50 Garlic Clove Cheesy Pull Apart Bread

Ingredients

• 50 cloves Garlic Cloves (peeled and minced)
• 1 cup Unsalted Butter (softened to room temperature)
• 0.25 cup Fresh Parsley (chopped, flat‑leaf preferred)
• 1 tsp Salt (kosher or table salt)
• 1 ball Pre‑Made Pizza Dough (14‑16 inch, thawed if frozen)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 1 cup Cheddar Cheese (shredded, sharp)

Instructions

1. Mince Garlic

   Using a garlic press or a chef's knife, mince all 50 garlic cloves into a fine paste.

   Time: PT10M

2. Make Garlic Butter

   In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, and salt. Mix until smooth and evenly distributed.

   Time: PT5M

3. Roll Out Dough

   On a lightly floured surface, roll the pizza dough into a rectangle about 12×8 inches (≈30×20 cm) thick.

   Time: PT5M

4. Spread Garlic Butter

   Using a pastry brush, spread the garlic butter evenly over the entire surface of the rolled dough.

   Time: PT3M

5. Create Cheese Checkerboard

   Sprinkle shredded mozzarella and cheddar in alternating squares to form a checkerboard pattern.

   Time: PT5M

6. Cut Into Squares

   Using the chef's knife, cut the dough into 2‑inch (≈5 cm) squares.

   Time: PT5M

7. Stack Squares

   Stack the squares in the loaf pan, alternating the cheese‑topped side so the colors create layers.

   Time: PT5M

8. Press Into Loaf Shape

   Using your hands or a spatula, gently press the stacked squares together to form a compact loaf that fits the pan.

   Time: PT5M

9. Bake

   Place the loaf pan in a pre‑heated oven and bake at 400°F until the top is golden brown and the cheese is bubbly, about 25 minutes.

   Time: PT25M

   Temperature: 400°F

10. Cool & Slice

    Remove the loaf from the oven, let it rest for 10 minutes, then slice into squares and serve warm.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Garlic Cloves: Roasted garlic, Garlic paste (1 tbsp)
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Salt: Sea salt
• Instead of Pre‑Made Pizza Dough: Homemade pizza dough
• Instead of Mozzarella Cheese: Provolone, Monterey Jack
• Instead of Cheddar Cheese: Sharp Gouda, Colby

Equipment Needed

• Mixing Bowl
• Garlic Press
• Chef's Knife
• Cutting Board
• Rolling Pin
• Pastry Brush
• Loaf Pan
• Oven
• Measuring Cups and Spoons
• Spatula (optional)

Critical Steps — Do Not Skip

• Mincing 50 garlic cloves finely
• Mixing butter, garlic, parsley, and salt into a smooth spread
• Evenly spreading garlic butter over the dough
• Creating a precise cheese checkerboard pattern
• Stacking and pressing the squares into a compact loaf before baking
• Baking until golden brown without over‑cooking

Chef Tips from the Video

• For extra aroma, add a pinch of dried oregano to the garlic butter.
• Toast the parsley lightly before mixing for a nuttier flavor.
• If you prefer a crispier crust, brush the top with a little melted butter before baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or plastic and store up to 3 days.

Freezer: Freeze the unbaked loaf wrapped in foil and a freezer bag for up to 1 month; bake from frozen adding 5‑7 extra minutes.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• Prepare the garlic butter mixture up to 2 days in advance and keep refrigerated.
• Assemble the loaf (without baking) and freeze; bake directly from frozen when needed.

Frequently Asked Questions