1 (24 inch) loaf Italian bread
8 tablespoons butter, softened
4 cloves garlic, minced
1⁄4 cup chopped fresh parsley
1 1⁄4 cups (5 ounces) shredded mozzarella cheese
1 cup (4 ounces) sliced pepperoni
Instructions:
Crank that oven up to 400°F first and line a large baking sheet with parchment paper. We need everything hot and ready before this doughy project begins!
Now gently slice down the center of the loaf without cutting all the way through. Imagine you’re opening a butterflied book. Then make several vertical cuts about 2 inches apart on both sides to form slots for the pepperoni and cheese.
In a small bowl, thoroughly mix the softened butter, minced garlic and Italian parsley until combined into a vibrant green, spreadable paste. Be sure to mash and stir well so the garlic infuses everything.
Time for the fun part – filling those slots! Carefully layer in the mozzarella so it’s tucked into every opening, using about 1⁄4 cup per slot. Follow by topping with 2-3 sliced pepperoni per section. Press gently so the cheese supports the weight. We want a steady pepperoni foundation!
Quickly wrap the loaded loaf loosely in foil to trap some heat. Try not to squeeze the centers too much or the cheese might leak out.
After 15 minutes, remove that foil so the crust gets nice and toasty. Bake 10 more minutes until the cheese looks perfectly glossy and melted throughout when you peek in. Resist digging in immediately!
Let that melty masterpiece rest at least 5 minutes before gently pulling apart into bakery-worthy slices, being cautious of hot steam. Now, take one more deep sniff of that unbelievable aroma before you dive in!
Cooking Tips:
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