Cheesy Sausage Pull-Apart Bread (Print Version)

A hot, gooey sourdough loaf stuffed with browned Italian sausage, garlic butter, scallions, parsley, and plenty of melty cheese.

# Ingredients:

For the loaf

01 - 1 round sourdough boule, about 1 lb (450 g)
02 - 8 oz (225 g) sweet Italian sausage, casings removed if needed
03 - 1 teaspoon olive oil, only if the skillet is dry
04 - 1 cup (115 g) shredded low-moisture mozzarella
05 - 3/4 cup (85 g) shredded sharp cheddar
06 - 1/2 cup (55 g) shredded Monterey Jack
07 - 2 scallions, thinly sliced
08 - 2 tablespoons chopped fresh parsley
09 - 1/4 teaspoon red pepper flakes, optional

For the garlic butter

10 - 6 tablespoons (85 g) unsalted butter, melted
11 - 3 garlic cloves, finely minced
12 - 1/2 teaspoon Italian seasoning
13 - 1/4 teaspoon black pepper
14 - Warm marinara, for serving optional

# Instructions:

01 - Heat a skillet over medium heat. Add the sausage and cook for 6-8 minutes, breaking it into small crumbles, until browned and cooked through to 160°F. Drain excess fat and let it cool for a few minutes.
02 - Preheat the oven to 350°F. Line a baking sheet with a large sheet of foil, leaving enough overhang to wrap the loaf.
03 - Use a serrated knife to cut the bread in 1-inch slices, stopping about 1/2 inch from the bottom. Rotate the loaf and repeat to make a crosshatch pattern.
04 - In a bowl, combine the cooked sausage, mozzarella, cheddar, Monterey Jack, scallions, parsley, and red pepper flakes.
05 - Gently open the bread cuts and push the sausage-cheese filling deep into the spaces. Set the stuffed loaf on the foil-lined baking sheet.
06 - Stir the melted butter with garlic, Italian seasoning, and black pepper. Spoon it into the cuts and brush any extra over the top of the loaf.
07 - Wrap the loaf loosely with foil and bake for 20 minutes. Uncover and bake 10-12 minutes more, until the cheese is melted and the top is crisp. Rest 5 minutes, then serve warm with marinara if using.

# Notes:

01 - Best served warm while the cheese is melted.
02 - Use a sturdy round loaf so the bread holds together after crosshatching.
03 - Nutrition is an estimate per serving without optional marinara.

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