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Cheesy Pull-Apart Bread With Tomato Soup Fondue

This pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!

Cheesy Pull-Apart Bread With Tomato Soup Fondue


Servings: 8–10


Cheesy Pull-Apart Bread

24 ounces pizza dough

9 slices Cooper Sharp White American Cheese, stacked and cut into 1-inch cubes

½ cup butter

2 cloves garlic, crushed

½ cup grated parmesan


Tomato Soup Fondue

Olive oil

1 clove garlic, crushed

1 pint cherry tomatoes, finely chopped

½ teaspoon red wine vinegar

½ cup chicken broth

1 ½ teaspoons cornstarch

1 ½ teaspoons water

1 cup cubed Cooper Sharp White American Cheese




Chopped parsley


1. Preheat oven to 375℉.

2. Cut the dough into 1–2 ounce pieces. Flatten one dough ball in the palm of your hand.

Place a cube of cheese in the center and fold the edges over to cover it, pinching to seal

it closed. Repeat with the rest of the dough.

3. Place a ramekin in the middle of a parchment-covered baking sheet. Place the dough

balls ½ inch apart and make two rings around the ramekin to form a wreath.

4. In a bowl, melt the butter and add the crushed garlic, then brush the garlic butter mixture

over the top. Sprinkle with parmesan cheese.

5. Bake for 20–30 minutes until the dough is golden brown.

6. To prepare the tomato soup fondue, add a drizzle of olive oil and the crushed garlic to a

saucepan. Sauté gently for 1 minute until fragrant.

7. Add chopped tomatoes and sauté for 6–8 minutes until soft.

8. Add red wine vinegar and broth. Simmer a few minutes longer until slightly reduced.

9. In a small bowl, mix cornstarch and water to make a slurry, then add to the tomatoes and

simmer for another minute until thickened.

10. Turn the heat to low and add cubed Cooper Sharp White cheese. Season with salt and

pepper. Stir until melted.

11. Once the wreath is out of the oven, spoon the tomato soup fondue into the ramekin and

brush the bread with another layer of the garlic butter mixture.

12. Finish with a sprinkle of chopped parsley.

13. Enjoy!

Here's a video showing you how to make it:

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