Dutch Pull-aparts Recipe

Mix and knead dough

In a large bowl or stand mixer fitted with a dough hook, whisk together 4 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 1 tsp fine sea salt. Warm 1.5 cups water to about 105–115°F (warm to the touch) and combine with 1/2 cup whole milk, 3 tbsp melted butter and 1 large beaten egg. Pour wet into dry and mix on low until combined, then increase speed and knead 6–8 minutes until dough is smooth and elastic. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First rise

Form dough into a ball, oil the inside of the mixing bowl lightly, return the dough, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare pan and dough for shaping

Generously grease a 9x13-inch or similarly sized oven-safe baking dish with 1 tbsp vegetable oil or butter. Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 12 equal pieces (about golf-ball sized) and roll each into a smooth ball. Alternatively, roll dough into a rectangle about 12x8 inches and cut 12 squares—either method works for pull-aparts.

Combine cheeses

In a medium bowl combine 1 cup shredded Fontina, 1 cup shredded Gouda, 1.5 cups shredded Mozzarella and 1/2 cup finely grated Grana Padano. Toss together so the blend is even. This will be the primary stretchy, savory filling.

Prepare roasted garlic and sauces

If your roasted garlic is whole bulbs, squeeze and mash enough to yield about 6 cloves worth; mash into a paste. Stir the roasted garlic into the 1/2 cup ranch dressing so the ranch is garlicky and spreadable. Warm the 1 cup marinara slightly in a small saucepan or microwave so it's easy to spoon at serving.

Stuff or layer the pull-aparts

Working with one dough piece (or square) at a time, flatten each ball into a small disc about 3 inches across. Place about 1 to 1 1/2 tablespoons of the cheese blend in the center of each disc and fold edges over the cheese to reseal, rolling gently to form a stuffed ball. Alternatively for a layered pull-apart: brush each dough square lightly with the ranch-garlic mixture, sprinkle a thin layer of cheese blend, stack 3 squares (ranch+cheese between) then cut the stacked strip into three and place stacked pieces into the prepared pan. Repeat until the pan is filled in a grid of 3x4 stuffed balls or layered stacks.

Arrange in pan

Place each stuffed ball seam-side down in the greased 9x13 pan, packed close but not squashed. If using layered stacks, set them upright or on their sides so cheese layers are visible. After all are arranged, cover loosely with plastic wrap or a damp towel and let proof for 25–30 minutes until puffy.

Preheat oven

Preheat oven to 375°F (190°C) with a rack in the center position while the assembled pull-aparts proof for the final 10 minutes.

Brush and bake

Just before baking, brush the tops lightly with 3 tbsp melted butter and sprinkle with 1 tsp coarse sea salt and 1/2 tsp cracked black pepper. Bake uncovered for 20–25 minutes, or until the top is golden brown and the internal cheese is bubbly. Rotate the pan halfway through baking for even color.

Rest and add finishes

Remove from oven and let rest 5 minutes. Sprinkle 2 tbsp finely chopped fresh parsley over the top. Serve directly from the pan with the warmed marinara sauce on the side for dipping. Optionally pass extra ranch for dipping as well.