Ingredients Needed for Cheesy Tomato Pull-Apart Bread
For the tomato sauce mixture:
½ cup tomato sauce
⅓ cup parmesan, grated
3 fresh parsley sprigs
1 tablespoon roasted pine nuts
1 tablespoon onion flakes
2 garlic cloves
1 teaspoon chili flakes
Assemble the bread:
1 pound bread dough, store-bought
6 ounces of low moisture mozzarella, cubed
¼ cup melted butter
2 garlic cloves, crushed
½ tablespoon fresh parsley, chopped
How to Cook Cheesy Tomato Pull-Apart Bread
- For the tomato sauce mixture:
Add the tomato sauce, parmesan, parsley, roasted pine nuts, onion flakes, garlic, and chili flakes to a blender. Season with salt and pepper and blend.
- Assemble the bread:
Portion the dough into smaller 1-2 ounce pieces, flatten them, add 1 tablespoon of tomato sauce mixture and 1 cube of mozzarella to each one, then wrap and form balls. We’ve got 18 of them. Place them into a baking pan or a Bundt cake form.
- Add the melted butter, crushed garlic, and chopped parsley together to a smaller bowl and mix them.
- Cover the dough balls with the garlic-butter mixture using a kitchen brush. Bake for 50 minutes at 380⁰F/190⁰C.