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Easy Cheesy Football Pull-Apart Bread

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A game-day showstopper shaped like a football, filled with gooey mozzarella, Parmesan, and cream cheese, brushed with garlic butter, and baked to golden perfection. Perfect for parties and disappears before halftime.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup warm water (about 110°F)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • ½ teaspoon garlic powder
  • 2 cups shredded mozzarella cheese (low-moisture, whole milk)
  • ½ cup grated Parmesan cheese
  • ¼ cup cream cheese, softened
  • 1 egg, beaten
  • 1 tablespoon sesame seeds or everything bagel seasoning (optional)
  • Kitchen twine or string (for shaping)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-7 minutes until foamy and bubbly.
  2. Make the dough: Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
  4. Prepare garlic butter and cheese filling: While dough rises, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley and garlic powder. In a separate bowl, mix mozzarella, Parmesan, and softened cream cheese until well combined.
  5. Shape the football: Punch down risen dough and roll out into a 12×8-inch rectangle. Spread cheese mixture evenly over dough, leaving a 1-inch border. Starting from the long side, roll up tightly like a jelly roll. Pinch seam to seal. Gently shape into a football—tapered at both ends, fatter in the middle.
  6. Create pull-apart pieces: Using a sharp knife or bench scraper, cut the rolled log crosswise into 8-10 equal pieces, leaving the bottom inch intact so pieces stay connected at the base.
  7. Secure the shape: Tie kitchen twine around the loaf in two or three places to hold the football shape, not too tight.
  8. Second rise: Place shaped bread on a parchment-lined baking sheet. Cover loosely with a towel and let rise for 30 minutes until puffy.
  9. Bake: Preheat oven to 375°F. Brush risen bread with beaten egg wash. Bake for 25-30 minutes until deep golden brown and cheese is bubbly. Tent with foil halfway through if browning too fast.
  10. Finish with garlic butter: As soon as bread comes out of the oven, brush generously with garlic butter mixture. Let cool for 5 minutes before removing twine and serving.

Notes

For best results, use low-moisture mozzarella and fresh garlic. The cream cheese acts as a binder to prevent cheese from leaking. If using store-bought pizza dough, skip the first rise. To make ahead, assemble and refrigerate before the second rise; bring to room temperature for 45 minutes before baking.

Nutrition

Keywords: cheesy football bread, pull-apart bread, game day snack, football shaped bread, garlic cheese bread, party appetizer

Find it online: https://ovenmila.com/easy-cheesy-football-pull-apart-bread/