When I need to feed a crowd, this cheesy garlic pull-apart bread is always my go-to. It’s inexpensive and fast to make, but — more importantly — it bakes beautifully and is completely irresistible.
This recipe uses pizza dough, and you can even use the store-bought variety that you can usually find near the deli section. We’ll be baking it in a bundt pan, so make sure you’ve got a 12-cup capacity bundt at the ready.
Cheesy garlic pull-apart bread
Ingredients:
- 1 medium shallot
- 3 garlic cloves
- Fresh parsley, divided
- 2 pounds pizza dough, store-bought or homemade
- 2 tablespoons olive oil
- 1 stick salted butter, divided
- 4 ounces goat cheese
1. Preheat and prep
Preheat the oven to 375 F. Mince shallot, garlic and ¼ cup of parsley (about 6 sprigs) and set aside. We'll use half the minced parsley in Step 3 and the rest in Step 7.
2. Cut your dough
Lightly flour your work surface or a large cutting board. Cut the pizza dough into bite-sized pieces, about 1" cubes. Make sure to keep the pieces separate — if you put them in a mound, they'll stick right back together! Set aside.
3. Get all garlicky and buttery
In a small saucepan, heat olive oil over medium heat. Add shallot and garlic, then saute for 1-2 minutes; it'll be very fragrant but not browned. Turn off and remove from heat. Add half the minced parsley and 4 tablespoons of butter to melt in the pan.
Once all the butter's melted, transfer the contents of the pan into a large bowl. Keep the pan around, but set it aside for now — we'll use it again to melt more butter later.
4. Butter up the dough
Place a few pieces of dough at a time into the bowl with the butter mixture. Toss the dough, add more pieces and toss again. Keep doing this until all the dough is in the bowl and covered with the butter mixture.
5. Shape the bread
Arrange one layer of dough pieces in the bottom of a bundt pan.
Take half the goat cheese, break into small pieces and sprinkle evenly over the dough. Place another layer of dough over that, add a second layer using the remaining cheese, then top with the last layer of dough.
6. Bake it up
Bake for 35 minutes, until the top is golden golden. Let it rest for a few minutes while you knock out Step 7.
7. Yes, more butter
In the same pan you used before, melt another 4 tablespoons of butter over medium heat, along with half of the remaining minced parsley. Once melted, place in a small ramekin.
Place a serving platter or board over the bundt and invert to release. Pop the butter-filled ramekin in the center for dipping or drizzling and sprinkle the whole gorgeous assemby with the remaining minced parsley.
Serve immediately and watch the crowd go wild.
