Italian Pull-Apart Bread
Easy boule-style Italian Pull-Apart Bread with melted Provolone, marinara sauce, butter, garlic, and seasonings. Always a hit for game day, at gatherings, or even as side for dinner the entire family will go crazy for - it's great served with tomato soup!
Servings: 6
Ingredients
- 1 pound round boule-style loaf of sourdough
- 8 slices provolone cheese , cut into 1/2-inch pieces
- 1/2 cup unsalted butter ,melted
- 1/4 cup marinara sauce
- 2 cloves garlic , minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- chopped fresh parsley , to garnish
Instructions
- Preheat oven to 375 degrees F.
- Rip off a large enough piece of foil to wrap around the entire sourdough loaf; place on a large baking sheet and coat with nonstick spray.
- Using a serrated knife, cut the loaf of bread into 1-inch slices, 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.
- Place provolone pieces between ALL the slices of bread, making sure to get down in the grooves.
- In a small bowl, whisk together the melted butter, marinara sauce, minced garlic, garlic powder, onion powder, and Italian seasoning.
- Gently pry apart the bread pieces and drizzle the butter 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 20 minutes. Open up the foil, increase oven temperature to 425 degrees, and bake another 5 or so 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!
Video
Nutrition
Calories: 458kcal | Carbohydrates: 45g | Protein: 16g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 689mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 763IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 3mg