Pull Apart Pizza Bread
Prep
15m
·
Cook
30m
·
Total
45m
About This Recipe
This Pull Apart Pizza Bread is a crowd-pleasing appetizer that's perfect for sharing. A baguette is stuffed with pizza sauce, mozzarella cheese, pepperoni, and optional red onion and parsley. Baked until golden and bubbly, it's then brushed with garlic butter for the perfect pull-apart treat.
Ingredients
(Servings:
8)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories310kcal15%
-
Fat15g23%
-
Saturated Fat7g35%
-
Carbohydrates30g10%
-
Fiber2g8%
-
Sugar4g8%
-
Protein15g30%
-
Cholesterol40mg13%
-
Sodium700mg29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. You can substitute the mozzarella for any melting cheese of your choice but mozzarella gives the best "stretch". Provolone Dolce is pretty good for stretch too. If you are planning to reheat again after baking, or are expecting leftovers (unlikely!), then I suggest sticking with mozzarella because it remelts quite well.
2. I tried this with sliced and grated cheese. Grated works better - sliced tends to slide to the bottom when it melts and doesn't distribute as well on each slice (also more calories!).
3. Fitting the bread in the baking dish snugly is key for ensuring the cheese and pepperoni don't slide to the bottom while baking.
4. This can be frozen (2 months) or refrigerated (3 days) before or after baking. If it is uncooked, then follow the recipe directions to bake in the oven (thaw first, or add 5 to 10 minutes to the baking time). If you have refrigerated or frozen a baked one (i.e. cheese is melted), then you can reheat it in the oven (wrap in foil) or in the microwave (it does not go soggy because it has a thick crust on it).
5. If you bake it, then after it has cooled and set, you can remove it from the dish (use a spatula) and wrap it in foil. It holds together quite well when reheated so it is transportable without the baking dish.
5. Nutrition per serving.
2. I tried this with sliced and grated cheese. Grated works better - sliced tends to slide to the bottom when it melts and doesn't distribute as well on each slice (also more calories!).
3. Fitting the bread in the baking dish snugly is key for ensuring the cheese and pepperoni don't slide to the bottom while baking.
4. This can be frozen (2 months) or refrigerated (3 days) before or after baking. If it is uncooked, then follow the recipe directions to bake in the oven (thaw first, or add 5 to 10 minutes to the baking time). If you have refrigerated or frozen a baked one (i.e. cheese is melted), then you can reheat it in the oven (wrap in foil) or in the microwave (it does not go soggy because it has a thick crust on it).
5. If you bake it, then after it has cooled and set, you can remove it from the dish (use a spatula) and wrap it in foil. It holds together quite well when reheated so it is transportable without the baking dish.
5. Nutrition per serving.
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