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Garlic Gruyere Pull-Apart Bread
Crispy on the outside and impossibly soft within, this savory pull-apart bread is baked in a Bundt pan with layers of melted garlic butter, nutty Gruyere, and fresh green onions. Using pre-made pizza dough keeps the assembly incredibly straightforward. Guests can tear off their own warm, cheesy pieces right at the table. It's a highly interactive side dish that pairs beautifully with a simple bowl of heated marinara sauce for dipping.
Equipment
- Oven
- Cake Pan
Ingredients
- 2 batches Pizza-Tastic Dough
- 5 tablespoons butter
- 1 garlic clove, crushed with press
- 2 tablespoons dried onion flakes
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped, plus 2 tablespoons finely chopped green onions
- 1 cup coarsely shredded Gruyère cheese
- 2 tablespoons finely chopped fresh parsley
- 1 cup marinara sauce, heated, for dipping
Instructions
- 1Preheat the oven to 400°F. Grease a 10- to 12-cup Bundt pan and dust it lightly with flour. On a lightly floured surface, shape each ball of pizza dough into an 8-inch square.
- 2Combine 4 tablespoons of butter and the crushed garlic in a small microwave-safe bowl. Cover with vented plastic wrap and microwave on high for 1 minute, or until the butter melts. Brush the garlic butter generously over both dough squares.
- 3Sprinkle one dough square with the dried onion flakes and sesame seeds. Sprinkle the second square with two of the chopped green onions.
- 4Cut each dough square into 1-inch pieces. Layer one-third of the flavored dough pieces, buttered side down, into the bottom of the prepared Bundt pan. Top with half a cup of the shredded Gruyere cheese.
- 5Add another third of the dough pieces, followed by the remaining half cup of Gruyere cheese. Finish with a final layer of the remaining dough pieces. Staggering the pieces ensures the cheese melts evenly throughout the bread.
- 6Melt the remaining 1 tablespoon of butter and brush it over the top layer of dough. Sprinkle the remaining 2 tablespoons of chopped green onions and the fresh parsley over the top.
- 7Cover the Bundt pan with a clean kitchen towel and let the dough rise in a warm place for 20 minutes. This brief resting period helps the dough puff up for a lighter texture.
- 8Bake the bread for 25 to 30 minutes, or until the top is golden brown. Let the bread cool in the pan for 5 minutes before inverting it onto a serving plate. Serve warm with heated marinara sauce for dipping.
Notes
- Make ahead: You can assemble the bread in the Bundt pan, cover tightly, and refrigerate overnight. Let it sit at room temperature for 45 minutes before baking.
- Storage: Keep leftover bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat: Warm individual portions in the microwave for 15 seconds, or wrap the whole loaf in foil and bake at 350°F until heated through.
- Swap: If you don't have Gruyere, shredded provolone or low-moisture mozzarella work beautifully as substitutes.