{"id":32375,"date":"2024-03-26T12:52:33","date_gmt":"2024-03-26T07:22:33","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=32375"},"modified":"2025-03-07T21:48:36","modified_gmt":"2025-03-07T16:18:36","slug":"easy-pizza-pull-apart-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-pizza-pull-apart-bread\/","title":{"rendered":"Easy Pizza Pull-Apart Bread"},"content":{"rendered":"\n

You won\u2019t even know when the pizza pull-apart bread<\/strong> disappears! You pull one and the rest follow suit, faster than you can say \"yum,\u201d leaving no trace of cheesy goodness. Once you have the pizza pull-apart recipe dough ready, assembly and baking are quick. The only trouble? It\u2019s hard to resist the cheesy, garlicky, herby aroma!<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

This pizza pull-apart rolls recipe is a riff on my\u00a0pull-apart cheese garlic bread<\/a>. Call them rolls, call them pull-apart buns, or call them pull-apart pizza bread. Once you taste this super\u00a0yummy, deliciousness,\u00a0you won\u2019t even care!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"A<\/figure>\n\n\n\n
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Why You'll Love This Recipe<\/h2>\n\n\n\n

Perfect appetizer: <\/strong>easy to serve, easy to eat, and guaranteed to disappear in minutes.<\/p>\n\n\n\n

Ideal for any occasion<\/strong>: Whether it's game day, a casual gathering with friends, or just a cozy Friday night dinner, this recipe fits the bill.<\/p>\n\n\n\n

Comfort food at its finest: <\/strong>Imagine sinking your teeth into a buttery, tender bread stuffed with pizza flavors.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients <\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour<\/strong>: I used all-purpose flour, but you can certainly use whole wheat flour too.<\/p>\n\n\n\n

Yeast:<\/strong> I used active dry yeast. Instant yeast will work too.<\/p>\n\n\n\n

Oil<\/strong>: This recipe uses olive oil for a lovely fruity flavor. You can use any vegetable oil if you wish.<\/p>\n\n\n\n

Sugar<\/strong>:\u00a0This helps activate the yeast and balances the flavors.<\/p>\n\n\n\n

Milk<\/strong>: I used regular cow's milk. But you can use plant-based milk like almond milk<\/a>, as I did for my classic cinnamon rolls<\/a>.<\/p>\n\n\n\n

Mozzarella<\/strong> Cheese<\/strong>:\u00a0Use packaged block mozzarella cheese. Fresh mozzarella will be too wet for this recipe.<\/p>\n\n\n\n

Add-ons:<\/strong>\u00a0You can stuff the roll with\u00a0saut\u00e9ed mushrooms\u00a0or make\u00a0pepperoni\u00a0pull-apart bread by adding pepperoni. You can also add pizza sauce to the filling!<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Pizza Pull-Apart Rolls<\/h2>\n\n\n\n

Step 1<\/strong>: Heat milk until lukewarm. Stir in sugar and oil, followed by yeast. Set aside for 5\u201310 minutes, until frothy and bubbly.<\/p>\n\n\n\n

Step 2:<\/strong> Whisk in 2 1\/3 cups of flour and Italian seasoning. Cover and place in a draft-free place until the dough doubles in size (about 1 to 2 hours).<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Step 3:<\/strong> Add the rest of the flour along with baking powder, baking soda, and a teaspoon of sea salt.<\/p>\n\n\n\n

Step 4:<\/strong> Mix well and let it rest in the fridge overnight.<\/p>\n\n\n\n

Step 5:<\/strong> Gently deflate the dough the next morning and knead for barely 10 to 15 seconds.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

Step 6:<\/strong> Divide the pull-apart pizza buns dough into 15 equal pieces. You can eyeball it or weigh them. My pieces were 40 to 42 grams each.<\/p>\n\n\n\n

Step 7:<\/strong> Take one piece. Flatten it a bit. Place a 1-inch mozzarella cheese cube in the center. Press the dough ends together. Pinch the seam to seal. Roll into a proper ball and then place on a 9-inch pie dish, seam side down.<\/p>\n\n\n\n

\"steps<\/figure>\n\n\n\n

Step 8:<\/strong> Repeat for all the other 14 pieces to make pizza roll buns.<\/p>\n\n\n\n

Step 9:<\/strong> Cover the rolls and let them rest until puffy.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

Step 10:<\/strong> Meanwhile, set your oven to preheat and make garlic herb butter. Melt butter. Add garlic powder and a tablespoon of Italian seasoning. Mix well.<\/p>\n\n\n\n

\"garlic<\/figure>\n\n\n\n

Step 11:<\/strong> Brush the puffed-up pizza pull-apart rolls with half of the garlic herb butter.<\/p>\n\n\n\n

\"dough<\/figure>\n\n\n\n

Step 12:<\/strong> Pop them in the oven and bake for 20 minutes at 190\u00b0C.<\/p>\n\n\n\n

Step 13:<\/strong> Slide the pie dish out. Add grated mozzarella on top and pop it back in the oven for 10 more minutes until the rolls are golden.<\/p>\n\n\n\n

\"Grated<\/figure>\n\n\n\n

Step 14:<\/strong> Gently slather the saved garlic herb butter on hot rolls. Garnish with fresh basil.<\/p>\n\n\n\n

Final step<\/strong>: Serve and savor!<\/p>\n\n\n\n

\"Baked<\/figure>\n<\/div><\/div>\n\n\n\n
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Pro Tips <\/h2>\n\n\n\n