Cheesy Garlic Knot Monkey Bread Pull-Apart

Pull apart this cheesy garlic knot monkey bread right now! This crowd-pleasing appetizer turns pizza dough and mozzarella into a pull-apart bread that’s buttery, garlicky, and irresistibly cheesy.

Each bite is a golden, pillowy knot with a molten cheese center, brushed with garlic herb butter and perfect for dipping in marinara. Whether for game day, parties, or a fun family dinner side, this skillet bread is easy to assemble and bakes in under 20 minutes.

This recipe takes the classic garlic knot and transforms it into a shareable pull-apart bread. Twenty dough balls are stuffed with cubes of mozzarella, tossed in garlic parsley butter, and baked in a cast-iron skillet until puffed and golden.

The result is a dramatic, cheese-pull-filled bread that’s as fun to make as it is to eat. Serve it warm with marinara for dipping, and watch it disappear.

Ingredients

Why this recipe works

The method of stuffing each dough ball with a cube of mozzarella ensures that every piece has a molten cheese center. When baked, the cheese melts and stretches, creating those long, gooey pulls that make this bread so satisfying.

Tossing the balls in garlic butter before baking coats the exterior with flavor and helps achieve a golden, crispy crust.

Baking in a cast-iron skillet allows the bread to bake evenly and develop a crispy bottom while staying soft and airy inside.

The high heat of 400°F (200°C) quickly puffs the dough and blisters the cheese, creating a contrast of textures. The garlic parsley butter brushed on after baking adds a fresh, aromatic finish that elevates the whole dish.

Notes and substitutions

Use store-bought pizza dough for convenience, or your favorite homemade dough. Make sure the dough is at room temperature for easier handling. If the dough is too sticky, lightly flour your work surface. For the cheese, use low-moisture mozzarella that melts well without becoming watery. Cut it into small cubes so they fit inside each dough ball.

A 10-inch cast-iron skillet is ideal, but any oven-safe skillet or baking dish will work. If using a different size, adjust the number of dough balls accordingly. The garlic butter can be made ahead, but the bread is best baked fresh. For extra flavor, add a pinch of red pepper flakes or Italian seasoning to the butter.

• pizza dough: Use store-bought pizza dough for convenience, or homemade dough if preferred.
• mozzarella: Use provolone or a blend of Italian cheeses for a different flavor.
• unsalted butter: Salted butter can be used; reduce added salt if any.
• fresh parsley: Dried parsley can be used in a pinch, but fresh is best.

Equipment

• 10-inch cast-iron skillet
• mixing bowl
• pastry brush
• cutting board
• knife