Super Quick Pull Apart Cheesy Garlic Bread

It’s October!!!!! I am soooo excited!!!!

We are finally out of the 90 degree temps. The high yesterday was 89 degrees yesterday and the 10 day forecast shows temps as low as 86 for the high. I love the heat but I am thrilled with this.

It is finally cool enough to go out on long enjoyable walks at night now. Last night my friend and I went out as the sun was setting and we chatted as we quickly did a 2.25 mile loop in our neighborhood. That was great, but it was also great to wrap it up and  feel refreshed, not feeling absolutely gross and drenched. #floridaproblems

At least it meant the day ended on a high note as I had to watch my Giants lose yet another game. And on the final play as well. GET IT TOGETHER GUYS!!!

At least there are great things in life like this pull apart garlic bread.

I am a sucker for garlic bread, but this is so much better than your average garlic bread. It’s quick to make, super buttery and flaky. And the cheese, is the thing that takes it to the next level. It gives it those slightly burned edges, that are extra tasty. yum!!!

I made my garlic bread in a 9×5 loaf, but if you have mini loaf pans then you can use that instead. I would use 2 loaf pans instead of 1 large one. I as well would cut back on some baking time, but, honestly, I don’t know how much since haven’t tried it. I’d check it after 15 minutes and see what ya think.

The worst thing about this bread is that it will disappear so quickly. Once you pull a piece off, another will follow, and there another hand sneaks in and grabs another piece, and before you know it you are just licking your fingers planning the next time you make it.

Super Quick Pull Apart Cheesy Garlic Bread

Makes 8 servings


  • 1 8-ounce package Crescent dough sheet
  • 4 Tablespoons butter, melted
  • 1 heaping Tablespoon finely chopped parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 Cup grated Parmesan cheese
  • chopped parsley for garnish


  1. Preheat oven to 350F. Spray a 9×5 loaf pan or 2 mini loaf pans with non stick cooking spray.
  2. On a well floured surface, roll the dough out so it is 24″ x 12″.
  3. Combine the melted butter, parsley, garlic powder, salt, and pepper in a small bowl. Mix well.
  4. Spread the butter mixture over the entire surface of the dough. Sprinkle with the cheese.
  5. Cut into even sized 24 pieces, then stack them up and lay that pieces on their side in the loaf pan. You will need to spread the pieces out a bit.
  6. Cover with foil and bake for 15 minutes, remove foil and bake for another 10 minutes.
  7. Remove from oven and sprinkle with chopped parsley.




Pull Apart Pepperoni Pizza Bread


Umm, Florida… get your act together.

It’s just too cold right now.


As I type this it’s 44 degrees here (Sunday night!). It was so cold this morning that I didn’t want to get out of bed.

Yes, I am well aware that is not really cold. Prior to the move in Feb, I grew up in New England my whole life so I know cold temps. We did the long witers, polar vortex, record setting cold and snow, and blizzards. So I know what cold feels like when you are wearing coats inside since you just can’t stay warm, nor really afford cranking up the heat. Or when your bus breaks down from the cold. Or when your dog won’t even go outside since it’s so cold… ya get the point.


But, this is just not ‘right’ for Florida now.

We went out for a friend’s birthday on Friday and we were supposed to go golfing, but the wait time was crazy and it was just too cold. Even when we were called everyone was like “yeah, no thanks, too cold.” It seriously was cold, but the worst part was the wind. The wind chill temp was in the 30’s. nope.

Anyway, I’m over the ‘cold’ but I’m not over how good this pull apart bread is.

It’s so good. So, so good. I love pizza so this pull apart bread that is loaded with cheese and pepperoni that you then dip into pizza sauce. So much flavor. So much cheese pull.

It doesn’t take much effort to make. Autumn even helped me roll it out!


The dough it simple to make. Then ya roll it out and you sprinkle it a whole bunch of cheese and pepperoni all over the buttery dough. Slice up pieces, slap them together and put them in a loaf pan. You’re about 45 minutes away from the best herby cheesy bread that you yank part and dip into hot pizza sauce.

This is just so perfect for post season game watching. (ugh you let me down Giants!) It will go over really well for The Superbowl. I bet everyone will be loving this.


