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Pizza Pull-Apart Bread Everyone Will Love

Pizza Pull-Apart Bread Everyone Will Love

A crusty round loaf is crosshatched, brushed with garlic-herb butter, stuffed with mozzarella and pepperoni, then baked until hot and bubbly. Serve it with warm marinara for an irresistible shareable appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf Unsliced round sourdough or Italian bread loaf, about 1 pound
Garlic Butter
  • 1/2 cup Unsalted butter, melted
  • 2 cloves Garlic cloves, finely minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Salt
Filling
  • 1 cup Shredded mozzarella cheese
  • 1/2 cup Chopped or mini pepperoni
  • 2 tablespoons Grated Parmesan cheese
Serving
  • 1 tablespoon Fresh parsley or basil, chopped, optional
  • 1 cup Warm marinara or pizza sauce

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Set a sheet of foil over a baking sheet and place the unsliced loaf in the center.
  2. Using a serrated knife, cut the loaf in a crosshatch pattern with cuts about 1 inch apart. Slice almost to the bottom, but leave the base intact so the loaf remains connected.
  3. Stir together the melted butter, minced garlic, Italian seasoning, and salt. Brush the seasoned butter into the cuts, working it down into the center of the loaf.
  4. Stuff the openings with shredded mozzarella and chopped or mini pepperoni. Sprinkle the grated Parmesan over the top, distributing it across the cuts and crust.
  5. Wrap the loaf loosely in the foil, leaving enough space for the cheese and bread to heat without being tightly compressed. Bake for about 15 minutes.
  6. Open the foil and continue baking for 8 to 12 minutes. The cheese should be melted and bubbly, while the exposed edges should be crisp and golden.
  7. Garnish with chopped fresh parsley or basil if desired. Serve the bread hot with 1 cup of warm marinara or pizza sauce for dipping.

Notes

Use a firm, crusty round loaf rather than soft sandwich bread. Do not cut through the bottom of the loaf. For extra pizza flavor, add 1/4 teaspoon red-pepper flakes or replace a small amount of the mozzarella with provolone.