Irresistibly Cheesy Pepperoni Pizza Pull-Apart Bread: The Ultimate Game Day & Family Fun Recipe

Say goodbye to the standard pizza slice and get ready for a sensational snack experience! Pepperoni Pizza Pull-Apart Bread is here to claim its rightful place in your culinary spotlight. This mouthwatering pizza bread is more than just a dish; it’s an event, perfect as a show-stopping game day appetizer, a delightful after-school treat, or a fun, easy, and unique twist on your regular family pizza night. Imagine tender, rich pizza dough layered with savory marinara sauce, spicy pepperoni, and generous amounts of gooey, melted cheese, all baked to golden perfection in a simple loaf pan. It’s an incredibly delicious and interactive way to savor all your favorite pizza flavors in a whole new format!

Allow me to introduce you to the glorious creation that is Pepperoni Pizza Pull-Apart Bread. This isn’t just any bread; it features an impressive twenty layers of homemade, supremely tender dough, each lovingly sandwiched with tangy tomato sauce, generous sprinkles of shredded mozzarella, and perfectly seasoned pepperoni slices. Once assembled, these delightful layers are stacked high in a loaf pan and brushed with fragrant melted garlic butter before baking. The result is a truly unforgettable savory bread that effortlessly pulls apart, revealing gooey cheese and savory pepperoni in every bite.

Trust me when I say, this just might become your ultimate pizza recipe! It’s an innovative and fun way to enjoy classic pizza flavors, making it a guaranteed hit for any occasion.

Why You’ll Love This Pepperoni Pizza Bread:

• Exploding with Cheesy, Pepperoni Goodness: Each layer is generously stuffed with mozzarella and pepperoni, delivering an incredible flavor burst and the ultimate cheese pull. Stuffed crust pizza enthusiasts will undoubtedly fall in love with this unique recipe!
• Crafted with Simple, Accessible Ingredients: You won’t need to hunt for exotic items. This recipe uses everyday pantry staples and fresh ingredients, making it easy to whip up anytime.
• Endlessly Customizable: While pepperoni is a classic, this bread serves as a fantastic canvas for your creativity. Easily swap out or add your favorite pizza toppings to make it truly your own.
• Designed for Sharing: The pull-apart format makes it inherently communal and interactive. It’s perfect for passing around a gathering, allowing everyone to easily grab a piece.
• Unique, Tender Dough Texture: Unlike traditional chewy, slightly crisp pizza crusts, this recipe utilizes a rich dough. Similar to the dough used in fluffy pecan sticky buns, it incorporates additional fats and ingredients like milk, butter, and eggs. This results in an exceptionally tender, soft, and moist bread that practically melts in your mouth, providing a delightful contrast to the savory fillings.

I’ve personally filed this recipe under the highly coveted “Foods I Could Eat My Body Weight In” category, but I enthusiastically invite you to be the ultimate judge of that statement.

For convenience, you can follow my detailed recipe below for homemade pizza dough, or for a significant time-saving shortcut, feel free to use your favorite pre-made pizza dough readily available at your local grocery store!

When it comes to dough, there’s a key distinction that elevates this pull-apart bread from ordinary pizza. Most traditional pizza doughs are classified as lean doughs, typically composed of just four fundamental ingredients: flour, water, yeast, and salt. This minimalistic composition results in a crust that is characteristically chewy with a slightly crisp exterior. However, for the exceptionally tender and rich texture desired in this pull-apart bread, I opt for a rich dough. Rich doughs, similar to those found in indulgent homemade cinnamon rolls or impossibly soft dinner rolls, contain a higher fat content and additional enriching ingredients such as milk, butter, and eggs. These elements are crucial; they contribute significantly to the dough’s softness, tenderness, and a noticeably richer flavor profile, making each bite truly decadent.

