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overhead view of Pull-apart Pepperoni and Cheese bread
Olga

Pull-apart Pepperoni and Cheese Garlic Bread

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This buttery pull-apart Italian bread is slathered in garlic butter, topped with bubbling mozzarella and crispy mini pepperoni. Soft, cheesy, and garlicky in every bite, it’s a fun and easy recipe to make for any gathering or cozy night at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large Italian bread loaf
  • ½ cup 1 stick unsalted butter, melted
  • 4 cloves garlic minced
  • 2 cups shredded mozzarella cheese
  • 2.5 oz pepperoni
  • Optional: 2 tbsp fresh parsley chopped
  • ¼ cup Optional: Parm Cheese

Equipment

  • 1 Bread knife
  • 1 Small Saucepan
  • 1 Pastry Brush or Spoon
  • 1 Baking Sheet
  • 1 Aluminum Foil

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  2. Slice the Bread: Using a sharp bread knife, slice the loaf in a crisscross pattern, being careful not to cut all the way through.
  3. Make Garlic Butter: Melt the butter in a small saucepan over low heat. Stir in minced garlic and cook for 1-2 minutes until fragrant.
  4. Assemble the Bread: Brush the garlic butter into the cuts of the bread, making sure to coat every crevice. Stuff the shredded mozzarella into the cuts, followed by the mini pepperoni.
  5. Bake: Wrap the loaf loosely in foil and place it on the prepared baking sheet. Bake for 15 minutes.
  6. Broil: Remove the foil, switch the oven to broil, and bake for an additional 2-3 minutes until the cheese is golden and bubbly.
  7. Serve: Garnish with fresh parsley, and a bit of grated parm cheese.

Notes

Top Tips for Garlicky Buttery Pull-Apart Pepperoni and Cheese Bread

Pick the Right Bread: A hearty Italian loaf or ciabatta works best. Softer bread might get soggy under all that buttery, cheesy goodness.

Fresh Garlic is a Must: Stick with freshly minced garlic for the best flavor. The pre-minced stuff or garlic powder just won’t hit the same.

Shred Your Own Cheese: If you’ve got a minute, shred your own mozzarella. It melts so much better than the pre-shredded kind.

Don’t Skip the Broil: After baking, pop it under the broiler for a minute or two to get the cheese golden and bubbly. Keep an eye on it—it goes from perfect to burnt fast!

Serve It Hot: This bread is all about the melty cheese and buttery garlic. Make sure you serve it fresh out of the oven for the best experience.

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