Each section of this warm, chewy-crisp bread is stuffed with gooey mozzarella cheese and laced with satiny garlic butter. And thanks to store-bought bread dough, you need just 4 ingredients! 

This is a sponsored post on behalf of Rhodes Bake-N-Serve. All opinions are mine.  

This cheesy, garlicky bread will blow you away! We start with Rhodes Thaw, Rise & Bake White Bread, so we're guaranteed perfectly baked bread every time. Rhodes preservative-free white bread delivers the aroma, flavor, and texture of homemade yeast bread, without all the work (and waiting time). In this recipe, we brush pieces of the thawed bread with garlic butter and then fill each piece with cheese, creating 12 sections of melty-cheese-bread goodness. 

How should you thaw your frozen bread for this recipe? I always thaw my loaves overnight in the refrigerator. Take one loaf from the bag, place it in a freezer bag, and let it thaw overnight in the fridge (or for at least 8 hours). There's no need to let the bread rise before separating into pieces and assembling the bread; we let the dough rise once it's filled and brushed with butter. So, just pull thawed dough from the fridge, separate into 12 pieces, stuff with cheese, assemble the loaf, rise, and bake!

I used mozzarella in this pull apart bread, but you have options. Mozzarella cheese is the classic partner for garlic butter, but you can switch things up, or use what you have. I suggest stretchy cheeses, like Swiss, Provolone, and Monterey Jack. If you want to use cheddar, that works too, but I suggest partnering cheddar with a cheese that stretches (like Swiss, etc.). 

This makes a great addition to any party spread. This pull apart bread isn't just a show-stopping side dish for dinner, it makes an excellent addition to any festive gathering - from game day, to potlucks, to holiday celebrations. If desired, you can also serve warm marinara sauce on the side!

How should you store your leftover pull apart bread? I don't think you'll have leftovers, but if you do, wrap the bread tightly in plastic wrap and store at room temperature for up to 3 days. You don't need to refrigerate leftovers; in fact, refrigerating can make the bread tough and chewy. Reheat leftovers in a warm oven or microwave. 

Here's all you need for this incredible pull apart bread! Rhodes Thaw, Rise & Bake White Bread, garlic powder, butter, and mozzarella cheese. The parsley is optional! 

Serves 4

INGREDIENTS

1 loaf Rhodes Thaw, Rise & Bake White Bread, thawed overnight in the refrigerator (or for at least 8 hours in the fridge)

5 tablespoons butter, melted

1/2 teaspoon garlic powder

Salt and freshly ground black pepper

1 1/4 cups shredded mozzarella cheese 

Chopped fresh parsley, optional

INSTRUCTIONS

Coat a 9-inch loaf pan with cooking spray or a thin layer of butter or olive oil. 

In a small bowl, combine the melted butter, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. 

Divide the dough into 12 equal pieces and press each piece into a 4-inch circle (the circles don't have to be perfectly round). 

Brush all but about 1 tablespoon of the butter mixture over the 12 pieces of dough (just the top side). Top the butter with the cheese. Fold over the dough, as if making a taco. Pinch around the top of the "taco" to seal the edges (it's OK if it's not sealed completely; it will come together as the dough rises). 

Arrange the "tacos" in the pan, open-side-up. You will have to squish them together in the pan as you line them up. Brush the remaining melted butter mixture over top. 

Cover with plastic wrap or foil and let rise in a warm place for 45 minutes. 

Preheat the oven to 350 degrees. 

Uncover the bread and bake for 20 to 30 minutes, until golden brown. Cool the bread in the pan, on a wire rack, for 5 minutes. Remove the bread from the pan, garnish with parsley (if using) and serve warm. 

Wrap leftovers tightly in plastic and store at room temperature for up to 3 days.