½ Cup of Cheder, and ½ Cup of Mozzarella then spread over the bread
Sprinkle with some Italian seasoning then put the pepperoni on
Put back into over at 425℉ for 3 to 5 min
Cheese should be mostly melted now turn over to Broil to finish of to desired doneness
Slice bread and enjoy plain or with Marinara sauce!