Pull-Apart Charcuterie Bread
A Pull-Apart Charcuterie Bread recipe is made with leftover charcuterie board ingredients, biscuits, and served with marinara sauce for dipping. I used two rolls of biscuit dough, cut into fourths, then rolled it around in a bowl full of shredded mozzarella, parmesan, salami, and olives. Bake and serve it hot and cheesy and bubbly–easy to pull-apart the dough and dip into your favorite sauces.
Think of it as a deconstructed pizza, or a constructed charcuterie, when you make this easy Pull-apart Charcuterie Bread. Grab your bundt pan, check your pantry and fridge, and get started! It’s a fabulous appetizer that is always a hit at every party. The process is similar to Monkey Bread, but with an Italian twist.
Pull-Apart Charcuterie Bread
I love a good cheesy dish to serve for game day! You, too? We’ve been making this memorable Pull-Apart Charcuterie Bread for years (this recipe has been on RE since 2021), setting it out with a side of marinara sauce! But you can also serve with Ranch dressing, pizza sauce, aioli sauces, etc.
This recipe is a great football Sunday or any fun party appetizer to serve for guests! You can also try our Pull Apart Garlic Bread Pizza Dip – yum! Or pizza sliders!
Why I love this recipe
- This meat and cheese pull apart bread uses charcuterie ingredients–which we always have plenty of in the pantry (olives, peppers, artichokes, Parmesan cheese). And did you know you can freeze pepperoni and salami slices?
- Love the freshness of the grated garlic and mixed herbs.
- Love the final dipping into marinara sauce (or pizza sauce) that add so much flavor!
- Great “next day” recipe to make with charcuterie leftovers (ie, you served an epic charcuterie the night before, but everything didn’t get eaten).
Gather these ingredients
- Mozzarella cheese
- Salami slices
- Olives (kalamata or black)
- Parmesan cheese
- Fresh basil
- Fresh flat-leaf parsley
- Fresh oregano
- Olive oil
- Fresh garlic
- Refrigerated biscuit dough
- Marinara sauce: use your favorite brand or flavor
How to make Pull-Apart Charcuterie Bread
- Preheat oven to 325°F. Stir together mozzarella, salami, olives, Parmesan, basil, parsley, and oregano in a large bowl.
- In a small bowl, combine oil and grated garlic; drizzle over cheese mixture.
- Cut biscuits into quarters (we use kitchen scissors). Add dough pieces to the cheese mixture and gently toss.
- Prepare a nonstick Bundt pan with cooking spray – be generous when spraying so the bread does not stick when inverting. Add the biscuit mixture to the pan.
- Bake for 45-50 minutes until top is golden and a wooden pick inserted in center comes out clean.
- Allow the bread to rest in pan about 5 minutes; remove from pan by flipping the bundt pan over and inverting onto a dish.
- Garnish with additional Parmesan and basil. Serve on a board with marinara sauce, and small plates.
Tips and substitutions:
- You can swap out the biscuits for any kind of “canned” biscuit. There are many kinds to use.
- Swap out the cheese for your favorite flavors.
- Herbs can be basil, oregano (if you’re making more of a pizza flavor with pepperoni), or even cilantro if you want a Mexican flair.
- Make sure and be generous when you are spraying the bundt pan, because you don’t want the bread to stick when you invert it.
- For making anything in a bundt pan, you definitely want one that’s non-stick, otherwise, you may have a really tough time getting your beautiful baked goods out of the pan! I like the Nordic Ware Bundt Pan, which costs around $30, because it’s durable, has a classic design, and turns out perfect baked goods every time. For a less expensive option, the Wilton Perfect Results Tube Pan is a good choice for about $15.
Serving
Pull-Apart Charcuterie Bread makes the ideal nibble for Super Bowl parties.
It’s warm, filling, and comes together in no time. Your favorite fans will be drooling once they smell this savory bread wafting from the oven!
Set out pizza sauce, marinara sauce, Ranch dressing, or your favorite dipping sauces!
More bread charcuterie board ideas:
- Little Smokies in a Blanket Charcuterie Board
- Cheesy Bread Bites with marinara
- Italian Bread Dipping Charcuterie Board – so fun!
