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How to Make the Best Crack Bread

How to Make the Best Crack Bread
Whether you call it crack bread or pull-apart bread, it has been all the rage lately—especially for game day parties and tailgates. In all of its tasty goodness, this popular appetizer certainly deserves the praise it receives. Before trying one of the recipes below, check out these tips for making the best crack bread around. Trust us, your guests will keep coming back for more “pulls” of deliciousness.  
  1. Buy the best bread. The better the bread, the better the finished product. Be sure to purchase a round loaf that is large enough to serve a crowd!
  2. Do not cut all the way to the bottom. When slicing the bread vertically and horizontally, be careful to NOT cut all the way through the bread. We suggest stopping about 1/4-inch from the bottom of the loaf.
  3. Stuff the bread sufficiently. Gently pull apart the bread and stuff the cheese and/or stuffing mixture inside the cuts. Be sure all the cuts are filled for ultimate tastiness.
  4. It’s all in the tent. Cover the bread with aluminum foil for the first 15 minutes of baking for best results.
  5. Serve hot. This dish is best served right out of the oven, so be sure to factor in when you’d like to serve it before putting it in the oven. 
1 sourdough bread boule
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded medium cheddar cheese
1 cup shredded chicken
2 tablespoons mayonnaise
1/4 cup Moore's Original Buffalo Sauce

1 loaf round Artisan bread
1 block (8-12) ounces mozzarella cheese thinly sliced
1 stick butter
4 Tablespoons Moore's Creamy Ranch Buffalo wing sauce
1 bunch scallions ends removed and chopped