Reviews

Add Rating & Review

Back to Cheesy Soppressata Pull-Apart Bread

All Reviews for Cheesy Soppressata Pull-Apart Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Cheesy Soppressata Pull-Apart Bread

                              Credit: 
                              Lennart Weibull

Recipe Summary

prep: 10 mins

total: 1 hr 10 mins

Yield: Makes 2 loaves

Ingredients

Ingredient Checklist

Unbleached all-purpose flour, for dusting

1 pound room-temperature Quick Basic Pizza Dough

9 slices soppressata

4 1/2 ounces whole-milk mozzarella, sliced into 9 rectangles about 1/4 inch thick

Spicy honey, for serving

      Cook's Notes

We like Bee Local Hot Honey; $12, beelocal.com.

Gallery

Cheesy Soppressata Pull-Apart Bread

                              Credit: 
                              Lennart Weibull

Recipe Summary

prep: 10 mins

total: 1 hr 10 mins

Yield: Makes 2 loaves

Cheesy Soppressata Pull-Apart Bread

                              Credit: 
                              Lennart Weibull

Cheesy Soppressata Pull-Apart Bread

                              Credit: 
                              Lennart Weibull

Cheesy Soppressata Pull-Apart Bread

Recipe Summary

prep: 10 mins

total: 1 hr 10 mins

Yield: Makes 2 loaves

Recipe Summary

prep: 10 mins

total: 1 hr 10 mins

Yield: Makes 2 loaves

prep: 10 mins

total: 1 hr 10 mins

prep:

10 mins

total:

1 hr 10 mins

Yield: Makes 2 loaves

Makes 2 loaves

Ingredients

Ingredients

  • Unbleached all-purpose flour, for dusting
  • 1 pound room-temperature Quick Basic Pizza Dough
  • 9 slices soppressata
  • 4 1/2 ounces whole-milk mozzarella, sliced into 9 rectangles about 1/4 inch thick
  • Spicy honey, for serving

Directions

Preheat oven to 400 degrees. Dust surface lightly with flour. Shape dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1 1/2-inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.

Bake until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey.

      Cook's Notes

We like Bee Local Hot Honey; $12, beelocal.com.

Cook’s Notes

We like Bee Local Hot Honey; $12, beelocal.com.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Cheesy Soppressata Pull-Apart Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cheesy Soppressata Pull-Apart Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest