White Pizza Pull-Apart Bread

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Normally I like to start the week off with a post featuring a healthy, well-balanced recipe. One you can make Monday night and take for lunch the rest of the week. But Christmas is less than 2 weeks away and I am in full holiday chub gainage right now, so instead today I bring you this White Pizza Pull-Apart Bread.

Allie and Raven drove down yesterday to NJ for our now 3rd annual holiday hangout day. We finally put our mason jar cocktail shaker to use thanks to Raven’s dangerously smooth gin martinis, noshed on Syrah-soaked cheese from Trader Joe’s, watched and recited all of Home Alone, and also ate this bad boy…

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Garlicky, buttery, cheesy, and crusty – it’s all that you hoped pizza pull-apart bread would be. AND it comes together in about 5 minutes. Make this as a last minute appetizer for a holiday party this season and it will not disappoint.

White Pizza Pull-Apart Bread adapted from How Sweet It Is

1 sourdough or italian bread loaf

5 tbsp butter

4 garlic cloves, minced

1 tbsp freshly grated Parmesan cheese

1/2 tsp dried thyme

1/3 cup chopped sun-dried tomatoes

1 1/2 cups shredded Italian cheese mix (We used Quattro Formaggio from Trader Joe’s, which has asiago, fontina, parmesan, and provolone.)

fresh basil leaves, julienned

1. Preheat oven to 425. Line a baking sheet with foil. Cut a grid pattern into the top of the bread loaf, leaving about an inch uncut from the bottom of the loaf. Loosely tent with foil and bake for 10 minutes.

2. Meanwhile, melt butter in a small saucepan. Add the garlic, grated Parmesan, and thyme. Stir.

3. Pour the butter mixture into the crevices of the bread. Next, gently stuff the bread with sun-dried tomatoes. Finally, stuff with shredded cheese and top loaf with more shredded cheese and some basil leaves.

4. Bake for 15-20 minutes until cheese is melted and golden. Top with more freshly grated Parmesan and basil. Dig in hands first!

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