If Football Is Your Thing

Today, I have a post up at South Dakota Magazine. There, I am sharing an incredibly easy and delicious recipe that would be perfect for your Super Bowl party. Love pepperoni pizza? Love bread? Combining the two into a toasty, melty, gooey Pepperoni Pull-Apart Bread is a winning touchdown.

I also have you covered if the game goes into over-time and you need more snacks. Bloomin' Onion Bread was born of a love of Outback's Bloomin' Onions and, well duh, bread. I have adapted the recipe slightly to incorporate the seasoned butter that really makes Dine and Dish's Oven Ham Sammies so yummy. That butter takes these cheesy, toasty hunks of bread flying past the 50-yard line.

 Pepperoni Pull-Apart Bread is kicking off

at South Dakota Magazine.

(While you are there, spend some time checking out the rest of their site.
They really are South Dakota's cheerleaders.)

Bloomin' Onion Bread

(adapted from The Changable Table and The Girl Who Ate Everything,
with additions from Dine and Dish)

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, shredded
1/2 cup butter, melted

1/2 tsp ground mustard

2 teaspoons poppy seeds
2 teaspoon onion flakes
1 teaspoon Worcestershire sauce
1/2 cup finely diced green onion

Preheat oven to 350 degrees.
Carefully, cut the bread in a crisscross fashion, lengthwise and width-wise without cutting through the bottom crust.
Place bread on a foil-lined baking sheet and stuff cheese between cuts.

Combine butter, ground mustard, poppy seeds, onion flakes, and Worcestershire sauce.

Drizzle over bread, coating the crust and any exposed cut edges of the bread.

Wrap loaf completely in foil and bake at 350 degrees for 15 minutes.

Unwrap and bake 10 more minutes, or until cheese is melted.