Cheesy Soppressata Pull-Apart Bread

A pair of kitchen shears is the key to making even cuts.

  • Prep:
  • Total Time:
  • Yield: Makes 2 loaves

Photography: Lennart Weibull

Source: Martha Stewart Living, October 2016


  • Unbleached all-purpose flour, for dusting
  • 1 pound room-temperature Quick Basic Pizza Dough
  • 9 slices soppressata
  • 4 1/2 ounces whole-milk mozzarella, sliced into 9 rectangles about 1/4 inch thick
  • Spicy honey, for serving


  1. Preheat oven to 400 degrees. Dust surface lightly with flour. Shape dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1 1/2-inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.

  2. Bake until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey.

Cook's Notes

We like Bee Local Hot Honey; $12,


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