I prefer to make my own garlic bread in the oven from a whole loaf of Italian bread but there are times when its just not possible. I have bought and made Pepperidge Farm frozen garlic bread a number of times and found that cooking it in the oven on a cookie sheet with a wire rack under it yields the best taste. If you want to add extra cheese to it, let it cook about half way then add the cheese. If you add it while it is still frozen the cheese is going to develop a burnt taste, even more so if you put it under the broiler to increase the crunch of it. This is something that should be kept frozen until you are ready to make it; putting it in the refrigerator for a day or two can lead to it being soggy and not cooking properly. Most of the time when I make this it is when I can't find fresh Italian bread or I am only going to need a small amount of garlic bread. You can slice this in to smaller amounts but keep the unused portion in the freezer. This garlic bread is great for dipping in sauces as well as a side for a large salad or with a meal; I was worried about the sodium content of it but thankfully one serving only has 270 milligrams but keep in mind a serving is two and a half inches.