Pepperoni Stuffed Cheesy Bread
My pepperoni stuffed cheesy bread makes a great finger food for game days movie nights, and more. It’s also a great side for soups and pasta!
Ingredients
for the garlic butter
- 8 tbsp unsalted butter
- 3-5 cloves garlic miced. You can also sub 1 tsp garlic powder
- 1 tbsp dried or fresh parsley You can also use Italian seasoning
for the pepperoni bread
- 1 uncut loaf of bread be sure to use a larger crusty loaf of bread, I like to use sourdough or Italian bread. But you can also use French bread, a French baguette, or your favorite homemade loaf!
- 1 cup shredded mozzarella cheese
- 1/3 cup shredded parmeasen cheese
- 1 cup pepperoni slices plus extra for putting on top of the bread
Instructions
- In a small saucepan melt the butter, once it is hot and bubbly add the garlic and parsley. Cook stirring often until the garlic is soft and fragrant, 3-5 minutes. Remove the pan from the heat.
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper, and set aside.
- Place your uncut loaf of bread on a cutting board, then with a sharp knife, cut the bread 3/4 of way down into 1-inch diagonal slices. (see notes for how to cut your bread into bite-sized pieces!)
- Place the cut bread on your prepared baking sheet.
- Then use your figures to create some space between each slice, and drizzle the garlic butter into each space. It might seem like a lot of butter, but be sure to use all of it!
- Carefully stuff the gap between each slice with pepperoni slices, I layered mine against one side of each slice to leave room for the cheese. Then stuff each slice with shredded mozzarella cheese. Be sure to leave a little mozzarella cheese to sprinkle on top of the bread!
- Cover the loaf loosely with a large piece of aluminum foil, and place the bread in your preheated oven. And bake for 20 minutes.
- After 20 minutes, remove the foil and layer any remaining slices of pepperoni over the top of the bread, then sprinkle the parmesan cheese and any remaining mozzarella cheese over the top. Place the bread back in the oven and bake for an additional 5 minutes or until the cheese on top is melted and the edges of the bread are golden brown.
- I like to switch my oven to broil at this point to get the cheese on top extra melty and nicely browned, but you can easily skip this step!
- Allow the bread to cool for 5 minutes before serving.
- Serve with your favorite soup or pasta. Or as an appetizer with a side of your favorite marinara sauce, pizza sauce, or your favorite dipping sauce. Enjoy!
Notes
To cut your loaf into bite-sized pieces instead of slices, follow these steps, just keep in mind it will a little harder to stuff your bread this way. Place your uncut loaf of bread on a cutting board, then with a sharp knife, cut the bread 3/4 of way down into 1-inch diagonal slices. Turn the bread and slice in the opposite direction, creating roughly 1-inch cubes across the top of the bread.
Any leftover bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored in the fridge for up to 3 days! To reheat your garlic bread, wrap the loaf loosely in foil and place it in the oven at 350 degrees F for 10 minutes.
Nutrition
Calories: 324kcalCarbohydrates: 4gProtein: 10gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 78mgSodium: 538mgPotassium: 102mgFiber: 0.3gSugar: 1gVitamin A: 647IUVitamin C: 1mgCalcium: 164mgIron: 1mg
Tried this recipe?Let us know how it was!