Preparation Steps

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
• Using a serrated knife, make diagonal cuts across the loaf about 1 inch apart, slicing down nearly to the bottom but not all the way through. Turn the loaf and make diagonal cuts the opposite way to create a crosshatch pattern of 1-inch squares.
• In a small bowl, combine the melted butter, minced garlic, olive oil, Italian seasoning, salt, and black pepper. Stir to combine.
• Use your fingers to gently pry open the cuts in the bread and brush or spoon some of the garlic butter mixture into the crevices throughout the loaf.
• Stuff the pepperoni slices and shredded mozzarella into the cuts, distributing evenly so each pocket gets some cheese and meat. Press gently to keep fillings inside.
• Brush the remaining garlic butter over the outside of the loaf and sprinkle chopped parsley on top.
• Place the stuffed loaf on the prepared baking sheet and cover loosely with foil. Bake for 15 minutes to allow the cheese to melt.
• Remove the foil and bake an additional 8–10 minutes until the bread is golden and the cheese is bubbly and starting to brown.
• Let the pull apart bread rest for 3–5 minutes, then garnish with additional parsley if desired. Serve warm, pulling pieces apart to eat.