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Cheesy Pull-Apart Pizza Bread

This is the ultimate shareable appetizer that transforms a simple loaf of bread into a golden, garlic-butter infused masterpiece filled with melty mozzarella and pepperoni. Every piece pulls apart for a fun, interactive eating experience, perfect for dipping in warm marinara sauce. It's a crowd-pleaser that's deceptively easy to make and endlessly customizable.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 round loaf sourdough or Italian bread about 1 lb
  • 3-4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 8 ounces fresh mozzarella cheese, cut into small cubes
  • 4 ounces pepperoni, sliced or diced
  • 1/2 cup marinara sauce, for serving
  • Optional: Grated Parmesan cheese for garnish
  • Optional: Fresh chopped parsley for garnish

Equipment

  • Cutting board
  • Sharp serrated bread knife
  • Small bowl
  • Pastry brush
  • Aluminum foil
  • Baking sheet
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Place the round loaf on a cutting board. Using a sharp serrated knife, cut a crosshatch pattern into the top, going about 3/4 of the way down. Do not cut through the bottom crust.
  3. In a small bowl, combine the melted butter, minced garlic, and Italian seasoning. Stir until fragrant and combined.
  4. Gently pry open the cuts in the bread. Alternately stuff cubes of mozzarella and pieces of pepperoni into the openings.
  5. Use a pastry brush to generously coat the entire surface of the bread with the garlic butter mixture, making sure to get it into all the cuts.
  6. Tightly wrap the entire stuffed loaf in aluminum foil and place it on a baking sheet.
  7. Bake for 20 minutes.
  8. Carefully open the foil to expose the top of the bread. Return it to the oven, uncovered, for 10-15 more minutes, or until the top is golden brown and the cheese is bubbly.
  9. Remove from oven and let rest for 2-3 minutes.
  10. If desired, sprinkle with grated Parmesan and fresh parsley. Serve immediately on a platter with a bowl of warm marinara sauce for dipping.

Notes

For best results, use a slightly stale, sturdy loaf of bread to prevent sogginess. Ensure you work the garlic butter into every crevice for maximum flavor. Let the bread rest briefly after baking for the perfect cheese pull. Leftovers can be reheated wrapped in foil at 300°F until warm, then unwrapped briefly to re-crisp. Customize with different cheeses, cooked sausage, vegetables, or herbs.