Whether it’s a laid-back family dinner, a snack for football watching, potluck party offering, this easy recipe for Pull-Apart Italian Cheesy, Beefy Party Bread will make you the most popular person around.
Just imagine one giant sough dough round cut-up “Blooming Onion” style, drizzled with garlic and herb butter, stuffed with loads of ground beef and cheese, baked up until ooey-gooey – spicy sauce for dunking on the side. Wait, don’t imagine it – make this easy beef appetizer tonight!
If you’re wondering how to make sourdough party bread, it’s simple! Start with a big round loaf of artisan style sour dough bread with a nice hearty crust. Whether you make your own bread or prefer the convenience of bakery prepared, either work beautifully!
The key to making pull-apart pieces is the slice crosswise and lengthwise WITHOUT cutting all the way to the bottom crust. This allows for the long cubes to be pulled out later and dunked in sauce – no forks really required.
After cutting the loaf for pull apart party bread, the inside crevices are drizzled with herbed butter and then stuffed with ground beef and shredded cheese – then baked until ooey-gooey deliciousness. Serve with warmed marinara sauce for dipping!
There is no macro nutrient or calorie running of this recipe, it is made just to be enjoyed and we often doing on family pizza night for a change!
Whether served as a snack for a party or casual alternative to family pizza night, this cheese and beef stuffed sourdough loaf is always a winner!
- 1 large sourdough bread round
- 1 stick Butter melted
- 2 tsp. minced garlic
- 1 tsp. Italian seasoning
- 12 oz. ground beef
- ½ tsp. salt
- ½ tsp. red pepper flakes
- 8 oz. shredded cheese of choice
- 1 tablespoon finely chopped fresh herbs like parsley or basil for sprinkling on top
- Optional: 1 cup warmed marinara sauce
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Preheat oven to 375F degrees.
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In skillet, brown ground beef over medium-heat until cooked through – drain off any excess grease. Season with salt and red pepper. Set aside.
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Place soughdough load on baking pan and a sheet of foil Use serrated knife to slice ALMOST to the bottom of sourdough round in 1/2” slices. Don’t slice all the way down, leave about ¼” inch at the bottom so that loaf stays intact. Next, make ½” slices going in the other direction to create a grid of long bread sticks that can be pulled out later.
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Melt butter in small microwave-safe dish for approximately 20 – 30 seconds, stir in garlic and Italian seasoning. Using a small spoon drizzle garlic butter down into the crevices of bread.
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Next fill the crevices with ground beef and cheese, pushing down as needed.
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Pull foil up around bread, topping loosely with more foil if needed. Bake for 25 to 30 minutes until heated through and cheese bubbling.
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Sprinkle with fresh herbs and serve with warmed sauce.
Some may associate watermelon with only the warm-weather months, but I’m here to spread the good cheer – watermelon is an amazingly versatile and economical fruit that can be enjoyed 365 days a year. In fact, watermelon is a super delicious and decidedly healthful way to bring family and friends together and make memories wherever you may be gathered. Read on to find out my strategies to survive and thrive through the holidays with watermelon.