Pizza Pull-Apart Bread
This pizza pull-apart bread has crispy edges, a melty cheesy center, pepperoni in every crack and warm marinara on the side for dipping. A sourdough loaf gets cut in a deep crosshatch, brushed with garlic butter, stuffed with mozzarella, Monterey Jack and folded pepperoni, then baked until golden and bubbly. This cheesy pull-apart bread does not make it to kickoff.
More game day favorites: 3-Ingredient Sausage & Cheese Pinwheels and Chicken Parm Hot Pockets.
Why You’ll Love This Pizza Pull-Apart Bread
- Cheesy, melty and crispy.
- Pepperoni in every bite.
- Great for game day and parties.
- Ready in under 40 minutes.
Ingredients for Pizza Pull-Apart Bread
The Bread and Garlic Butter
A sourdough loaf, melted unsalted butter, garlic and Italian seasoning.
The Filling
Shredded low-moisture mozzarella, Monterey Jack or Havarti, pepperoni and grated Parmesan.
To Serve
Warm marinara, optional hot honey, red pepper flakes and fresh basil.
Swap note: Skip the pepperoni for a vegetarian cheesy bread, or use turkey pepperoni.
How to Make Pizza Pull-Apart Bread
Step 1: Cut the bread
Preheat the oven to 375°F. Cut the sourdough in a deep crosshatch about three-quarters of the way down, without cutting through the bottom.
Step 2: Add garlic butter
Mix the melted butter, garlic, Italian seasoning and salt and brush it inside every cut.
Step 3: Stuff
Pack the cheese deep into the cuts and tuck folded pepperoni between them.
Step 4: Top
Brush the outside with garlic butter and sprinkle with Parmesan.
Step 5: Bake
Tent with foil and bake 15 minutes until melted, then uncover and bake 5 to 7 minutes more until golden. Serve with warm marinara.
Carly’s Expert Tips
- Don’t cut through the bottom so the loaf stays together.
- Overfill the cheese for maximum cheese pull.
- Tent with foil first so the bread does not burn.
- Hot honey is amazing drizzled on top.
Make It Your Own
- Supreme: Add olives, peppers and onions.
- Sausage: Add cooked Italian sausage.
- Garlic bread: Skip the pepperoni for cheesy garlic bread.
- Pesto: Brush with pesto instead of garlic butter.
Make-Ahead and Meal Prep: Assemble up to 4 hours ahead, wrap and refrigerate, then bake right before serving.
What to Serve With Pizza Pull-Apart Bread
Serve with warm marinara, ranch and a big salad, or alongside Crab Rangoon Dip for game day.
Storing and Reheating
Store leftovers wrapped in foil in the fridge for up to 3 days.
Reheat in a 350°F oven for 10 minutes.
What People Ask About Pizza Pull-Apart Bread
Can I use a different bread?
Yes. Any round crusty loaf works.
How do I keep the bread from falling apart?
Do not cut all the way through the bottom.
Can I make it ahead?
Assemble up to 4 hours ahead and bake later.
What cheese melts best?
Low-moisture mozzarella and Monterey Jack.
Pizza Pull-Apart Bread
Ingredients
Method
- Preheat oven to 375°F.
- Cut the sourdough in a deep crosshatch pattern, about ¾ of the way down, ensuring not to cut through the bottom.
- Mix melted butter, garlic, Italian seasoning, and salt. Brush generously inside every cut.
- Pack shredded cheese deep into the slits, overfilling slightly.
- Fold pepperoni slices and tuck them vertically between cuts so they peek out.
- Brush the outside of the bread with the garlic butter mixture and sprinkle grated Parmesan over the top.
- Loosely tent the bread with foil and bake for 15 minutes, until the cheese is fully melted.
- Remove the foil and bake for an additional 5–7 minutes until golden and bubbly.
- Serve hot with warm marinara sauce on the side for dipping.
Nutrition
Notes
- For an extra kick, drizzle hot honey and sprinkle red pepper flakes over the bread before serving.
- Fresh basil adds a pop of color and flavor; use it as a garnish for a more elevated presentation.
- Ensure the cheese is packed tightly into the slits to achieve a gooey, melty center.
- Use a serrated knife for easier cutting of the sourdough loaf.