Get the Recipe:
Pull-Apart Charcuterie Bread
Ingredients
- 8 ounces pre-shredded mozzarella cheese, about 2 cups
- 1 6 oz pkg salami slices, cut into fourths
- 4 oz sliced olives, kalamata or black
- 5 ounces fresh Parmesan cheese, shredded (about 1 cup), plus more for garnish
- ½ cup chopped fresh basil, plus more for garnish
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
- 2 teaspoons fresh garlic, grated
- 2 16 oz cans refrigerated biscuit dough
- 1 cup marinara sauce, warmed
Equipment
- Bundt pan (I like this nonstick Bundt pan)
- Large bowl (These glass bowls are so handy for baking)
Instructions
- Preheat oven to 325°F. Stir together mozzarella, salami, olives, Parmesan, basil, parsley, and oregano in a large bowl.
- In a small bowl, combine oil and garlic; drizzle over cheese mixture.
- Cut biscuits into quarters (we use kitchen scissors). Add dough pieces to the cheese mixture and gently toss.
- Prepare a nonstick Bundt pan with cooking spray – be generous when spraying so the bread does not stick when inverting. Add the biscuit mixture to the pan.
- Bake for 45-50 minutes until top is golden and a wooden pick inserted in center comes out clean.
- Allow the bread to rest in pan about 5 minutes; remove from pan by flipping the bundt pan over and inverting onto a dish.
- Garnish with additional Parmesan and basil. Serve on a board with marinara sauce, and small plates.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
My family LOVED this pull-apart bread. Made it vegetarian subbing sundried tomatoes for the salami.
It’s a keeper! I substituted roasted red peppers in lieu of olives & added pepperoni. Thanks?
I was very excited to try this, but my dough stuck to the pan. I think you should make sure the directions say apply the spray liberally to the pan. I wasn’t sure which biscuits so I used the jumbo ones since that’s all they had. I also added sun-dried tomatoes and used pepperoni slices instead. It tasted and smelled great! Everyone loved it.
This is fabulous! Made it last night to go with soup. Thank you.
What brand and type of biscuits did you use?
Great Value (Walmart) or Pillsbury!
May I use Rhodes frozen rolls instead of biscuits?
Hi Carlene, I’ve only tried the biscuits with this recipe. Let us know if the Rhodes frozen rolls work!
What could I substitute the olives with?
Hi Kim, you could add some drained, chopped artichoke hearts. We’ve never tried leaving out the olives, so let us know if it works!
Can you use canned bread dough instead of biscuit dough
I’m thinking you can, although we have only tried the biscuits. Let us know if it works!
I made it in individual cupcake pans worked great !
This bread has a great taste and guys loved it. My only problem was that it stuck to the pan and didn’t come out pretty. What did I do wrong?
Just make sure and spray the pan well :)
Love this pull a part .have passed along to many people. I am serving this as a main meal for Christmas Eve, any suggestions on sides to go with it. Thanks so much
I’m thinking an Italian Pasta Bake and a nice big fresh green salad would be fabulous!
I am in Canada and couldnt get the large grand biscuit tins, just smaller ones. shout just cut the biscuits into 3??
Yes, that should work!
Sounds yummy! Could I cut this recipe in half? What kind of pan? Baking time? Thanks!
Hi, Julie. I have not cut this recipe in half, but I’m assuming that you potentially could in an 8×8 pan. Again, I have not tried it.
Can’t wait to try this! I’ll dairy free- gonna give it a whirl with vegan cheeses.
I live outside of the US as well and no such thing as refrigerated biscuit dough. Can I use a homemade biscuit dough instead or would it not be plyable enough?
You can try that. We haven’t recipe tested it that way, so come back and let us know if it turns out! :)
Please what is biscuit dough?
I’m from the UK!!
It comes in a can in the refrigerated section of grocery store.
Would this be ok to make the day before?
I would make it fresh right before serving. I’ve never made it a day before! :)
BREAD MY KIND OF DESERT.THERE ARE SO MANY CANNED BISCUITS, WILL GRANDS BE OKAY?
Yes!
Yum!!! Pull apart bread is always so good.