Pepperette Pull-Apart Bread

Pepperette Pull-Apart Bread
  • Prep Time: 10
  • Total Time: 45
  • Servings: 8

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About this Recipe

Fresh, warm bread with melted cheese, bits of pepperette and a kick of heat. Delicious! Looking for something "alternative" to do for the big game? Arm yourself with sourdough, Schneiders Pepperettes, Frank's Red Hot Sauce, and plenty of cheese. With these ingredients in your arsenal, this pull apart bread recipe will quickly become the main event!


1 Large round of sourdough bread
1/2 (125 mL) Butter
2 Cloves garlic, minced
2 tbsp (30 mL) Sriracha sauce
1 cup (250 mL) Grated Italiano cheese blend
2 Schneiders® Pepperettes, thinly sliced
1 tbsp (15 mL) Finely chopped green onion


PREHEAT oven to 350°F (180C).

USING a serrated knife cut the bread in a crisscross pattern almost all the way to the bottom of the bread but not all the way through.

MELT butter in a small saucepan along with garlic and hot sauce.

USING a pastry brush spread the melted butter mixture through the cuts in the bread. Carefully wedge the cheese and pepperette slices into the bread sections all over. Wrap the bread in aluminum foil and bake on a baking sheet for 15 minutes.

REMOVE the foil and continue to bake for another 20 minutes. Garnish with green onions and drizzle with a little extra hot sauce if desired.


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