Here is a detailed, step-by-step Pepperoni and Mozzarella Pull-Apart Bread recipe.

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Ingredients

For the Dough (from scratch option)

• 3 ½ cups all-purpose flour

• 2 ¼ teaspoons active dry yeast (1 packet)

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 cup warm milk (about 110°F / 43°C)

• 2 tablespoons olive oil

• 1 large egg

Filling

• 2 cups shredded low-moisture mozzarella cheese

• 1 cup sliced pepperoni (about 70–80 slices)

• 3 tablespoons melted butter

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 2 tablespoons grated Parmesan cheese (optional)

For Serving (Optional)

• Warm marinara sauce for dipping

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Step-by-Step Directions

Step 1: Activate the Yeast

1. In a small bowl, combine warm milk and sugar.

2. Sprinkle yeast over the top.

3. Let sit for 5–10 minutes until foamy.

   • If it does not foam, your yeast may be inactive.

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Step 2: Make the Dough

1. In a large mixing bowl, combine flour and salt.

2. Add the yeast mixture, olive oil, and egg.

3. Mix until a shaggy dough forms.

4. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.

   • The dough should be soft but not sticky.

5. Place dough in a lightly oiled bowl.

6. Cover with a towel or plastic wrap.

7. Let rise in a warm place for 1–1½ hours, until doubled in size.

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Step 3: Prepare the Garlic Butter

1. In a small bowl, mix melted butter, minced garlic, and Italian seasoning.

2. Set aside.

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Step 4: Shape the Bread

1. Preheat oven to 350°F (175°C).

2. Grease a 9×5 inch loaf pan or line with parchment paper.

3. Punch down the risen dough.

4. Roll it out into a large rectangle, about ¼ inch thick (roughly 12×18 inches).

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Step 5: Add Filling

1. Brush the entire surface with garlic butter.

2. Evenly sprinkle shredded mozzarella over the dough.

3. Distribute pepperoni slices evenly across the surface.

4. Sprinkle Parmesan cheese if using.

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Step 6: Cut and Stack

1. Using a pizza cutter or sharp knife, cut the dough into 3–4 equal vertical strips.

2. Stack the strips on top of each other carefully.

3. Cut the stacked strips into 3–4 equal sections.

4. Turn the stacks sideways and place them into the prepared loaf pan.

   • The layers should be visible from the top.

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Step 7: Second Rise

1. Cover loosely.

2. Let rise for 20–30 minutes until slightly puffy.

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Step 8: Bake

1. Bake for 30–35 minutes.

2. The top should be golden brown and the cheese melted.

3. If browning too quickly, tent loosely with foil.

4. Internal temperature should reach about 190°F (88°C).

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Step 9: Rest and Serve

1. Let cool in pan for 10 minutes.

2. Remove from pan carefully.

3. Serve warm.

4. Pull apart pieces and dip in warm marinara sauce if desired.

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Shortcut Version (Using Store-Bought Dough)

If you prefer faster preparation:

• Use 1 pound pizza dough (store-bought).

• Skip Steps 1 and 2.

• Begin at Step 4.

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Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in a 325°F oven for 10–15 minutes for best texture.

• Avoid microwaving if possible, as it can make the bread chewy.