Thaw a loaf of Rhodes white bread and cut into two halves lengthwise. Roll out till each half is a 10-12 inch baguette.

Place the two baguettes on a greased cookie sheet and cover in a grease piece of wax paper. Let them rise till double in size. Then bake for 10 minutes.

Combine softened butter, garlic powder, and parsley to make garlic butter. Spread over the top of each baguette and bake for another 10-15 minutes. Let cool then cut 10 diagonal slices into each baguette, but not all the way through to the bottom.

Place a slice of mozzarella cheese into each bread slit. Place the baguettes back in the oven until the cheese melts.