Cheesy Ham Pull Apart Bread

This Cheesy Ham Pull-Apart Bread is warm, buttery, gooey, and loaded with melted cheese and savory pieces of ham. Soft bread cubes are tossed with garlic butter, herbs, ham, and plenty of mozzarella, then baked in a Bundt pan until golden around the edges and irresistibly cheesy in the center.

It is perfect for brunch, game day, parties, holiday mornings, or an easy family snack. Everyone can simply pull off a cheesy piece and enjoy it straight from the platter.

Why You Will Love This Recipe

This recipe looks impressive but is surprisingly easy. Refrigerated biscuit dough keeps the preparation quick, while butter, garlic, cheese, and ham turn it into a rich pull-apart bread with very little work.

The Bundt pan gives the bread its beautiful ring shape and allows the edges to become golden while the center stays soft and cheesy.

Ingredients

2 cans refrigerated biscuit dough, about 16 ounces each
1 1/2 cups diced cooked ham
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup unsalted butter, melted
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Nonstick cooking spray

Ingredient Notes

Biscuit dough: Refrigerated biscuits make the recipe fast and create soft, fluffy bread pieces. Cut each biscuit into quarters so the pieces bake evenly.

Ham: Use fully cooked ham and dice it into small pieces. Leftover baked ham works especially well.

Mozzarella: Mozzarella gives the bread those long, gooey cheese pulls. Low-moisture mozzarella works best.

Cheddar: A little cheddar adds sharper flavor and extra golden color.

How to Make Cheesy Ham Pull-Apart Bread

Preheat the oven to 350°F.
Generously grease a 10- to 12-cup Bundt pan with nonstick cooking spray.
Open the biscuit dough and cut each biscuit into four pieces.
Place the biscuit pieces in a large mixing bowl.
In a small bowl, combine the melted butter, minced garlic, parsley, Italian seasoning, garlic powder, and black pepper.
Pour the garlic butter over the biscuit pieces.
Toss gently until every piece is coated.
Add the diced ham, mozzarella, cheddar, and Parmesan.
Fold everything together until evenly distributed.
Transfer the mixture into the prepared Bundt pan.
Spread it evenly without pressing the dough down too firmly.
Sprinkle a little extra mozzarella over the top if desired.
Bake for 35 to 45 minutes, until deeply golden and the biscuit pieces in the center are cooked through.
If the top browns too quickly, loosely cover with foil for the final 10 minutes.
Let the bread cool in the pan for about 10 minutes.
Place a large serving plate over the pan and carefully invert the bread.
Serve warm while the cheese is still melted and stretchy.

How to Get the Best Cheese Pull

Use freshly shredded low-moisture mozzarella rather than relying entirely on pre-shredded cheese. Freshly shredded cheese usually melts more smoothly.

Layer some cheese between the biscuit pieces instead of keeping all of it on top. This creates pockets of melted cheese throughout the entire ring.

Serve the bread while it is still warm for the best stretchy texture.

How to Prevent a Raw Center

Bundt-style pull-apart breads are thick, so the outside can brown before the middle finishes cooking.

Cut the biscuit pieces into relatively small, even portions and avoid packing them too tightly into the pan.

If the exterior is golden but the center needs more time, cover the pan loosely with foil and continue baking.

Easy Variations

For bacon pull-apart bread, replace part of the ham with cooked crumbled bacon.

For pepperoni pizza bread, replace the ham with pepperoni and add Italian seasoning and a little extra mozzarella.

For breakfast pull-apart bread, add cooked scrambled egg pieces and cheddar along with the ham.

For spicy ham and cheese bread, add diced jalapeños or crushed red pepper flakes.

For extra garlic flavor, brush the hot bread with additional garlic butter immediately after it comes out of the pan.

Optional Cream Cheese Version

For an even richer center, cut four ounces of cream cheese into small cubes and tuck the pieces between the biscuit dough before baking.

The cream cheese melts into creamy pockets that pair especially well with ham and mozzarella.

What to Serve with Pull-Apart Bread

Serve it with warm marinara, ranch dressing, honey mustard, garlic butter, or a creamy cheese dip.

For brunch, pair it with scrambled eggs, fresh fruit, or a simple green salad.

For parties, place it in the center of a platter and let everyone pull off individual pieces.

Make-Ahead Tips

The ham can be diced and the cheeses shredded a day ahead.

You can also mix the garlic butter in advance and refrigerate it, then melt it gently before assembling.

For the best rise and texture, assemble the bread shortly before baking rather than leaving uncooked biscuit dough sitting overnight.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.

Reheat individual pieces in the microwave for a soft texture or in an oven or air fryer for a slightly crisp exterior.

For oven reheating, warm at 325°F until heated through.

The baked bread can also be frozen in individual portions for up to one month. Thaw in the refrigerator before reheating.

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