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this garlic butter pizza pull apart bread is smothered in garlic butter, stuffed with pizza fillings, and topped with so.much.cheese!

You will absolutely love this Garlic Butter Pizza Pull Apart Bread! This pull apart bread is a cross between garlic bread and pizza!

Garlic Butter Pizza Pull Apart Bread |

garlic butter pizza pull apart bread

If you haven’t been following me from the beginning, let me introduce you to this Cheesy Pizza Pull Apart Bread — circa 2014 — when I had no idea how to use my camera. Fast forward to 2016, and I even though I STILL don’t know what I’m doing with my camera…I do know how to put together a mean pull apart bread, and had to remake this for your eating pleasure. Serve as a snack, a side OR an appetiser! We may even had it for dinner 3 nights in a row.

Pull-Apart Garlic Bread will be gone in 10 seconds flat—we can almost guarantee it.


  • 3 c. shredded mozzarella, divided
  • 2 (8-oz.) blocks cream cheese, softened
  • 1 c. ricotta
  • ⅓ c. plus 2 tbsp. freshly grated Parmesan, divided
  • 1 tbsp. Italian seasoning
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • ¾ c. pizza sauce
  • 1 c. mini pepperoni
  • 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
  • ¼ c. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp. freshly chopped parsley


  1. Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9″-x-13″ baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni.
  2. Halve biscuits and roll into balls, then place on top of dip.
  3. In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan.
  4. Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes.
  5. Let cool 10 minutes before serving.

By uvu44

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