Italian Provolone Pull-Apart Bread – a boule-style bread round with melted Provolone, marinara sauce, garlic, and seasonings. So easy and so delicious!
I made pull-apart bread a few months ago and Trevor said, “it sort of looks like a brain.” And then I kissed him, told him he’s genius, and gave him
$500 candy corns.
There are a bazillion recipes available for pull-apart bread, all varied by the type of loaf you use, seasonings, and of course, cheese. I wanted an Italian taste this time around, but not too strong, so I went with my trusted BelGioioso provolone. It’s mild, but also rich and flavorful.
BelGioioso provolone is available at various retailers across the country, but I usually buy the 2-pound pack at Costco. The last time was when I had a group of friends over a month ago. One of them said, “that’s a lot of cheese. How do you use it all?” to which I laughed, “Oh, that is never a problem.”
One of the nice things is, the packaging is resealable, so it stays fresh for a long time.
Their provolone is made from Wisonsin milk, high quality, and aged for 60 days. I use it a lot in every day sandwiches, but I love that it melts well, making it perfect for this bread!
BRAIN BREAD. How awesome is this for Halloween? And a great savory option, which are few and far between.
Other Pull Apart Bread recipes to check out
How To Make This Pull Apart Bread Recipe
Italian Provolone Pull-Apart Bread
- 1 pound round boule-style loaf of sourdough
- 6 slices provolone cheese , cut into 1/2-inch pieces
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup marinara sauce
- 2 large garlic cloves , minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- chopped fresh parsley , to garnish
- Preheat oven to 375 degrees. Rip off a large enough piece of foil to wrap around the loaf; coat with nonstick spray and place on a baking sheet.
- Cut the loaf of bread into 1-inch slices with a serrated knife, leaving about 1/4-inch of the base of the bread intact. Repeat cuts in the opposite direction to create a crosshatch/cubed pattern. Place bread on the foil.
- Press provolone pieces between all the slices of bread.
- In a small bowl, whisk together the butter, marinara, minced garlic, garlic powder, onion powder, and Italian seasoning. Gently pry apart the bread pieces and drizzle the mixture over the loaf evenly, making sure to get in all the seams and cover all the pieces.
- Wrap the bread up in the foil. Bake for 15 minutes.
- Open up the foil, increase oven temperature to 425 degrees, and bake another 10 minutes until the cheese is melted and the bread is golden brown. Let stand 5 minutes before serving, sprinkle with parsley, pull apart the pieces and enjoy!