Pepperoni Pizza Pull-Apart Bread

 

My next three or four blog posts are all going to help you plan your Super Bowl Sunday menu. Whether you're a football fan or not, I'm willing to bet you're a football FOOD fan! Who isn't? This recipe that's barely even a recipe would be a perfect addition to your menu. Pepperoni? Good. Bread? Good. Cheese? Gooooood. Did you just hear Joey Tribbiani right in that moment? Me too.

Like with the Crunchy Buffalo Chicken Cups that I posted on Monday, I served this at one of my Christmas parties, so I was only able to snap one quick photo before everyone dug in! But it looked pretty impressive, if I do say so myself, and tasted really good too.

The trick with this is to really shove all the ingredients down into the slits you cut into the bread. Don't be shy; really cram it in there from bottom to top. I admittedly didn't do a great job of this and the bottom of the loaf didn't have many of the toppings. So learn from my mistakes and go very generous with everything. Really fill it up and use the full amount of ingredients recommended, even if it seems like a lot as you're cutting it up.

If you happen to have any leftover, this actually reheats really well. I had a little bit left, and popped it in the oven at 350 for a few minutes just until it was warm and re-crisped.

Pepperoni Pizza Pull-Apart Bread
Recipe from Let's Dish

1 round bread loaf (I used sourdough)
10-12 oz. mozzarella or Provolone cheese slices, cut into 1-inch squares (I used a mix of the two cheeses)
1 (3.5 oz.) package pepperoni, halved
4 Tbsp butter, melted
1/2 - 3/4 tsp. garlic powder
1/2 tsp. dried oregano
2  - 3 Tbsp Parmesan cheese, shredded
Marinara sauce for dipping

Preheat your oven to 350 degrees.

Make horizontal then vertical cuts deep in the bread, about one inch apart, being careful not to go through the bottom crust. Place the cut loaf on a foil-lined baking sheet and stuff cheese slices and pepperoni halves between the cuts. Combine the butter, garlic powder and oregano. Drizzle or brush the butter mixture over the bread with a pastry brush. Sprinkle the bread with the shredded Parmesan cheese.

Wrap the loaf completely in foil and bake for 15 minutes. Unwrap the bread and bake another 10 - 15 minutes, or until the cheese is melted and the bread is golden and crusty.

Serve with warm marinara sauce for dipping.