Description
Cheddar Jalapeño Pull Apart Bread is a savory, cheesy treat perfect for sharing. Soft pizza dough is rolled out, layered with melted butter, mozzarella, cheddar, and spicy pickled jalapeños, then cut and stacked into a loaf pan to bake until golden and bubbly. This flavorful bread is ideal as an appetizer or snack and pairs wonderfully with marinara or ranch sauce.
Ingredients
Scale
For the Bread:
- 1 pound pizza dough
- 2 tablespoons butter, melted
- 1 cup shredded mozzarella cheese
- 1 cup grated cheddar cheese
- 1/4 cup sliced pickled jalapeño peppers, drained
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Butter a loaf pan thoroughly, then line it with parchment paper, making sure the paper covers the bottom and sides to allow easy removal of the bread after baking.
- Roll Out the Dough: Lightly flour your work surface and roll the pizza dough into a large rectangle approximately 10 by 20 inches in size, ensuring an even thickness for uniform baking.
- Add Toppings: Brush the melted butter evenly over the rolled dough surface. Sprinkle the shredded mozzarella and grated cheddar cheeses uniformly over the buttered dough. Then distribute the sliced pickled jalapeños over the cheese layer to add a spicy kick.
- Cut and Stack the Dough: Using a sharp knife, cut the dough lengthwise into three long strips. Then cut each strip into six squares. Carefully stack groups of four to six squares at a time, trying to keep the cheese intact between the layers to maintain the pull-apart effect.
- Place in the Pan: Arrange each stack of squares vertically in the prepared loaf pan, placing them snugly next to each other so the bread bakes evenly and pulls apart beautifully once done.
- Bake: Bake the bread in the preheated oven for about 25 minutes, or until it is puffed up and golden brown on top, signaling that it’s cooked through and ready to serve.
- Serve: Allow the bread to cool slightly in the pan before removing. Serve warm for best flavor and texture, optionally accompanied by warm marinara sauce or ranch dressing for dipping.
Notes
- Ensure the jalapeños are well-drained to avoid soggy bread.
- Use fresh mozzarella and sharp cheddar for the best flavor contrast.
- You can replace pickled jalapeños with fresh ones if you prefer less tang and more heat.
- Let the bread cool minimally so it’s easy to handle but still warm for the best pull-apart texture.
- This bread can be reheated wrapped in foil at 350°F for 10 minutes to refresh its softness.
