Cheesy Pepper and Onion Pull Apart Bread
A game day touchdown, this Cheesy Pepper and Onion Relish Pull Apart Bread will be gone before the first down. Kellie from The Suburban Soapbox spread sweet, tangy Harry & David Pepper and Onion Relish between layers of tender bread dough then sprinkled with a very healthy dose of cheese before baking it into a cheesy, blissful, carb-y heaven.
I am not a football fan, at all, but that doesn’t mean I won’t attend each and every tailgate or game day couch party I’m invited to. Because I know the best snacks around are always found on game day. Cheesy dips, carb blanketed mini dogs and the most epic Cheesy Pepper and Onion Pull-Apart Bread made with everyone’s favorite Harry & David Pepper and Onion Relish
Pull-apart bread is one of my most favorite things in the world. You can make the dough yourself or you can buy your favorite pizza dough to get things started a little faster. Then, roll the dough out and slather on the Pepper and Onion relish. Sprinkle generously with cheese and cut into squares. Stack the squares and bake in a loaf pan until puffed and bubbling over with melty, molten cheese.
This Cheesy Pepper and Onion Pull-Apart Bread recipe would even make a great addition to your casual holiday parties. A fun way for friends or family to hunker down and watch holiday movie marathons. Just plop a loaf or two in the middle of a cheese platter and watch what vanishes first. It’s a family favorite!
Cheesy Pepper and Onion Pull-Apart Bread
- 3 1/2 cups 0f flour or bread flour
- 2 teaspoons dry active yeast
- 1 teaspoon granulated sugar
- 2 teaspoons kosher salt
- 1 1/2 cup hot water 110 degrees
- 2 tablespoons extra virgin olive oil
- 1 cup Harry & David Pepper and Onion Relish
- 1 1/2 cup mozzarella cheese
- 4 tablespoons butter, melted
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh chopped parsley
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, sugar and salt. Slowly add the water and olive oil and continue mixing until the dough forms a ball and has pulled away from the sides. If the dough is too sticky, add flour 1 teaspoon at a time.
- Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Allow the dough to rest and double in size, approximately 1 hour.
- Transfer to a lightly floured surface and divide the dough into 2 equal pieces. Form each piece into a ball and allow to rest 10 minutes before rolling out. If storing for later, lightly coat each dough ball with olive oil and store in a zip top bag for up to 5 days.
- Gently punch down the dough and turn it out onto a lightly floured work surface. Roll the dough out into a 20×11″ rectangle. Spread the Pepper and Onion Relish over the surface of the dough in an even layer to coat and sprinkle with the mozzarella cheese. Cut the rectangle into five equal strips then stack them on top of each other. Cut the stack into four equal pieces so you have 20 squares total.
- Line the squares against each other and place in a loaf pan coated with cooking spray cut side down. There will be space on each side of the bread. Cover with plastic wrap and allow to rise for 30 minutes.
- Transfer the loaf pan to the oven and bake for 15 minutes. Brush the top with melted butter and sprinkle with parmesan cheese. Return the pan to the oven and continue baking for 15 to 20 minutes or until golden brown.
- Remove the pan from the oven and cool on a wire rack for 10 minutes before turning out on a serving plate. Serve immediately.