Here’s a detailed breakdown of the ingredients you’ll need:

For the Rich Pizza Dough:

• All-Purpose Flour: Standard all-purpose flour works perfectly for this recipe, providing the ideal structure without being too heavy. No fancy flours required!
• Granulated Sugar: A touch of sugar does more than just add a hint of sweetness; it plays a vital role in activating the yeast, helping the dough to rise beautifully and achieve that desirable tender crumb.
• Instant Yeast: My preference is instant yeast because it’s incredibly convenient. It doesn’t require prior proofing, meaning you can mix it directly with your dry ingredients, saving you time and an extra step.
• Whole Milk: I highly recommend using whole milk for its superior richness, which contributes to the luxurious flavor and tender texture of the dough. However, if dietary needs or preferences dictate, low-fat milk or even a plant-based milk alternative can be used, though the final texture may vary slightly.
• Unsalted Butter: Butter is a cornerstone of a rich dough, imparting incredible flavor and tenderness. Using unsalted butter gives you precise control over the salt content in your recipe. If you only have salted butter available, be sure to reduce or omit the additional salt specified in the recipe to avoid over-salting.
• Water: This essential liquid is combined with the milk and butter in a saucepan. This warm mixture is crucial for hydrating the flour and, most importantly, activating the yeast, ensuring your dough rises perfectly.
• Large Eggs: Eggs are indispensable for adding richness, flavor, and structure to the dough. It is absolutely vital that your eggs are at room temperature. Cold eggs can seize the butter and affect the yeast’s activity, leading to an inconsistent dough. To quickly bring cold eggs to room temperature, simply place them in a bowl of warm (not hot!) water for a few minutes before you begin mixing.

For the Flavorful Toppings and Finish:

• Marinara Sauce: The heart of any pizza, choose your absolute favorite store-bought marinara or pizza sauce. Alternatively, challenge yourself to whip up your own homemade marinara sauce; a delicious version can be made in as little as 10 minutes!
• Shredded Mozzarella Cheese: Mozzarella is a classic for a reason – it melts flawlessly, creating that iconic, stretchy, irresistible cheese-pull that everyone loves. For variety, consider swapping it with shredded cheddar, provolone, or even a blend of Italian cheeses for a different flavor profile. All will work wonderfully.
• Pepperoni: I’m a huge advocate for mini pepperoni slices in this recipe! Their smaller size means you get more pepperoni distribution in every bite. They are also my top choice for recipes like pizza dip and muffin pan pizza cups, ensuring maximum flavor in this savory pull-apart bread.
• Garlic Butter: This simple yet powerful finishing touch is made by combining melted butter with finely minced garlic. Brushing this mixture over the dough before and during baking adds an incredible depth of savory flavor and helps create a beautiful, golden-brown, crispy crust.

For precise measurements and detailed quantities, please refer to the complete recipe card provided below.

Kelly’s Note: Don’t be shy about customizing your pizza pull-apart bread! Feel free to get incredibly creative with your topping choices, incorporating any combination of your usual pizza favorites. Think vibrant olives, crisp bell peppers, savory cooked sausage, or even a sprinkle of oregano. If it tastes great on a pizza, it will undoubtedly taste fantastic baked into this delightful pull-apart bread!

The journey to this delectable pull-apart bread begins with crafting the perfect rich pizza dough. I typically rely on my trusty stand mixer for kneading the dough, as it simplifies the process and ensures a consistent texture. However, don’t fret if you don’t own one! You can absolutely mix and knead the dough by hand. It will require a bit more effort and dedicated time, but rest assured, the end results will be just as wonderfully delicious and satisfying.

