Pull-Apart Pepperoni Pizza Garlic Bread

This pull-apart pepperoni pizza garlic bread takes a classic sourdough loaf and transforms it into a shareable, cheesy, pepperoni-loaded appetizer. Cross-hatching the bread creates a perfect grid of bite-sized pieces, each one stuffed with mozzarella, marinara, and crispy pepperoni cups.

A generous pour of five-clove garlic butter seeps into every cut, infusing the bread with rich, savory flavor. Baked until the cheese melts and the edges turn golden, this loaf is made for pulling apart and watching the cheese stretch.

Imagine a warm, crusty loaf of bread, its top scored into a grid and stuffed with gooey mozzarella, tangy marinara, and crispy pepperoni. That is exactly what this pull-apart pepperoni pizza garlic bread delivers. The cross-hatch technique turns a simple sourdough boule into a vessel for all your favorite pizza toppings.

Each cube becomes a mini pizza bite, perfect for dunking or just pulling apart with your hands. The garlic butter, made with five cloves of fresh garlic, oregano, and red pepper flakes, adds a punch of flavor that ties everything together.

This recipe is straightforward, requires minimal prep, and bakes in under 20 minutes, making it an ideal last-minute appetizer or snack.

Ingredients

Why this recipe works

Cross-hatching the bread creates a large surface area for the filling and allows the heat to penetrate evenly, ensuring every bite is cheesy and flavorful.

The cuts are deep enough to hold the mozzarella and pepperoni without breaking the bottom of the loaf, so the bread stays intact while baking. This technique also allows the garlic butter to seep into the bread, flavoring it from the inside out.

Baking at 375°F (190°C) for 18 minutes is the sweet spot: it melts the cheese completely, crisps the pepperoni cups, and toasts the bread edges without burning the garlic. The result is a contrast of textures—crispy exterior, soft interior, and gooey cheese—that makes each pull irresistible.

Notes and substitutions

Choose a round, crusty sourdough boule that is about 1 pound. A dense, sturdy loaf works best, as it holds up to stuffing and baking. Sliced mozzarella is easier to tuck into the cuts, but shredded low-moisture mozzarella also works. Mini pepperoni cups are ideal because they curl and crisp in the oven, but regular pepperoni slices cut into quarters are a fine substitute.

If you don't have a sourdough boule, any round crusty bread like ciabatta or an Italian round will work. For the garlic butter, use fresh garlic, not pre-minced, for the best flavor. Adjust the red pepper flakes to your heat preference. Marinara sauce can be substituted with pizza sauce or crushed tomatoes seasoned with Italian herbs.

• sourdough boule: Any round crusty bread loaf, such as ciabatta or Italian round
• sliced mozzarella: Shredded low-moisture mozzarella
• mini pepperoni cups: Regular pepperoni slices, cut into quarters
• marinara sauce: Pizza sauce or crushed tomatoes with Italian seasoning

Equipment

• Bread knife
• Mixing bowl
• Small bowl
• Pastry brush
• Baking sheet
• Aluminum foil