Print

Cozy Pumpkin Shaped Pull-Apart Cheese Bread – Easy Fall Appetizer

pumpkin shaped pull-apart cheese bread - featured image
Print Recipe

This cozy pumpkin shaped pull-apart cheese bread is a showstopper fall appetizer made with frozen bread dough, mozzarella, and garlic butter. It’s warm, cheesy, and perfect for gatherings—everyone will love pulling apart the golden, cheesy pieces.

Ingredients

Scale
  • 1 lb frozen bread dough, thawed
  • 8 oz mozzarella cheese, cut into 1-inch cubes
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp grated Parmesan cheese, for topping
  • Kitchen twine, for shaping
  • 1 tbsp olive oil, for greasing the bowl

Instructions

  1. Thaw the dough: Place the frozen bread dough in a lightly oiled bowl, cover with plastic wrap, and let it thaw in the refrigerator overnight. If in a hurry, thaw on the counter for 2-3 hours until soft and pliable.
  2. Preheat the oven to 375°F (190°C). If using a cast iron skillet, place it in the oven while preheating.
  3. Prepare the garlic butter: In a small bowl, mix the melted butter, minced garlic, oregano, salt, and pepper. Set aside.
  4. Cut the cheese: Cube the mozzarella into 1-inch pieces. Let it sit at room temperature for 10 minutes.
  5. Shape the dough balls: On a lightly floured surface, divide the thawed dough into 16 equal pieces. Roll each into a ball, flatten slightly, place a cheese cube in the center, and pinch the edges to seal. Roll gently to form a smooth ball.
  6. Assemble the pumpkin: Grease the skillet or baking dish with olive oil. Arrange the dough balls in a circle, starting from the outside and working inward, leaving a small gap in the center.
  7. Wrap with twine: Cut a piece of kitchen twine about 3 feet long. Gently wrap it around the assembled dough balls, tying it loosely at the top. Tie a bow for easy removal.
  8. Brush with garlic butter: Generously coat the top and sides of the dough balls with the garlic butter mixture. Reserve a little for after baking.
  9. Let it rise: Cover the skillet loosely with a clean kitchen towel and let the dough rise in a warm, draft-free place for 30-45 minutes, until puffed up and touching.
  10. Bake: Place the skillet in the preheated oven and bake for 25-30 minutes, until golden brown and cheese is bubbly. Tent with foil after 20 minutes if browning too quickly. Internal temperature should reach 190°F (88°C).
  11. Brush again and serve: Remove from oven and let cool for 5 minutes. Brush with remaining garlic butter, carefully cut and remove the twine, and sprinkle with Parmesan cheese. Serve warm.

Notes

Don’t overstuff the dough balls—one cheese cube per ball is ideal. Tighten the twine just enough to create pumpkin ridges without cutting into the dough. Use room temperature ingredients for best results. If cheese leaks during baking, those crispy bits are delicious. Let the bread rest for 5 minutes before cutting the twine. Double the recipe for a crowd.

Nutrition

Keywords: pumpkin shaped bread, pull-apart cheese bread, fall appetizer, easy bread recipe, cheesy bread, Halloween appetizer, Thanksgiving appetizer

Find it online: https://spoonluma.com/cozy-pumpkin-shaped-pull-apart-cheese-bread-easy-fall-appetizer/