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Pizza Pull-Apart Bread

Pizza Pull-Apart Bread

Crispy edges, melty cheesy center, pepperoni in every crack- and warm marinara on the side for dipping! This one does not make it to kickoff.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 loaf sourdough loaf
  • 1/2 cup unsalted butter melted
  • 2 clove garlic minced
  • 2 cup low-moisture mozzarella shredded
  • 1 cup Monterey Jack or Havarti shredded
  • 1 cup pepperoni slices
  • 1/4 cup grated Parmesan
  • 1 tbsp Italian seasoning
  • 1 cup warm marinara sauce for dipping
  • 1 tbsp hot honey (optional)
  • 1 dash red pepper flakes (optional)
  • 2 sprigs fresh basil (optional)

Method
 

  1. Preheat oven to 375°F.
  1. Cut the sourdough in a deep crosshatch pattern, about ¾ of the way down, ensuring not to cut through the bottom.
  1. Mix melted butter, garlic, Italian seasoning, and salt. Brush generously inside every cut.
  1. Pack shredded cheese deep into the slits, overfilling slightly.
  1. Fold pepperoni slices and tuck them vertically between cuts so they peek out.
  1. Brush the outside of the bread with the garlic butter mixture and sprinkle grated Parmesan over the top.
  1. Loosely tent the bread with foil and bake for 15 minutes, until the cheese is fully melted.
  1. Remove the foil and bake for an additional 5–7 minutes until golden and bubbly.
  1. Serve hot with warm marinara sauce on the side for dipping.

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.