1. Prepare Dry Ingredients: In the large bowl of your stand mixer (or a spacious mixing bowl if kneading by hand), thoroughly stir together the initial 2 cups of all-purpose flour with the granulated sugar, salt, and instant yeast. Ensure these dry ingredients are well combined, then set the bowl aside for a moment.
2. Warm Wet Ingredients: In a small saucepan, combine the whole milk and 6 tablespoons of unsalted butter. Heat this mixture over a low flame, stirring gently, just until the butter is completely melted. Immediately remove the saucepan from the heat and carefully stir in the water. It’s crucial to check the temperature of this liquid mixture using a kitchen thermometer; it should register between 120-130°F (49-54°C). This temperature range is vital for properly activating the yeast. If the liquid is too hot, it will kill the yeast; if it’s too cold, the yeast won’t activate, and your dough won’t rise.
3. Combine and Begin Kneading: Pour the warmed milk and butter mixture over the dry ingredients in your stand mixer bowl. Using a sturdy spatula, gently fold the ingredients together just until they are barely combined and no dry pockets of flour remain. Attach the dough hook to your stand mixer and begin kneading the dough on low speed. Continue kneading for approximately 3 minutes until all the ingredients are fully incorporated and a shaggy dough forms.
4. Incorporate Eggs Gradually: With the mixer still running on low speed, add the room temperature eggs one at a time. It’s important to allow each egg to be fully incorporated into the dough before adding the next. This ensures even distribution and proper dough development.
5. Achieve Smooth Dough Consistency: Stop the mixer and add ½ cup of the remaining flour. Resume kneading on low speed for about 2 minutes, until the dough becomes smooth and begins to pull away from the sides of the bowl. Next, add 3 more tablespoons of flour, and knead just until the dough is soft to the touch but still retains a slight stickiness. Avoid adding too much flour, as this can result in a dense and dry bread.

Pro Tip: Throughout the kneading process, pay close attention to the dough’s consistency. It should feel soft and pliable, but maintain a slight stickiness to the touch. If it feels too wet, add a little more flour, one tablespoon at a time. However, be cautious not to add an excessive amount of flour, as this can over-stiffen the dough and lead to a dense, tough final product rather than the desired light and airy texture.

6. Form the Dough Ball: Turn the freshly kneaded dough out onto a lightly floured work surface. Knead it gently just 5 or 6 times, enough to bring it together into a smooth, cohesive ball. Avoid overworking the dough at this stage.
7. First Proof (Rise): Lightly grease a large clean bowl with a little oil or cooking spray. Place the dough ball into the greased bowl, then tightly cover the bowl with plastic wrap. Transfer the covered bowl to a warm, draft-free spot and allow the dough to proof for about one hour, or until it has noticeably doubled in size. This first rise is crucial for developing flavor and texture.
8. Roll, Sauce, and Top: Once proofed, gently deflate the dough by pressing out the air. Turn it out onto a lightly floured work surface and, using a rolling pin, roll the dough into a large rectangle, aiming for approximate dimensions of 20 inches by 11 inches. Once rolled, generously brush the entire surface of the dough with your marinara sauce, making sure to leave a small border. Evenly sprinkle the shredded mozzarella cheese over the sauce, then arrange the pepperoni slices on top of the cheese.
9. Cut and Stack Layers: Carefully trim any uneven edges off the rectangle to create clean, straight sides. Then, slice the dough rectangle width-wise (across the shorter side) into 5 equal strips. Stack these 5 strips precisely on top of one another. Once stacked, cut the combined strips into 4 equal parts, which will yield a total of 20 smaller squares. These squares are the building blocks for your pull-apart effect.

10. Assemble in Loaf Pan & Second Proof: Generously butter a 9″x5″ loaf pan to prevent sticking. Take your prepared dough squares and stack them snugly against each other in the loaf pan, ensuring the cut sides face downwards. This arrangement is key to creating those distinct layers and achieving the signature pull-apart effect when served. Lightly cover the loaf pan with plastic wrap and allow the dough to undergo its second proof for about 30 minutes, or until it has doubled in size once more. This secondary rise is absolutely critical for ensuring a light, airy, and fluffy texture in your finished pizza bread.
11. Garlic Butter & Initial Bake: While the dough is proofing, preheat your oven to 350°F (175°C). In a small bowl, stir together the melted butter with the minced garlic to create your fragrant garlic butter mixture. Once the dough has proofed, place the loaf pan on a baking sheet (to catch any potential drips) and bake it in the preheated oven for an initial 15 minutes.
12. Final Garlic Butter & Golden Bake: After the first 15 minutes, carefully remove the loaf pan from the oven. Using a pastry brush, generously brush the top of the partially baked loaf with the remaining garlic butter. Return the loaf pan to the oven and continue baking for another 15 to 20 minutes, or until the top is beautifully golden brown and the cheese is bubbly and melted.

