Garlic Parmesan Pull-Apart Bread with Marinara

Quick Recipe Version (TL;DR)

• Yield: 10 servings (appetizer)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 5 minutes (includes rise and rest)

Quick Ingredients

• 2 lb pizza dough (store-bought), or use homemade dough below
• 8 tbsp (113 g) unsalted butter, melted
• 6 garlic cloves, finely minced or grated
• 1/2 cup chopped flat-leaf parsley, divided
• 1 1/4 cups (125 g) finely grated Parmesan, divided
• 1 1/2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 3/4 tsp kosher salt, 1/2 tsp black pepper
• Butter or nonstick spray for pan
• 2 cups (480 ml) marinara sauce, warmed

Do This

• 1. Heat oven to 350°F (175°C). Generously grease a 10–12-cup bundt pan or a 10–12-inch oven-safe skillet.
• 2. Stir melted butter, garlic, 1/4 cup parsley, Italian seasoning, red pepper flakes, 1/2 tsp salt, and pepper.
• 3. Cut dough into 48–56 1-inch pieces. Toss pieces in garlic butter, then roll in 1 cup Parmesan.
• 4. Layer coated dough in pan (sprinkle with a little Parmesan as you go). Cover and let rise 20–30 minutes until puffy.
• 5. Bake 30–35 minutes until deep golden and the center hits about 200°F (93°C). Tent with foil if browning too fast.
• 6. Rest 10 minutes, then invert from bundt (or serve straight from skillet). Shower with remaining Parmesan and parsley.
• 7. Serve hot with warmed marinara for dunking.

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Why You’ll Love This Recipe

• Buttery, garlicky nuggets pull apart effortlessly for the best kind of hands-on snacking.
• Two baking options: dramatic bundt ring or cozy cast-iron skillet.
• Golden Parmesan crust outside, tender herby center inside.
• Perfect party centerpiece with warm marinara for dunking.

Grocery List

• Produce: Garlic (6 large cloves), flat-leaf parsley (1 bunch), optional lemon (for zest)
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: All-purpose flour, granulated sugar, instant or active dry yeast, kosher salt, black pepper, Italian seasoning, crushed red pepper flakes, marinara sauce

Full Ingredients

Homemade Dough (or use 2 lb store-bought pizza dough)

• 4 cups (480 g) all-purpose flour, plus more for dusting
• 1 1/3 cups (315 g) warm water (105–115°F / 40–46°C)
• 2 1/4 tsp (1 packet; 7 g) instant or active dry yeast
• 2 tbsp (25 g) granulated sugar
• 2 tsp (10 g) fine sea salt
• 3 tbsp (42 g) unsalted butter, melted and cooled slightly

Garlic-Herb Butter & Parmesan Coating

• 8 tbsp (113 g) unsalted butter, melted
• 6 large garlic cloves, finely minced or microplaned
• 1/2 cup lightly packed chopped flat-leaf parsley, divided
• 1 1/2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 3/4 tsp kosher salt, divided (use 1/2 tsp in butter, reserve remainder to sprinkle if needed)
• 1/2 tsp freshly ground black pepper
• 1 1/4 cups (125 g) finely grated Parmesan cheese, divided (1 cup for coating; 1/4 cup for finishing)

For the Pan & Finish

• Butter or nonstick spray for greasing
• Additional finely grated Parmesan for dusting the pan (1–2 tbsp, optional)

For Serving

• 2 cups (480 ml) marinara sauce, warmed

Step-by-Step Instructions

Step 1: Mix the dough (or bring store-bought to room temp)

If making dough: In a large bowl or the bowl of a stand mixer, whisk warm water and sugar, then sprinkle on the yeast. Let stand 5 minutes until foamy. Add melted butter, salt, and 2 cups (240 g) flour; mix until a thick batter forms. Add remaining flour in 2–3 additions, mixing until a soft, slightly tacky dough forms.

Knead by hand on a lightly floured surface or with a dough hook on medium-low until smooth and elastic, 7–8 minutes. If using store-bought dough, remove from the fridge now and let it rest at room temperature to relax while you prepare the coating.

