Directions

• Preheat your oven to 375°F (190°C).
• In a small pan over low heat, melt the butter and mix in minced garlic and oregano. Let simmer on low for a few minutes to infuse the butter, then set aside.
• Peel the casing from the smoked pepperoni, then slice about a third of the pepperoni into thin pieces for presentation. This will be the top layer of pepperoni in the final dish. Cut the remaining pepperoni into smaller chunks for stuffing and topping the bread.
• Place the loaf of French bread on a baking sheet. Cut a cross-hatch pattern into the bread, slicing at a 45-degree angle one way and then the other, without cutting through the bread. Aim to leave about a quarter inch of bread at the base.
• Start with a base layer of cheese within the cuts of the bread, followed by pieces of pepperoni. Alternate between cheese and pepperoni until the bread is generously stuffed. Ensure the tops of the bread are not buried under the filling.
• Drizzle the melted garlic butter over the stuffed bread, making sure it gets into the cuts.
• Place the prepared bread in the preheated oven. Bake until the cheese is melted and the bread is toasted about 10-15 minutes. Keep an eye on it to prevent burning.
• Serve the Pull-Apart Pizza Bread hot with marinara sauce on the side for dipping.