Featured Recipe
Cheesy Garlic Pull-Apart
By Kate
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A pull-apart garlic bread packed with mozzarella, roasted garlic, Italian herbs, and a subtle kick from smoked paprika plus crushed red pepper. Butter replaced with olive oil for depth. Cut carefully halfway through loaf in a criss-cross, stuffed generously, baked covered, then broiled for bubbly, golden cheese. Dipping sauce is creamy aioli with lemon zest and a pinch of smoked paprika, offering a smoky, bright contrast. Ideal for sharing or keeping all to yourself when nobody’s watching.
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Prep:
12 min
Cook:
25 min
Total:
37 min
Serves:
8 servings
Italian-American
comfort food
snacks
party food
Introduction
Bread, cheese, garlic. Simple combo that turns snack into a small event. Pull-apart takes time upfront, cutting precisely, stuffing right, but rewards with gooey cheesy pockets at every bite. Roasted garlic over raw for a subtle sweet punch. Olive oil replaces butter — gives less saturated fat and adds fruity depth, plus safer to broil since butter burns fast and blackens. Toss some smoked paprika in to tease the tongue differently than red pepper flakes alone. Sauce? Skip plain butter dip. Mix lemon aioli with smoky paprika to lift the richness. Watch cheese bubbling carefully under broiler — smells change, texture shifts, crisp edges form but center stays stretchable. cues you’ve nailed it. Leftovers? Wrap tight. Reheat low, slower or whole gets chewy. Keep that in mind before making an entire loaf solo.
Ingredients
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- Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
About the ingredients
Mozzarella is best when shredded fresh — pre-shredded has anti-caking agents that can affect melt and texture. Swap for fontina or provolone if you want a deeper flavor, but texture differs. Roasted garlic takes away harsh bite; don’t substitute raw or it’ll be overpowering. Italian seasoning can be a blend or individual dried herbs like oregano, basil, and thyme. Smoked paprika adds a twist — optional but recommended to avoid one-dimensional heat from red pepper flakes alone. Olive oil works better than butter on broil to prevent burning; butter can be swapped back if you monitor broil carefully. Sourdough is key for texture stability, but any sturdy round loaf works; just avoid super soft sandwich bread which turns mushy.
Method
Technique Tips
Cutting bread half-depth is crucial but tricky — use a serrated bread knife, don’t rush. Stop midway to keep loaf structure so it pulls apart cleanly and holds shape on baking sheet. Stuffing cheese too tightly squishes bread, too loose and you get cheese on tray not inside. Warm oil helps distribute flavors and prevents dryness, but don’t drench bread or it sogs. Covering foil traps moisture to warm through, prevents crust from becoming too crisp early, ensuring melty cheese pockets. Broil last step is all about timing— cheese must bubble and brown, not burn. Smell shifts from sweet garlic to toasted notes tells you time’s up. Sauce can be prepped any time before baking, easy to tweak. Fresh lemon juice brightens, smoky paprika balances fat. No dipping sauce substitute? Use plain garlic butter but add a squeeze of lemon for zip. Pull apart immediately after broil while cheese hot and stretchy. Cool bread loses stretch and becomes clumpy. Leftovers reheat wrapped in foil at 300°F until warm, about 8-10 minutes. Avoid microwave which makes bread gum-like.
Chef's Notes
- 💡 Use a serrated knife. Cut deep but not through the bottom. Checkerboard look holds together. Space cuts equally, keeps bread structure. Watch fingers.
- 💡 Roasted garlic sweetens, unlike raw. Don't skip this. Mash it well. Mix with cheese blend. Warm olive oil helps. Distribute flavor without drowning loaf.
- 💡 Foil covering needed. Trap steam. Keeps soft while cheese melts. Remove for broiling, watch closely. Timing crucial. Smell shifts from garlic to toasted notes.
- 💡 Broil last few minutes. Golden bubbles are good. Monitor carefully — burnt cheese ruins vibe. Pull out when edges crisp up. Stretchy cheese is the goal.
- 💡 For dipping sauce, adjust for your taste. Mayo can be heavy, mix lighter. Add garlic and lemon. Smoky paprika balances richness.
- 💡 Last tip - make leftovers work. Wrap tightly. Oven reheat only to avoid chewiness. 300°F around 8-10 minutes wrap helps maintain texture.
Kitchen Wisdom
What if cheese oozes out while baking?
Too tightly packed cheese. Adjust by loaf. Leave space in crevices. Make sure cuts are right too.
Can I use another type of bread?
Yes but choose sturdy ones. Avoid soft sandwich bread. It becomes mushy. Focus on structure.
What to do with leftover bread?
Wrap tightly. Reheat in oven at low temp. 300°F no more than 10 minutes. Prevents drying out.
Dipping sauce alternatives?
Go for garlic butter. Add lemon for flavor. A squeeze brightens richness. Or skip sauce for pure cheesy fun.
