Print

Flavorful Pumpkin-Shaped Pull-Apart Cheese Bread Recipe with Easy Spinach Dip

pumpkin-shaped pull-apart cheese bread - featured image
Print Recipe

A festive, soft, pull-apart pumpkin-shaped bread bursting with gooey mozzarella and cheddar cheese, paired with a creamy, garlicky spinach dip. Perfect for fall gatherings and holiday occasions.

Ingredients

Scale
  • 1 package (about 16 oz / 450 g) refrigerated pizza dough or homemade bread dough
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
  • Salt and freshly ground black pepper, to taste
  • Fresh rosemary sprigs (for the pumpkin stem garnish)
  • 1 cup fresh spinach, finely chopped (or frozen, squeezed dry)
  • 4 ounces cream cheese, softened
  • ½ cup sour cream (or Greek yogurt)
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • Optional: a squeeze of fresh lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Divide the dough into 12-15 equal pieces (about 1.5 ounces / 40 grams each). Roll each piece into a smooth ball.
  3. Mix the melted butter, minced garlic, Italian seasoning, salt, and pepper in a small bowl. Set aside.
  4. Stuff each dough ball with a pinch of shredded mozzarella and cheddar cheese. Pinch the dough closed completely so the cheese is sealed inside.
  5. Arrange the stuffed dough balls close together on the baking sheet, forming a rough circle about 8 inches (20 cm) in diameter. They should touch but not be squished.
  6. Brush the garlic butter mixture generously over the dough balls, making sure to get into the cracks where they touch.
  7. Score the dough with a knife or kitchen scissors by making shallow cuts from the center outwards, dividing the dough into 8 segments like pumpkin slices but without cutting all the way through.
  8. Place a rosemary sprig in the center as the pumpkin stem, pressing it lightly into the dough.
  9. Bake in the preheated oven for 25-30 minutes until the bread is golden brown and cooked through, and the cheese inside is melted and gooey.
  10. While the bread bakes, prepare the spinach dip: In a bowl, mix softened cream cheese, sour cream, Parmesan, minced garlic, chopped spinach, salt, pepper, and a squeeze of lemon juice until smooth and well combined. Chill until ready to serve.
  11. Remove the bread from the oven and let it cool for 5 minutes before serving. Tear apart the cheesy segments and dip generously into the spinach dip.

Notes

Seal the cheese inside the dough balls tightly to prevent leaks. Brush garlic butter generously for flavor and browning. Use a rosemary sprig as a pumpkin stem or substitute with celery stalk, chive bunch, or pretzel stick. For a smoother dip, blend spinach finely or use a food processor. Leftovers reheat well in a 350°F oven for 10-15 minutes. The dip tastes better after chilling for a few hours or overnight.

Nutrition

Keywords: pumpkin-shaped bread, pull-apart bread, cheese bread, spinach dip, fall appetizer, holiday appetizer, easy bread recipe, cheesy bread, garlic bread, festive bread

Find it online: https://avabowls.com/flavorful-pumpkin-shaped-pull-apart-cheese-bread-recipe-with-easy-spinach-dip/