Food & Cooking Recipes Appetizers Cheesy Soppressata Pull-Apart Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 10 mins Total Time: 1 hrs 10 mins Yield: 2 loaves A pair of kitchen shears is the key to making even cuts. Ingredients Unbleached all-purpose flour, for dusting 1 pound room-temperature Quick Basic Pizza Dough 9 slices soppressata 4 ½ ounces whole-milk mozzarella, sliced into 9 rectangles about ¼ inch thick Spicy honey, for serving Directions 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. 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, beelocal.com. Rate it Print