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Football Shaped Cheesy Stuffed Garlic Pull Apart Bread

A fun, easy-to-share pull-apart bread shaped like a football, filled with string cheese and brushed with garlic herb butter, perfect for game day or parties.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Herb Butter Mixture
  • 4 tbsp Unsalted butter (melted and cooled slightly)
  • 2 small cloves Garlic (crushed)
  • 1 tbsp Basil
  • 1 tbsp Parsley
  • to taste Salt and pepper Adjust according to preference.
Main Ingredients
  • 16 oz Pizza dough Can use store-bought pizza dough.
  • 8 Mozzarella string cheese Can also use small mozzarella balls or shredded mozzarella.
  • 1/4 cup Parmesan cheese
  • 1 slice Cheese For additional flavor.
  • 1/2 tbsp Milk
  • 1 jar Marinara sauce For serving.
  • Flaky salt

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, mix the melted butter, crushed garlic, basil, parsley, salt, and pepper together.
  3. Roll out the pizza dough on a floured surface and cut it into small squares.
  4. Place a piece of mozzarella string cheese in the center of each square, fold the dough over the cheese, and shape it into a ball.
  5. Place the dough balls on a baking sheet in the shape of a football.
  6. Brush the garlic herb butter mixture over the top of the dough balls.
Baking
  1. Bake for 20-25 minutes or until golden brown.
Serving
  1. Serve warm on a large plate with a bowl of marinara sauce in the center for dipping.
  2. Add napkins as it is cheesy and fun to eat with hands.

Notes

For storage, let the bread cool to room temperature and store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a tight container for up to 1 month. Reheat in the oven at 350°F (175°C) for 10-12 minutes until warm.
Tips: Use a little flour to roll the dough so it does not stick; seal each square well so cheese does not leak; brush butter evenly for good color and flavor; do not overcrowd the pan; check the bread at 18 minutes to avoid overbaking.