This Pepperoni Pizza Pull Apart Bread features soft layers of homemade bread loaded with tomato sauce, cheese, and pepperoni for an appetizer that’s sure to be a fan favorite.
A certain big game is coming up in just three short weeks for us American football fans. A game that celebrates American spirit, enthusiasm for whatever team you call your own, and the opportunity to be with friends, drink beer, and eat excessive amounts of great food.
While my team is officially out of the race to the Superbowl (c’mon Chargers, step it up this year!), I’m still majorly in it for the food. The best kind of Superbowl food is the kind that’s shareable, delicious, and typically covered with too much cheese. This Pepperoni Pizza Pull Apart Bread totally fits all of those criteria.
This dough recipe creates one of the softest and most tender bread loaves I’ve made to date, while still holding together into tearable, cheesy sheets of bread. The flavor of Italian seasoning in the bread dough itself, along with the pizza sauce layered in between each piece of dough gives this that classic pizza flavor we all know and love.
The cheese holds everything together and makes this loaf stringy, gooey, and perfect for serving warm to a big crowd of hungry friends. Give everyone a big plate of tomato sauce to dip their bread in, and I can’t guarantee it’ll last past the first round of commercials.
This is the kind of bread that will make people want to be your friend. People will do irrational things for warm, gooey loaves of cheesy, pizza-flavored bread. It’s true. Try it out. Your Superbowl party will be raging.
P.S. You vegetarians, leave out the pepperoni with no consequences. You’ll still have cheesy goodness. :)Print
For the dough
- 2 3/4 cups bread flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/3 cup milk (I used 2%)
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 eggs (at room temperature)
For the filling
- 2 tablespoons butter (room tempterature)
- 3 cloves of garlic (minced)
- 1/4 cup pizza sauce
- 2 cups shredded mozzarella cheese
- Pepperoni (chopped (optional))
- In the bowl of a stand mixer fitted with the dough hook, combine 1 3/4 cups of bread flour with sugar, salt, garlic powder, Italian seasoning, and yeast, and stir to mix. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add the remaining 1 cup of flour and knead the dough on low for about 4-5 minutes. It will still be slightly sticky but resist adding more flour.
- Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. Combine butter and minced garlic and spread evenly on rolled out dough. Spread pizza sauce on top of that, and sprinkle evenly with pepperoni and cheese.
- Using a pizza cutter, slice the dough from top to bottom into 6 even strips. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down. Cover the dough with a towel and let rise for another hour.
- Preheat the oven to 350ºF and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown. Serve with warm pizza sauce.
Recipe inspired by https://www.justataste.com/pepperoni-pizza-pull-apart-bread-recipe/
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