September 27, 2023
Review RecipeCheesy Pull-Apart Bread
This delicious cheesy pull-apart bread is stuffed with butter, herbs, and cheese for a tasty side dish or appetizer.
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Simple and easy, this cheesy pull-apart bread is the perfect balance of flavors, irresistible texture, and is loaded with ooey-gooey cheesy goodness. A fresh loaf of French bread is sliced and then stuffed with Italian herbs, garlic butter, and cheese before baking.
Want more delicious recipes? These dinner rolls are a favorite from grandma’s recipe box. And, if you like pull-apart bread, try this classic monkey bread for brunch or dessert.
Cheesy Pull-Apart Bread Ingredients
You’ll need:
- 1 (14.5-ounce) country white sourdough bread, round
- ½ cup unsalted butter, melted
- 2 teaspoons minced garlic cloves
- 1 teaspoon Italian seasoning (or equal parts of dried basil parsley and oregano)
- 2 tablespoons chopped parsley divided use
- ½ teaspoon rosemary
- 2 cups shredded mozzarella cheese
SUBSTITUTIONS AND ADDITIONS
BREAD: We start with a loaf of fresh sourdough bread but you could use a round loaf of crusty French. You could bake homemade bread from scratch, or pick it up at your local bakery or grocery store to make this cheesy garlic bread even easier.
MEAT: You could add pepperoni slices in the crevices along with the cheese to turn this into pizza bread.
CHEESE: Mozzarella is the best cheese for this bread but you could switch it out for a sharp cheddar cheese instead. You can also add a sprinkle of parmesan cheese for even more cheesy goodness.
ITALIAN SEASONING: If you do not have an Italian seasoning blend you can mix equal parts dried parsley, dried basil, and dried oregano. You can make a large batch and store the extras in an airtight jar in your spice pantry for future use.
How To Make This Cheesy Pull-Apart Bread Recipe
STEP ONE: Preheat oven to 375°F. Line a sheet pan with tin foil or parchment paper.
STEP TWO: Place your loaf of bread onto the foil-lined sheet pan. Using a sharp serrated knife slice 1-inch slices on the diagonal, then rotate and repeat. You will be making a grid pattern.
PRO TIP:
Make sure that you do not cut all the way through to the bottom crust of your loaf. You want to slice down until ¼ inch is kept uncut from the bottom.
STEP THREE: Gently open up your bread loaf so that it resembles a “bloomed” flower. This will allow all the butter and cheesy goodness to get into all the crevices of the loaf.
STEP FOUR: In a small bowl, place your melted butter, minced garlic, Italian seasoning, rosemary, and one tablespoon of your fresh chopped parsley. Stir until all the spices are incorporated.
STEP FIVE: Brush the butter mixture onto the loaf of sliced bread, making sure you get the butter into all the open crevices.
STEP SIX: Gently stuff the shredded cheese into all the open crevices of the bread, not packing it too tightly, and making sure that some of the cheese is sprinkled onto the top.
STEP SEVEN: Lightly tent your stuffed loaf with a piece of aluminum foil that you have gently sprayed with cooking spray so that the cheese does not stick.
STEP EIGHT: Bake your cheesy pull-apart bread for 10 minutes covered, then remove the foil and continue to bake for an additional 15 minutes or until the cheese is melty and the bread is lightly golden.
PRO TIP:
Keep a close eye on your bread once you remove the foil as you don’t want the top to get too crispy.
STEP NINE: Garnish the top of the bread with the remaining 1 tablespoon chopped fresh parsley. Place on a platter and serve.
How To Serve
This cheesy pull-apart bread should be served right away. Serve your cheesy bread with a dipping sauce such as pizza sauce, ranch dressing, or marinara sauce or you can serve this cheesy pull-apart garlic bread alone.
MORE BREAD RECIPES
Storage
IN THE FRIDGE: If you do have any leftovers, you can store them for a day in the fridge. If you wish to reheat the bread, you can cover it back with foil and place it into a 350°F oven for 15 minutes to warm it back through.
IN THE FREEZER: We don’t recommend freezing this bread as it will get soggy with the melted butter and not taste quite the same once thawed.
This amazing easy cheesy garlic pull-apart bread is perfect to serve with any meal as a delicious side dish or as a party appetizer. Not only is it a quick recipe, but it’s also loaded with amazing flavor and stuffed with cheese — what could be better!
FREQUENTLY ASKED QUESTIONS
How do I store this bread?
This easy cheesy pull-apart bread is best served fresh, but if you do have leftovers, you can keep them in the fridge for a day and warm it up in the oven to make your bread crispy again.
What is the best bread for this recipe?
While we chose a loaf of country white sourdough bread, French bread would also be tasty for this recipe.
Can I freeze this bread?
We do not recommend freezing this bread as the melted butter may make it soggy. It is best to make this recipe fresh.
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Cheesy Pull-Apart Bread
This delicious cheesy pull-apart bread is stuffed with butter, herbs, and cheese for a tasty side dish or appetizer.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Ingredients
- 14.5 ounces country white sourdough bread round
- 2 cups shredded mozzarella cheese
- ½ cup unsalted butter
- 2 teaspoons minced garlic
- 1 teaspoon italian seasoning, or equal parts of dried basil parsley and oregano
- 2 tablespoons chopped parsley, divided
- ½ teaspoon rosemary
Instructions
- Preheat oven to 375°F. Line a sheet pan with aluminum foil.
- Place your loaf of bread onto the foil-lined sheet pan. Using a sharp serrated knife slice 1-inch slices on the diagonal, then rotate and repeat. You will be making a ‘grid’ pattern. Make sure that you do not cut all the way through to the bottom of your loaf. You want to slice down until ¼ inch is kept uncut from the bottom.
- Gently open up your bread loaf so that it resembles a “bloomed” flower. This will allow all the butter and cheesy goodness to get into all the crevices of the loaf.
- In a small bowl, place your melted butter, minced garlic, Italian seasoning, rosemary, and one tablespoon of your fresh chopped parsley. Stir until all the spices are incorporated.
- Brush the butter mixture onto the loaf of sliced bread, making sure you get the butter into all the open crevices.
- Gently stuff the shredded cheese into all the open crevices of the bread, not packing it too tightly, and making sure that some of the cheese is sprinkled onto the top.
- Lightly tent your stuffed loaf with a piece of aluminum foil that you have gently sprayed with cooking spray so that the cheese does not stick.
- Bake your cheesy pull-apart bread for 10 minutes covered, then remove the foil and continue to bake for an additional 15 minutes or until the cheese is melty and the bread is lightly golden.
- Garnish your bread with the remaining 1 tablespoon chopped fresh parsley. Place on a platter and serve.
Video
Notes
- Make sure that you do not cut all the way through to the bottom crust of your loaf. You want to slice down until ¼ inch is kept uncut from the bottom
- Keep a close eye on your bread once you remove the foil as you don’t want the top to get too crispy.
Nutrition
Calories: 188kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 179mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 1mg
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Comments
Toni Thomason says
Mouth-watering delicious!
Treena says
Fantastic recipe. Love making this simply as an appetizer or with a huge pot of spaghetti.
Estelle Pearce says
The best pull apart cheesy bread recipe I have tried! A real crowd pleaser. So glad I have you in my email. Thank you so much.