Pull Apart Pepperoni Pizza Bread

Makes 1 loaf


  • 1 Cup plus 2 Tablespoons warm milk (105-110 degrees, 2% or whole milk)
  • 1 package active yeast (2 1/4 teaspoons)
  • 3 Cups flour
  • 1 teaspoon salt
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 Cup olive oil
  • 4 ounces of butter, melted
  • 2 Cups shredder mozzarella cheese
  • 1 6-ounce package sliced pepperoni
  • serve with hot pizza sauce


  1. Bloom the yeast in the milk for a few minutes.
  2. In the bowl of a stand mixer or a large bowl, add the flour, salt, parsley, garlic powder, and onion powder. Mix to combine.
  3. Add the milk and the oil to the dry ingredients and mix well to combine. The dough should be coming together to form a ball and pulling away from the sides of the bowl. The dough is a bit moist so if it’s a bit dry add a bit more milk.
  4. Transfer the dough to the well- oiled large bowl and cover with plastic wrap. Let sit for at least 1 hour to double in size.
  5. When you are ready to make the bread, preheat the oven to 350 F.
  6. Roll the dough out so it’s about 12″ x 20″. Spread the melted butter on dough. Using a pizza cutter, cut into pieces that are about 4″ x 5″. Then sprinkle the cheese over all of the pieces, add 2 pieces to pepperoni to the pieces.
  7. Stack the pieces on each other. Turn the last piece to face in so the dough it on the outside. Then place into the butter loaf pan. Sprinkle any cheese that fell off during assembly on top of the bread.
  8. Bake for 35-45 minutes, until golden brown and the cheese is melty. Remove and let cool for 10 minutes before serving with hot pizza sauce.


Bacon, Mushroom, Onion, and Cheese Stuffed Bread- SRC

It’s been a year since I’ve started to participate in Secret Recipe Club and I have really enjoyed this past year.It’s been so much fun getting to interact with other bloggers and to make some really fun recipes. I can’t wait for the next year with this great group!



This month I had Anne’s blog called Anne Jisca’s Healthy Pursuits. Wouldn’t you know I think the pick the 1 indulgent thing on the blog. She has great soups, breads, so many other great fresh homemade recipes on her blog. Of course I pick one with bacon and cheese. It’s just that once I saw her Bacon Cheese Stuffed Bread I knew I needed to have it. It would just work out perfectly to enjoy on a leisurely Sunday with some NASCAR and Football on. Plus, some Frankenstorm updates watching didn’t hurt! Oh, Hurricane Sandy, please be nice!



I made some changes to the original recipe in that I don’t have bacon bits at home so I used regular bacon and then I added mushroom and onion to the mix. I just figured adding some mushroom and onion would add to the overall flavor. Plus knowing it would basically be lunch it should have a veggie in there. ha! This was really simple to prepare and was so good. I highly suggest making this or a few different kinds, maybe with sun-dried tomatoes, artichokes, or some sauteed chopped broccoli. It’s the perfect game day treat!

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

Serves 4


  • 1 boule loaf of bread (8oz)
  • 4 slices of bacon
  • 8 oz o mushrooms, chopped
  • 1 small white onion, chopped
  • 1 tablespoon butter
  • 1 pinch red pepper flake
  • 2 oz of freshly grated cheese, such as cheddar or Gruyere


  1. Prepare the bread but cutting a cross hatch in the loaf almost all the way through. Place the bread onto a baking sheet lined with a large piece of tin foil.
  2. Cut the bacon into small pieces. In a medium sized skillet, cook on medium low until completely cooked. Drain on a paper towel. Discard all but 1 tablespoon bacon drippings.
  3. Over medium heat, cook the mushrooms and onion in the same skillet with the bacon drippings as well as the butter. season with red pepper flake, salt and pepper. Once the mushroom and onion are cooked down add the bacon back into the skillet.
  4. Add the bacon, mushroom, and onion mixture into the crevices of the bread. Freshly grate the cheese over the entire bread. Gently, wrap the foil over the bread to tent it over the cheese.
  5. In a preheated 350 degree oven, bake the bread for 15 minutes. Open the foil to expose the top and broil for 1-2 minutes to get a golden brown top.


Secret Recipe Club

Check out my previous Secret Recipe Club Posts:

September: Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

August: Birthday Cake Oreo Truffles

July: Tropical Pork Pineapple Kebabs

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!


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