Provolone Pull-Apart Bread

Provolone Pull-Apart Bread
Provolone Pull-Apart Bread

Ingredients

  • 1 pound round loaf of French or Sourdough bread
  • 6 slices BelGioioso Mild or Sharp Provolone cheese, cut into 1/2-inch pieces
  • 1/2 cup unsalted butter, melted
  • 1/4 cup marinara sauce
  • 2 large garlic cloves, minced
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried Italian seasoning
  • Fresh parsley, chopped

Directions

Preheat oven to 375˚F. Place a large enough piece of foil on a baking sheet to wrap the entire loaf; coat foil with nonstick spray.

Cut the loaf of bread into 1-inch slices with a serrated knife, leaving a 1/4-inch of the base of the bread intact.  Repeat cuts in the opposite direction to create a crosshatch or cubed pattern. Place bread on the prepared foil and press the provolone pieces into the openings of the bread.

In a small bowl, whisk together the butter, marinara, minced garlic, garlic powder, onion powder and Italian seasoning. Drizzle the mixture evenly over the loaf, wrap the bread in the foil and bake for 15 minutes.

Remove loaf from oven and open the foil.  Increase oven temperature to 425˚F and bake another 10 minutes until cheese is melted and bread is golden brown. Let loaf rest for 5 minutes before serving, garnish with fresh parsley.

Ingredients

  • 1 pound round loaf of French or Sourdough bread
  • 6 slices BelGioioso Mild or Sharp Provolone cheese, cut into 1/2-inch pieces
  • 1/2 cup unsalted butter, melted
  • 1/4 cup marinara sauce
  • 2 large garlic cloves, minced
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried Italian seasoning
  • Fresh parsley, chopped

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