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easy pizza dough garlic bread pull apart loaf on wire rack

Pizza Dough Garlic Pull-Apart Bread

Amber Bondar
Pizza dough garlic pull-apart bread uses store-bought pizza dough layered with fresh garlic herb butter and baked in a loaf pan until soft inside and golden on top. Serve the warm pull-apart pieces with pasta, soup or marinara sauce for dipping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breads Biscuits Scones
Cuisine American, Canadian, Italian
Servings 8 Servings
Calories 277 kcal

Equipment

  • Rolling Pin
  • knife
  • Loaf Pan
  • Small Bowl
  • Garlic Press Or Other Mincing Tool
  • Tablespoon

Ingredients
  

Garlic Bread Base

  • 1 Pre-Made Pizza Dough Ball Store-Bought

Garlic Herb Butter

  • ¾ Cup Salted Butter
  • 2 Tbsp Garlic Cloves Minced
  • 2 Tbsp Dry Parsley

Instructions
 

Garlic Herb Butter

  • Place the softened salted butter in a small bowl.
    ¾ Cup Salted Butter
  • Peel and finely mince five to six large garlic cloves, or enough to measure 2 tablespoons. Add the garlic to the butter.
    2 Tbsp Garlic
  • Add the dried parsley and mix until the garlic and herbs are evenly distributed throughout the butter.
    2 Tbsp Dry Parsley
  • Set aside about 1 tablespoon of the garlic herb butter to brush over the bread after baking.

The Garlic Bread

  • Preheat oven to 400℉
  • Gently stretch the pizza dough with your hands to begin forming a long rectangle. Place it on a lightly floured work surface and continue shaping it with a rolling pin.
    1 Pre-Made Pizza Dough Ball
    • If the pizza dough keeps springing back as you roll it, let it rest for 10–15 minutes before continuing.
  • Spread the remaining garlic herb butter evenly over the entire surface of the dough.
  • Cut the dough in half lengthwise to make two long strips. Cut each strip into four pieces for a total of eight pieces.
  • Stack the eight pieces with the buttered sides facing the same direction. Place the stack on its side in an ungreased loaf pan.
  • Bake for 20–25 minutes, or until the exposed tops are golden brown and the dough between the centre layers is fully baked and no longer gummy.
  • Remove the loaf pan from the oven and place it on a wire cooling rack. Immediately brush the top of the bread with the reserved garlic herb butter.
  • Let the bread cool for a few minutes before carefully removing it from the loaf pan.
  • Brush the top of the bread with remaining garlic butter.

Notes

  • Fresh or frozen store-bought pizza dough can be used. Thaw frozen dough completely before shaping.
  • If the pizza dough keeps shrinking back while rolling, let it rest for 10–15 minutes before continuing.
  • Reserve about 1 tablespoon of the garlic herb butter before spreading the remainder over the dough. Use the reserved butter to brush the loaf after baking.
  • The exposed tops should be golden brown, but also check between the centre layers to make sure the dough is fully baked and not gummy.
  • Store leftovers covered in the refrigerator for up to 3–4 days.
  • Baked pull-apart bread can be frozen for up to 2–3 months. Individual portions are easiest to thaw and reheat.

Nutrition

Calories: 277kcalCarbohydrates: 24gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 358mgPotassium: 27mgFiber: 1gSugar: 3gVitamin A: 542IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword Garlic, pizza dough
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