This incredibly cheesy and savory pepperoni pizza pull-apart bread is truly at its absolute best when served warm, straight from the oven. Its interactive and satisfying nature makes it the ideal appetizer for sharing at any gathering – think bustling football party food or a casual get-together with friends. It also transforms into a delightful and fun family dinner, especially when paired with a fresh, vibrant kale salad with warm bacon vinaigrette to balance the richness. Of course, it’s equally perfect as a hearty and comforting after-school snack for hungry kids (and adults!). To elevate the experience, serve it with an extra bowl of warm marinara sauce on the side for dipping, and prepare to watch this irresistible loaf disappear in record time!

Common Questions About Pizza Pull-Apart Bread

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Appetizer

Pepperoni Pizza Pull-Apart Bread Recipe Card

Skip the slice in favor of easy, cheesy Pepperoni Pizza Pull-Apart Bread.

Author: Kelly Senyei

5 from 2 votes

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Print Recipe

Ingredients

For the dough:

• ▢ 2 3/4 cups all-purpose flour, divided
• ▢ 2 teaspoons sugar
• ▢ 1 teaspoon salt
• ▢ 2 1/4 teaspoons instant yeast (1 envelope)
• ▢ 1/3 cup whole milk
• ▢ 6 Tablespoons unsalted butter
• ▢ 1/4 cup water
• ▢ 2 large eggs, at room temperature

For the toppings:

• ▢ 1/2 cup pizza or marinara sauce
• ▢ 1 cup shredded mozzarella cheese
• ▢ 1/4 cup sliced pepperoni
• ▢ 2 Tablespoons unsalted butter, melted
• ▢ 2 cloves garlic, minced

Instructions

• In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. Set aside.
• In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. Remove the saucepan from the stove and stir in the water. Let set until it reaches 120-130ºF.
• Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.
• Attach the dough hook to your stand mixer and knead the dough on low speed until fully incorporated, about 3 minutes. Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.
• Stop the mixer and add ½ cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.
• Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.
• Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size. (See Kelly’s Notes.)
• Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20″x11″. Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni. (See Kelly’s Notes.)
• Trim the edges, discarding any scraps, to make straight sides along the rectangle.
• Cut the rectangle (width-wise) into 5 equal strips. Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares. (See Kelly’s Notes.)
• Lightly butter a 9″x5″ loaf pan. Stack the squares against each other, cut-sides down. (There will be extra space on both sides.) Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.
• Preheat the oven to 350FºF.
• Stir together the melted butter and minced garlic.
• Place the loaf pan on a baking sheet and bake it for 15 minutes.
• Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.
• Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.

Kelly’s Notes

• One of the most effective ways I’ve found to proof any type of bread is to run my dryer for a few minutes, and then shut it off and place the covered bowl of dough inside. Shut the dryer door and voila! Your very own warm, dark proofing box.
• Feel free to get creative with your toppings, opting for any combination of your usual favorites, such as olives, peppers, sausage, etc.
• It helps to have a very sharp knife or pizza wheel for cutting the dough into strips and squares.
• ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 454kcal, Carbohydrates: 49g, Protein: 14g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 110mg, Sodium: 645mg, Potassium: 224mg, Fiber: 3g, Sugar: 3g, Vitamin A: 780IU, Vitamin C: 1.7mg, Calcium: 134mg, Iron: 3.3mg

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