Comfort food writ large. Scads of ooey, gooey mozzarella melted onto a pull-apart loaf of tender garlic bread studded with pepperoni. Does it get better than this? Maybe, but I can't see how
- 1 loaf Italian bread 16 ounces, by weight
- 1 pound grated mozzarella cheese
- 1 stick 4 ounces by weight butter
- 1 large clove of garlic minced or pressed
- 1 bunch of green onions scallions trimmed and thinly sliced
- 24-30 slices of pepperoni cut into quarters
- Nonstick cooking spray and foil
- Optional: additional chopped scallions for garnish.
Preheat oven to 350°F (or preheat grill to medium heat). Lay out a double thickness of standard foil (or a single thickness of heavy-duty foil.) Spray lightly with nonstick cooking spray. Set aside
In a microwave safe bowl, or a heavy-bottomed skillet, heat the butter until melted and mix in the garlic and sliced green onions. Stir with a serving spoon.
Lay the loaf of bread on the cutting board and cut a ½” grid pattern into it stopping about ¼” above the base of the bread so that it stays connected. Gently pry apart the bread and spoon the butter mixture along the seams. Gently wrap the foil up around the top of the loaf and put on a rimmed baking sheet. Bake for 10 minutes.
Remove the pan from the oven, open the foil and sprinkle the mozzarella cheese over the top, gently pushing some of the cheese down into the cut bread. Separate and scatter the pepperoni over the top, shoving some into the sliced bread, too.
Leave the foil open and return the pan to the oven or grill and raise the heat to 425°F or HIGH for another 15 minutes or until the cheese is completely melted and bubbly and lightly browned on top.
Let set for 3 minutes before garnishing with additional chopped scallions, if desired. Serve while still hot or warm.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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