This Garlic & Sundried Tomato White Pizza Hasselback Bread is slightly reminiscent of Texas toast, just jazzed up, taken to the next level, and with a cheesy white pizza flair. Crusty on the outside, soft and tender on the inside; this pull apart party loaf is exactly how bread should taste!
Last year hasselback potatoes and pull apart party bread were a huge hit and swept across the World Wide Web with a craze. I do not know who pulled an anti-Billy Joel and started that fire, but it seems to be burning well into 2015. Maybe it’s because the world keeps turning? Anyways, both of those popular dishes were my inspiration for today’s final Super Bowl snack.
Garlic & Sundried Tomato White Pizza Stuffed Hasselback Party Bread. This bread is slightly reminiscent of Texas toast… just jazzed up, taken to the next level, and with a cheesy white pizza flair. Crusty on the outside, soft and tender on the inside; this pull apart party loaf is exactly how bread should taste.
The flavored garlic butter drizzled and baked onto the bread, prior to stuffing, produces a scrumptious garlic loaf that could be devoured as is. However, I am not one to just let things be, especially when cheese can be added.The addition of the white pizza stuffing throughout yields a cheesy loaf that is seriously divine. The ricotta gives the interior of the bread a creamy texture, while the provolone and mozzarella provide endless, stringy cheese decadence.
The incorporation of sundried tomatoes and fresh chopped basil to the mix send this hasselback party bread right over the edge and into O.M.G, must have seconds, territory.I am not a sharer when it comes to food. I’d sooner slap your hand away, lovingly of course, than share. However, do not mind me if I help myself to your plate of food. I mean sharing is caring, it just happens to be a one way street (in my world at least).
To avoid any conflict created by needing to keep up ladylike appearances, and sharing, I decided to make these party pull apart loaves individual style. This also helps alleviate
me you from looking like a pig when I’ve you’ve inhaled the entire loaf before guests arrive. You can go ahead and thank me later for this genius idea. 😉If you would like to get super creative for your super bowl party, you could use tomato paste to pipe football strings on top of the mini hasselback loaves. I totally meant to do that, but the bread was warm, cheesy and calling out my name, “Cheyanne, please devour me with abandon!” I got distracted by this temptress of a party bread and forgot. Opps!I know you want to dive, face first, into this crunchy, tender, buttery, cheesy hasselback party bread, so I’ll leave you to get to it. Cheers and happy snacking!
This Garlic & Sundried Tomato White Pizza Hasselback Party Bread is slightly reminiscent of Texas toast, just jazzed up, taken to the next level, and with a cheesy white pizza flair. Crusty on the outside, soft and tender on the inside; this pull apart party loaf is exactly how bread should taste!
- 6 Hoagies , Mini Baguettes, or mini French loaves
- ¼ Cup Sundried Tomatoes packed in oil – drained and finely chopped
- ¼ Cup + 2 TBS Ricotta Cheese
- 1 TBS Scallions – chopped
- 4 ounces Mozzarella - shredded (about 1 1/3 heaping cup), divided
- 3 ounces Provolone – shredded or chopped ( ¾ cup or 4 ½ deli slices), divided
- 3 ounces Parmesan Cheese - shredded (about scant 1 cup), divided
- Salt and Pepper , to taste
- 2 heaping TBS Fresh Basil - chopped
- 6 TBS Butter – melted
- 4 Cloves of Garlic – minced
- 1 tsp Parmesan Blend Seasoning (can substitute Italian seasoning)
- ¼ heaping tsp Dried Oregano
- ¼ scant tsp Crushed Red Pepper Flakes
- Garnishes & Serving: Chopped Fresh Basil, Warmed Marinara Sauce
- Preheat oven to 350 degrees F.
- In a small bowl mix 2 tablespoons of each mozzarella, provolone and parmesan cheese. Set aside.
- In a separate mixing bowl combine sundried tomatoes, ricotta cheese, scallions, basil, and remaining mozzarella, provolone and parmesan cheese. Mix well and set aside.
- Slice straight down into bread, stopping just before cutting all the way through, making about ½’’ thick slices. Repeat with all the loaves to form hasselback bread.
- Place each loaf onto an individual sheet of aluminum foil, sprayed with non-stick cooking spray, large enough to enclose the loaf. Set aside
- In a small mixing bowl combine the melted butter, garlic, parmesan seasoning, dried oregano and crushed red pepper. Season with a pinch of salt and pepper. Mix well.
- Use a pastry brush or a spoon to apply butter mixture to top of bread and inside of slices.
- Wrap each loaf completely in the aluminum to enclose. Bake in the oven for 10 minutes.
- Remove bread from oven. Gently stuff the ricotta mixture into the bread between the slices. Top with the reserved shredded mozzarella, provolone and parmesan cheese.
- Bake, still in the aluminum foil but uncovered, for an additional 10 minutes, or until cheese is fully melted.
- Remove from foil and transfer to serving platter. Garnish with additional fresh basil and serve with warm marinara sauce.