Tomato Parmesan Pull-Apart Bread

20 minutes Prep Time
35 minutes Cook Time
8 Servings

This tomato parmesan pull-apart bread is soft, cheesy, and packed with flavor thanks to Red Gold Tomato Sauce, which is mixed directly into the dough for a rich, savory base. Layered with parmesan, mozzarella, and Italian seasonings, it’s perfect as a side for soup or pasta, or enjoyed on its own. @reviskitchenn @thefeedfeed

Ingredients

  • FOR THE DOUGH

  • 1/2 cup Red Gold Canned Tomato Sauce 15 oz

  • 1/4 cup water, warmed to 110°F
  • 2 teaspoons active dry yeast
  • 2 teaspoons granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • FOR THE FILLING
  • 4 tablespoons unsalted butter, melted
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes

Instructions

Step one

In a small cup, combine the warm tomato sauce and water. Add the yeast and sugar, stirring gently. Let sit 10 minutes until foamy.

Step two

Add the yeast mixture to a mixing bowl with the flour, salt, and olive oil. Knead 8–10 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.

Step three

In a small bowl, combine melted butter, parmesan, mozzarella, Italian seasoning, and red pepper flakes.

Step four

Preheat the oven to 350°F. Roll the dough into a rectangle. Spread ¾ of the butter-cheese mixture evenly over the dough.

Step five

Cut the dough into 3 vertical strips, stack them, then cut the stack into 6 equal horizontal pieces. Place the stacked dough into a greased 8×4-inch loaf pan. Sprinkle the remaining cheese on top.

Step six

Bake for 30–35 minutes, until golden brown on top. Let the bread cool in the pan for 15–20 minutes before serving.

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