Step 2: First rise

Shape the dough into a ball, place in a lightly greased bowl, and turn to coat. Cover and let rise in a warm spot until doubled, 45–60 minutes. Tip: A turned-off oven with the light on works well.

Step 3: Prepare the garlic-herb butter and pan

Heat oven to 350°F (175°C). Generously grease a 10–12-cup bundt pan (for a ring) or a 10–12-inch cast-iron or oven-safe skillet. For extra flavor and crust, dust the greased pan with 1–2 tbsp grated Parmesan, tapping out excess.

Stir together melted butter, garlic, 1/4 cup parsley, Italian seasoning, red pepper flakes, 1/2 tsp kosher salt, and black pepper. Set 1/4 cup parsley and 1/4 cup Parmesan aside for finishing. Place the remaining 1 cup Parmesan in a shallow bowl for coating.

Step 4: Cut and shape the dough nuggets

Turn risen dough onto the counter. Pat into a rectangle about 9×12 inches. Cut into 48–56 pieces (roughly 1-inch cubes; about 20 g each). Quickly roll each piece into a rough ball; they do not need to be perfect.

Step 5: Drench, coat, and layer in the pan

Working in batches, toss dough balls in the garlic butter to coat. Roll each in the Parmesan to lightly cover the surface. Arrange in the prepared pan in an even layer, staggering the seams. Continue layering until all dough is used, sprinkling a little Parmesan between layers for extra cheesy crust.

Step 6: Second rise

Cover the pan and let the shaped bread rise until puffy and expanded by about 30–40 percent, 20–30 minutes. The pieces should be snuggled closely with small gaps.

Step 7: Bake until deep golden

Bake at 350°F (175°C) for 30–35 minutes, until the top is deep golden brown and the center registers about 200°F (93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Step 8: Finish, garnish, and serve with marinara

Cool in the pan for 10 minutes. For a bundt, invert onto a serving plate; for a skillet, serve straight from the pan. Brush or drizzle any remaining garlic butter over the top. Shower with the reserved 1/4 cup Parmesan and 1/4 cup parsley. Warm the marinara in a small saucepan over low heat until gently simmering, 3–5 minutes. Set alongside for tearing and dunking.

Pro Tips

• Weighing flour (480 g) helps avoid dense dough. The dough should feel soft and slightly tacky, not sticky.
• Use water at 105–115°F so the yeast activates without being damaged.
• Microplane the garlic for maximum flavor that disperses evenly through the butter.
• Internal temp is your friend: pull at about 200°F in the center to ensure it is fully baked.
• If using a dark bundt or cast iron, check for browning at 20 minutes and tent with foil if needed.

Variations

• Cheesy Center: Tuck a 1/2-inch cube of low-moisture mozzarella into each dough ball before coating.
• Rosemary-Lemon: Swap Italian seasoning for 2 tsp minced fresh rosemary and add 1 tsp lemon zest to the butter.
• Spicy Arrabbiata: Add 1 tsp extra red pepper flakes to the butter and serve with a spicy arrabbiata sauce instead of classic marinara.

Storage & Make-Ahead

To make ahead, assemble through Step 5, cover, and refrigerate up to 18 hours. Let sit at room temperature 45–60 minutes before baking. Baked pull-apart bread keeps 1 day at room temperature, wrapped; reheat at 300°F (150°C) for 10–12 minutes. Freeze baked leftovers up to 2 months; reheat from frozen at 325°F (165°C) for 15–20 minutes, loosely covered. You can also freeze the unbaked, coated dough balls on a sheet tray, then bag and keep up to 1 month; arrange in the pan and thaw/rise 1 1/2–2 hours before baking.

Nutrition (per serving)

Approximate values (1/10 of recipe with marinara): 390 calories; 22 g fat (12 g saturated); 36 g carbohydrates; 11 g protein; 660 mg sodium; 2 g fiber; 3 g sugars.