Pull-Apart Pepperoni Pizza Garlic Bread Step-by-step instructions

Before you start

Preheat the oven to 375°F (190°C). Gather all ingredients and equipment. Place the sourdough boule on a cutting board. Melt the butter in a small saucepan or microwave. Grate the garlic cloves.

Measure the oregano and red pepper flakes. Have the mozzarella slices, marinara sauce, and mini pepperoni cups ready. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Instructions

Prep and Stuff

1. 1Cross-hatch the loaf
   Place the sourdough boule on a cutting board. Using a bread knife, cut a cross-hatch pattern into the top, making cuts about 1 inch apart. Cut down to about 1 inch from the bottom, but do not cut all the way through. The loaf should remain intact.
   Look for The loaf has a grid pattern of squares, each about 1 inch wide, and the bottom stays connected.
   Tip If the knife sticks, lightly oil the blade. Make sure the cuts are deep enough to hold the filling.
2. 2Make the garlic butter
   In a small bowl, combine the melted butter, grated garlic, oregano, and red pepper flakes. Stir well to blend.
   Look for The butter is fragrant with garlic and herbs, with a slight red tint from the pepper flakes.
   Tip Grate the garlic on a microplane for a finer texture that distributes evenly.

The loaf is cross-hatched into a neat grid, and the garlic butter is mixed and fragrant. The crevices are filled with mozzarella, marinara, and pepperoni, and the butter is poured over the top.

The loaf looks generously stuffed but still holds its shape. The kitchen smells of garlic and herbs. Before baking, ensure the butter has seeped into the cuts; if not, brush it over the surface again.

Bake to Golden

3. 3Stuff the crevices
   Gently pull apart the cuts in the bread to open the crevices. Tuck slices of mozzarella into each opening, along with small spoonfuls of marinara. Press mini pepperoni cups into the cheese and sauce, distributing them evenly throughout the loaf.
   Look for Every crack is filled with cheese, sauce, and pepperoni, and the loaf looks generously stuffed.
   Tip Work from the outside toward the center to avoid overstuffing the middle.
4. 4Pour over the garlic butter
   Pour the garlic butter evenly over the top of the stuffed loaf, making sure it seeps into the crevices. Use a pastry brush to coat the surface of the bread.
   Look for The bread glistens with butter, and the garlic mixture is visible in the cuts.
   Tip Tilt the loaf slightly to let the butter run into the deepest cuts.

After 18 minutes, the cheese is melted and bubbly, the pepperoni cups are crispy and slightly curled, and the bread top is golden brown. The edges of the bread are toasted and crisp. The aroma is intensely cheesy and garlicky. Check that the cheese is fully melted and the bread is hot throughout. If the top is browning too quickly, tent with foil.

Pull and Serve

5. 5Bake until crispy and melted
   Place the loaf on a baking sheet. Bake at 375°F (190°C) for 18 minutes, until the cheese is melted and bubbly and the bread is golden and crispy on top.
   Look for The cheese is fully melted, the pepperoni cups are crispy at the edges, and the bread top is golden brown.
   Tip If the top browns too quickly, tent loosely with foil for the last few minutes.
6. 6Pull apart and serve
   Remove the loaf from the oven and let it cool for 2–3 minutes. Then pull apart the bread cubes with your hands or tongs, revealing the long cheese pulls. Serve warm.
   Look for The bread cubes separate easily with long strands of melted mozzarella.
   Tip Serve immediately while the cheese is still stretchy.

The loaf is slightly cooled, and pulling apart a cube reveals long, stretchy strands of mozzarella. The bread cubes are crispy on the outside and soft inside, with a savory, cheesy, and spicy flavor. Serve immediately while the cheese is still warm and stretchy. The dish looks impressive on a platter, with golden bread and red pepperoni cups visible.

Common mistakes

One common mistake is cutting all the way through the bread, which causes the loaf to fall apart. Keep the cuts about 1 inch from the bottom. Overstuffing the bread can make it hard to close and may cause the filling to spill out.

Use a moderate amount of filling. Another mistake is pouring too much butter, making the bread soggy; the amount given is just right. Finally, do not overbake, or the cheese will become tough and the bread too hard.

How to tell it’s done

The bread is done when the cheese is fully melted and bubbly, the pepperoni cups are crispy and slightly charred at the edges, and the top of the bread is golden brown.

The internal temperature of the bread is not critical, but the cheese should be hot and molten. If you insert a knife into the center, it should come out hot. Let the loaf cool for 2–3 minutes before pulling apart to avoid burning your fingers.