Preheat oven to 375 degrees. Place a large piece of foil on a baking sheet, set aside.

Being careful not to go through the bottom crust, make horizontal then vertical cuts in the bread, about one inch apart. Stuff half of the mozzarella cheese squares into the cuts in the bread, being sure to get the cheese down into the bottom of the loaf.

In a medium skillet over medium heat, fry the diced bacon until crisp. Remove to a paper towel to drain, then wipe all but a teaspoon or so of the grease from the pan.

Add the garlic, spinach and artichokes to the pan and cook until the spinach is wilted.

Add the cream cheese and cook, stirring often until the cream cheese is melted. Reserve about 1/4 cup of the bacon for garnish, then return the remaining bacon to the skillet and stir to combine.

Spoon the spinach cream cheese mixture into the cracks in the bread, then stuff with the remaining mozzarella cheese.

Place the loaf on the foil lined pan. Combine the melted butter and garlic salt and brush over the loaf. Sprinkle with the Parmesan cheese. Wrap the foil around the sides of the bread, then use an additional piece of foil to cover the top of the bread.

Bake, covered, for 20 minutes, then uncover and bake about 5 minutes more, until cheese is melted and bread is golden.

Sprinkle with the reserved bacon and fresh parsley before serving.