Cheesy Sausage Pull-Apart Bread
This cheesy sausage pull-apart bread combines Italian sausage, colorful bell peppers, and three cheeses inside pillowy pizza dough for an irresistible party appetizer. Baked until golden and served with marinara for dipping, it creates a dramatic cheese-pull moment with every piece. Perfect for game day, potlucks, or anytime you need a crowd-pleasing finger food that doubles as entertainment.
Ingredients
- 2 pounds pizza dough store-bought or homemade, room temperature
- 1 pound Italian sausage casings removed
- 1 medium onion finely diced
- 1 red bell pepper finely diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 3 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped (plus more for garnish)
- 1/4 cup fresh parsley chopped
- 4 tablespoons butter melted
- 2 tablespoons olive oil
- Marinara sauce for dipping
Instructions
- Preheat your oven to 375°F (190°C). Grease a Bundt pan or a 10-inch round baking dish with cooking spray or butter.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small crumbles as it cooks, until browned and no longer pink, about 5-7 minutes.
- Add the diced onion and bell pepper to the sausage and cook until softened, about 4-5 minutes.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 30 seconds until fragrant. Remove from heat and allow to cool for 5-10 minutes.
- In a large mixing bowl, combine the cooled sausage mixture, mozzarella cheese, cheddar cheese, Parmesan cheese, basil, and parsley. Mix well.
- On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 18x12 inches. If using two 1-pound balls of dough, roll each into a 12x9 inch rectangle.
- Cut the dough into roughly 2-inch squares using a sharp knife or pizza cutter. Don't worry about making them perfect—rustic is good here!
- Taking one square of dough at a time, place about 1-2 tablespoons of the sausage and cheese mixture in the center. Fold the edges over to seal, forming a small ball with the filling inside. Pinch the seams to seal.
- Place half of the filled dough balls into the prepared pan, seam-side down. They should be touching but not squished.
- Brush these dough balls with half of the melted butter, then repeat the layering process with the remaining dough balls and finish with the rest of the butter.
- Bake for 25-30 minutes until the bread is golden brown and the cheese is bubbling. If the top is browning too quickly, cover loosely with aluminum foil.
- Let the bread cool in the pan for 5-10 minutes before inverting onto a serving plate. This cooling time allows the cheese to set slightly so it doesn't all run out when flipped.
- Garnish with additional fresh basil and serve warm with marinara sauce for dipping.
Notes
- If the dough is too springy and keeps shrinking back when you try to roll it out, let it rest for 5-10 minutes before trying again. This allows the gluten to relax.
- For an extra flavor boost, add 1/4 cup of sun-dried tomatoes or sliced olives to the filling mixture.
- The bread is best served warm when the cheese is still gooey. If making ahead, reheat in a 350°F oven for 10-15 minutes before serving.
- For a spicier version, use hot Italian sausage and increase the red pepper flakes.
- You can assemble this up to a day ahead: complete through step 10, cover with plastic wrap, and refrigerate. Allow to come to room temperature for 30 minutes before baking.