Description
A festive, shareable pull-apart loaf made from store-bought pizza dough. Soft dough pockets are stuffed with melted mozzarella, brushed with a garlicky herb butter and finished with grated Parmesan. Serve warm alongside marinara or pesto for dipping.
Ingredients
Scale
- 1 (13 oz) tube refrigerated pizza dough
- Parchment paper, to line a baking sheet
- 6–7 mozzarella sticks
- 1 large egg + 1 tbsp water (for glazing)
- 3 tbsp butter, melted
- ½ cup grated Parmesan, divided
- 1 tbsp fresh parsley, finely chopped
- ½ tbsp fresh rosemary, finely chopped
- ½ tbsp fresh basil, finely chopped
- 1 clove garlic, finely grated or minced
- Jarred marinara and/or pesto, for serving
Instructions
- Heat the oven to 400°F (200°C) and line a baking tray with parchment.
- Unroll the pizza dough onto a lightly floured surface and slice it into about 30 equal squares. Cut each mozzarella stick into roughly thirty 1-inch pieces.
- Place one piece of mozzarella in the center of each dough square. Fold the dough around the cheese and roll into a smooth ball, making sure the seams are pinched closed.
- Arrange the filled dough balls on the prepared sheet in a tree-shaped triangle, positioning them so they touch each other.
- In a small bowl whisk the egg with the tablespoon of water. Lightly brush the tops of the dough balls with this egg mixture.
- Bake for 16–18 minutes, or until the rolls turn a rich golden color.
- While the rolls bake, combine the melted butter with half of the Parmesan, the garlic and the chopped herbs. Stir until well blended.
- As soon as the bread comes out of the oven, brush the herb-butter over the hot rolls and sprinkle the remaining Parmesan over the top.
- Serve immediately with warm marinara and/or pesto for dipping.