How to Create Perfect Pull-Apart Pizza Bread

Perfect Stuffing Technique

Properly sealing the cheese and pepperoni inside each dough ball to prevent leaking during baking.

Even Coating Application

Thoroughly coating each dough ball with the herb-garlic oil for consistent flavor throughout.

Strategic Layering

Arranging the dough balls in the pan to create a cohesive loaf that pulls apart easily when baked.

Proper Baking Time

Achieving the golden brown exterior while keeping the inside soft and the cheese perfectly melted.

Baking Tips

For even cooking, try to make all dough balls roughly the same size.

Add other pizza toppings like diced bell peppers, olives, or cooked sausage for variety.

The bread can be prepared up to the baking step and refrigerated for a few hours before baking.

For a fun presentation, place a small bowl of marinara sauce in the center of the bundt ring.

If you don't have a bundt pan, you can use a regular cake pan or loaf pan.

For extra cheese pull, use string cheese instead of mozzarella cubes.

Pull-Apart Pizza Bread

Name: Pull-Apart Pizza Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: For the bread:; 2 cans (16.3 oz each) refrigerated biscuit dough; 8 oz mozzarella cheese, cut into small cubes; 5 oz pepperoni slices, quartered; 1/4 cup grated Parmesan cheese; For the coating:; 1/3 cup olive oil; 3 cloves garlic, minced; 1 tablespoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); 1/4 cup fresh parsley, chopped; For serving:; 1 cup marinara sauce, warmed

Pull-Apart Pizza Bread is a fun, shareable appetizer that combines all your favorite pizza flavors in a convenient, tear-and-share format. This crowd-pleasing dish features bite-sized pieces of soft bread loaded with pepperoni, cheese, and Italian herbs for the perfect party snack or family treat.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the bread:

2 cans (16.3 oz each) refrigerated biscuit dough

8 oz mozzarella cheese, cut into small cubes

5 oz pepperoni slices, quartered

1/4 cup grated Parmesan cheese

For the coating:

1/3 cup olive oil

3 cloves garlic, minced

1 tablespoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

1/4 cup fresh parsley, chopped

For serving:

1 cup marinara sauce, warmed

Instructions

Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan or fluted tube pan.

In a small bowl, mix olive oil with minced garlic, Italian seasoning, red pepper flakes (if using), and 2 tablespoons of the chopped parsley. Set aside.

Separate the biscuit dough and cut each biscuit into quarters.

Flatten each piece of dough slightly and place a cube of mozzarella and a piece of pepperoni in the center.

Fold the dough around the cheese and pepperoni, pinching to seal, and form into a ball.

Dip each stuffed dough ball into the garlic-herb oil mixture, coating all sides.

Layer the coated dough balls in the prepared bundt pan, sprinkling with Parmesan cheese between layers.

If there's any remaining oil mixture, drizzle it over the top of the dough balls.

Bake for 25-30 minutes until the bread is golden brown and cooked through.

Allow to cool in the pan for 5 minutes, then invert onto a serving plate.

Sprinkle with remaining fresh parsley and serve with warm marinara sauce for dipping.

Pull-Apart Pizza Bread

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Pull-Apart Pizza Bread

Pull-Apart Pizza Bread

Ingredients

Instructions