Harvest Pull-Apart Bread
Nothing says cozy fall gatherings quite like pull-apart bread fresh from the oven—golden, cheesy, and filled with all the seasonal flavors we love. This Harvest Pull-Apart Bread takes a simple pizza dough and transforms it into a shareable centerpiece packed with roasted butternut squash, melted cheese, fresh Revol Greens, dried cranberries, and a sprinkle of herbs. Every bite has the perfect balance of savory and sweet, with an optional crunch from walnuts or pecans. It’s the kind of recipe that feels festive without being fussy—perfect for holiday tables, game-day snacking, or just a cozy night in. The best part? You can prep it ahead of time and bake it when you’re ready, filling your kitchen with the aroma of rosemary, thyme, and buttery bread.
Filling Variations to Try ✨🍞
One of the best parts about pull-apart bread is how customizable it can be! While this harvest-inspired version is cozy and festive, here are a few other filling ideas to switch things up:
Mediterranean Style 🇬🇷 – Sun-dried tomatoes, Kalamata olives, feta cheese, and a sprinkle of oregano.
Classic Comfort 🧅🧀🥓 – Caramelized onions, sharp cheddar, and crispy bacon bits.
Sweet & Nutty 🍎🌰 – Apple slices, cinnamon sugar, and chopped pecans or walnuts.
Garden Fresh 🌱🧄🧀 – Spinach, artichoke hearts, mozzarella, and a little garlic powder.
Spicy Kick 🌶️🌽 – Jalapeños, pepper jack cheese, and roasted corn.
Mix and match depending on the season or what you already have on hand—the possibilities are endless! 🌟
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Holiday Harvest Pull-Apart Bread
Ingredients
- 2-3 tablespoons unsalted butter, melted
- 1/2 cup shredded cheese (cheddar, Gruyère, or mozzarella work well)
- 1/2 cup diced butternut squash, roasted until tender
- 1/4 cup Revol Greens (romaine, butterleaf, or spring mix), finely chopped
- 1/4 cup chopped walnuts or pecans (optional, for crunch)
- 1/4 cup dried cranberries
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Pizza dough, homemade or store bought
Instructions
- Roast the diced butternut squash in a 400°F (200°C) oven with a bit of olive oil (about 20-25 minutes). Let it cool slightly.
- Finely chop your greens so they blend easily into the filling.
- Set aside chopped nuts, greens, cranberries, cheese, and roasted butternut squash.
- Roll out your store-bought pizza dough and cut it into circles using a small cup or a round shape of some sort.
- Stretch the pizza dough rounds and spread a small spoonful of the fillings on each piece of dough.
- Fold the dough inward, sealing it, and forming it into balls. Place the dough balls into a greased dish.
- Melt butter and mix in some rosemary and thyme. Brush that on top of the prepared pizza dough balls.
- Bake according to your dough’s instructions (I bake mine at 380F for about 25 minutes), or until the bread is golden and cooked through.
- Once baked, remove from the oven, slightly cool and brush a but more herb butter on top.
- Serve and enjoy!
