Cheesy Pull-Apart Bread
User Reviews
5
Cheesy Pull-Apart Bread
Description
This recipe starts with a large loaf of Italian-style bread cut into a grid pattern without slicing all the way through, maintaining loaf integrity. A mixture of melted butter, minced garlic, and sliced scallions is spooned into the crevices, infusing the bread with savory aromas and moisture. The loaf is baked wrapped in foil initially, allowing the butter and garlic flavors to permeate the bread gently.
After the initial bake, the foil is opened and sharp cheddar and Monterey Jack cheeses are generously stuffed and sprinkled into the cuts and on top. Baking at a higher temperature melts the cheese thoroughly and creates slightly crispy, golden edges. The result is a visually appealing, pull-apart bread with rich, cheesy pockets and savory garlic flavor throughout.
This dish pairs well with marinara sauce for dipping, turning it into a pizza-like snack, and can be customized by adding meats like shredded chicken, pepperoni, or bacon to increase its heartiness. Leftover pull-apart bread stores well in the fridge and freezes effectively, reheating to restore the melted cheese and softened bread texture.
Using freshly shredded cheese ensures better melting compared to pre-packaged shredded varieties. The bread choice affects the crumb texture, with boule-style Italian, sourdough, or French bread as good options for structure and flavor. Garnishing with fresh parsley adds a touch of color and freshness.
Ingredients
- 1 Italian bread Sourdough or French could also work, large loaf or boule-style
- ½ cup butter unsalted or salted is fine, melted
- 1 clove garlic minced
- 1 scallion trimmed and thinly sliced, bunch
- 8 ounces cheddar cheese shredded (about 2 cups, sharp
- 8 ounces Monterey jack cheese shredded (about 2 cups)
- parsley to garnish (optional, chopped, fresh
Instructions
- Preheat oven to 350 degrees F. Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside.
- Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together. Place the bread on the piece of foil that has been sprayed.
- Stir together the melted butter, garlic and scallions.
- Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.
- Remove from the oven and increase the oven temperature to 425 degrees F.
- Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes. Let stand for 5 minutes before serving, then sprinkle with parsley (if desired) and dig in!
Notes
- Use freshly shredded cheese for better melting compared to pre-shredded varieties treated with anti-clumping agents.
- Substitute Italian bread with large boule-style sourdough or French bread if desired.
- Add cooked meats like shredded chicken, pepperoni, or bacon in the crevices for a more filling version.
- For a spicy twist, include diced or pickled jalapeños before baking.
- Serve with marinara sauce for a pizza-inspired dipping option.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze wrapped bread for up to one month; reheat covered then uncovered at 350°F until warmed through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 430mg | 18% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 421mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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