Garlic & Sundried Tomato White Pizza Hassselback Party Bread
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

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!

Course: Appetizer, Bread, Snack, starter
Cuisine: American, Italian
Servings: 6
Calories: 412 kcal
  • 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
  1. Preheat oven to 350 degrees F.
  2. In a small bowl mix 2 tablespoons of each mozzarella, provolone and parmesan cheese. Set aside.
  3. In a separate mixing bowl combine sundried tomatoes, ricotta cheese, scallions, basil, and remaining mozzarella, provolone and parmesan cheese. Mix well and set aside.
  4. 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.
  5. Place each loaf onto an individual sheet of aluminum foil, sprayed with non-stick cooking spray, large enough to enclose the loaf. Set aside
  6. 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.
  7. Use a pastry brush or a spoon to apply butter mixture to top of bread and inside of slices.
  8. Wrap each loaf completely in the aluminum to enclose. Bake in the oven for 10 minutes.
  9. 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.
  10. Bake, still in the aluminum foil but uncovered, for an additional 10 minutes, or until cheese is fully melted.
  11. Remove from foil and transfer to serving platter. Garnish with additional fresh basil and serve with warm marinara sauce.
Nutrition Facts
Garlic & Sundried Tomato White Pizza Hassselback Party Bread
Amount Per Serving
Calories 412 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 69mg23%
Sodium 837mg36%
Potassium 263mg8%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 830IU17%
Vitamin C 2mg2%
Calcium 438mg44%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.