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Pull-Apart Garlic Bread

close up shot of pull-apart garlic bread on a pan
Seasoned, pre-made bread dough slathered with butter, seasonings, parmesan, and delicious garlic, all baked together! This mouthwatering pull-apart garlic bread is perfect for sharing at family dinner!
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Table of Contents
  1. PULL APART GARLIC BREAD
  2. HOW TO MAKE THIS PULL APART GARLIC BREAD
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Upgrade your usual spaghetti night garlic bread with this pull-apart garlic bread! This Pull-Apart Garlic Bread is a twist on the classic recipe that makes for an incredible appetizer or side dish. Just use pre-made bread dough, cut up, and tossed in a delicious combination of garlic, butter, and cheese!

While you’ll love this cheesy garlic bread on its own, it also works as a great side that pairs well with our 20 Minute One Pot Pasta, or our flavorful and rich Ground Beef Stroganoff.

close up shot of pull-apart garlic bread on a pan being pulled apart by hand

MORE PULL-APART BREAD RECIPES:
Cheesy Pull-Apart Bread | Pull-Apart Pizza Bread


PULL APART GARLIC BREAD

pull-apart garlic bread raw ingredients that are labeled

You will need:

  • 16 ounce loaf of frozen or refrigerated bread dough
  • ½ cup salted butter, melted
  • ½ to 1 teaspoon Italian seasoning
  • 2 to 3 cloves of garlic, minced
  • 2 to 3 tablespoons parmesan cheese, grated

SUBSTITUTIONS AND ADDITIONS

Bacon Bits: Adding a sprinkle of bacon bits under the parmesan can add another twist to your cheesy garlic bread. Add as desired, but be careful not to overfill.

Parsley:  Adding a sprinkle of chopped parsley allows the flavor of the herb to enhance the end result. The parsley sprinkle gives the dish a nice-looking finish and is a great non-overpowering flavor to add in.

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HOW TO MAKE THIS PULL APART GARLIC BREAD

STEP ONE: Defrost the frozen bread dough overnight in the fridge. Once the dough is thawed, set out at room temperature for at least 1 hour.

STEP TWO: Grease a loaf pan with butter and set it aside.

STEP THREE: Use a rolling pin or your fingers, to spread the dough into a rectangle approximately 9×12 inches. 

STEP FOUR: Brush dough heavily with melted butter.

pull-apart garlic bread process shot of dough being brushed with melted butter

STEP FIVE: Sprinkle Italian seasoning over the melted butter. Then sprinkle finely minced garlic over the dough. 

PRO TIP: Raw garlic will not cook in the center of the bread, so be sure to used minced! If you want a milder flavor, use less garlic, garlic paste, roasted garlic, or even garlic salt. For a stronger garlic flavor, use more garlic as desired.

STEP SIX: Sprinkle parmesan cheese over the dough.

pull-apart garlic bread process shot of parmesan being sprinkled on dough

STEP SEVEN: Use a pizza cutter or knife to cut the dough into 12 squares, about 3×3 inches each. Stack the squares on top of each other, forming a little pile.

pull-apart garlic bread process shot of dough pieces being staked

STEP EIGHT: Carefully transfer the stack of dough and lie it on its side in the prepared loaf pan. You can see how the dough slightly resembles a reshaped “loaf”, but the dough will not fill the whole bottom of the loaf pan until it rises.

pull-apart garlic bread process shot of dough being stacked in pan

STEP NINE: Cover the pan with a light dishcloth and set it in a warm, draft-free location to rise. Allow the dough to rise until the stacked layers have puffed up to the top of the loaf pan and filled it completely, this could take 2 to 3 hours.

PRO TIP: If you have the ‘proof’ setting on your oven, this makes for an ideal location to keep the bread at the perfect temperature while allowing it to rise.

STEP TEN: Preheat the oven to 375 degrees F.

STEP ELEVEN: Brush the risen bread with more melted butter. Cover the loaf pan loosely with aluminum foil.

pull-apart garlic bread process shot of risen bread being brushed with butter

STEP TWELVE: Bake the bread covered for a total of 25 minutes, removing the foil cover for the last 5 minutes of baking.

STEP THIRTEEN: Remove from the oven and brush with any remaining butter.

STEP FOURTEEN: Serve hot straight out of the pan or remove the full loaf from the pan and serve.

STORAGE

IN THE FRIDGE: Cover the bread with plastic wrap, or store it in an airtight container. This will allow it to keep for 1 to 2 days.

overhead shot of pull-apart garlic bread on a pan

The crispy crust of this warm, chewy, pull apart garlic bread is complimented by the perfect blend of parmesan and seasonings. It makes for a great shareable dish to bring to the table. Serve as a lovely appetizer or alongside your dinner as a side dish. However you choose to serve it, everyone will love sharing this yummy bread!

MORE RECIPES YOU’LL LOVE

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close up shot of pull-apart garlic bread on a pan

Pull-Apart Garlic Bread

5 from 1 vote
Seasoned, pre-made bread dough slathered with butter, seasonings, parmesan, and delicious garlic, all baked together! This mouthwatering pull-apart garlic bread is perfect for sharing at family dinner!
Prep Time 4 hours 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Servings 6

Ingredients
  

  • 16 oz loaf frozen or refrigerated bread dough
  • 1.2 cup salted butter melted
  • ½ to 1 tsp Italian seasoning
  • 2 to 3 cloves garlic minced
  • 2 to 3 tbsp parmesan cheese grated

Instructions
 

  • Defrost frozen bread dough overnight and/or once dough is thawed, set out at room temperature for at least 1 hour.
  • Grease a loaf pan with butter and set aside.
  • Use a rolling pin or your fingers to spread the dough into a rectangle approximately 9×12 inches.
  • Brush dough heavily with melted butter.
  • Sprinkle Italian seasoning over the melted butter.
  • Sprinkle finely minced garlic over the dough.
    TIP: Raw garlic will not cook in the center of the bread. If you want a milder flavor, use less garlic, garlic paste, roasted garlic, or even garlic salt. For a stronger garlic flavor, use more garlic.
  • Sprinkle parmesan cheese over the dough.
  • Use a pizza cutter or knife to cut the dough into 12 squares, about 3×3 inches each.
  • Stack the squares on top of each other, forming a little pile.
  • Carefully transfer the stack of dough and lie it on its side in the prepared loaf pan. You can see how the dough slightly resembles a reshaped “loaf”, but the dough will not fill the whole bottom of the loaf pan until it rises.
  • Cover the pan with a light dishcloth and set it in a warm, draft-free location to rise. The proof setting on the oven works great. Allow the dough to rise until the stacked layers have puffed up to the top of the loaf pan and filled it completely, this could take 2 to 3 hours.
  • Preheat the oven to 375 degrees F.
  • Brush the risen bread with more melted butter. Cover the loaf pan loosely with aluminum foil.
  • Bake the bread covered for a total of 25 minutes, removing the foil cover for the last 5 minutes of baking.
  • Remove from the oven and brush with any remaining butter.
  • Serve hot straight out of the pan or remove full loaf from the pan and serve.

Nutrition

Calories: 527kcal | Carbohydrates: 36g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 707mg | Potassium: 19mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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