Savory Pepperoni Pizza Pull-Apart Bread
A quick and easy pull-apart bread loaded with gooey mozzarella and cheddar cheese, spicy pepperoni, and brushed with garlic herb butter. Perfect for game nights, casual dinners, or comfort food cravings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Italian-American
Ingredients
Scale
- 1 round artisan-style loaf or sourdough bread (about 12 ounces / 340 grams)
- 6 ounces (170 grams) thinly sliced pepperoni
- 8 ounces (225 grams) shredded whole milk mozzarella cheese
- 4 ounces (115 grams) shredded cheddar cheese
- 4 tablespoons (60 grams) unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning (blend of dried oregano, basil, and thyme)
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
- Pinch of salt
- Red pepper flakes (optional, for extra heat)
Instructions
- Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Using a sharp serrated bread knife, carefully slice the loaf into a grid pattern with vertical and horizontal cuts about 1 inch apart, stopping about 1/2 inch from the bottom to keep the loaf intact.
- In a small mixing bowl, combine melted butter, minced garlic, Italian seasoning, and a pinch of salt. Stir well.
- Gently pull apart the bread squares and stuff shredded mozzarella, cheddar cheese, and pepperoni slices into every crevice. Sprinkle red pepper flakes inside if desired.
- Brush the outside and inside of the loaf generously with the garlic butter mixture using a pastry brush.
- Place the loaf on the prepared baking sheet and bake for 20-25 minutes until the cheese is melted, bubbly, and the bread crust is golden and crispy. Watch closely around 20 minutes to avoid burning.
- Remove from oven, sprinkle with fresh parsley, and let cool for a few minutes before serving.
Notes
If the bread is difficult to cut, chill it for 10 minutes before slicing to firm it up. Tent with foil halfway through baking if the bottom browns too fast. Use room temperature cheese for better melting. Fresh garlic is preferred but garlic powder can be substituted. Rest the bread after baking to let cheese set and avoid molten cheese burns.
Nutrition
- Serving Size: 1/6 of the loaf
- Calories: 350
- Sugar: 2
- Sodium: 700
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 15
Keywords: pepperoni pizza bread, pull-apart bread, cheesy bread, easy appetizer, game night food, comfort food, party snack