Fiery Chili Crunch & Scallion Pull-Apart Bread with Mozzarella Swirls

Elevate your appetizer game with a show-stopping bread that’s as fun to eat as it is delicious! Inspired by the viral chili crunch trend, this pull-apart bread combines flaky biscuit dough with an irresistible blend of spicy chili crunch, melty mozzarella, and fresh scallions. It’s the perfect savory side or party snack that promises a delightful cheese pull and a fiery kick in every bite.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6-8 servings

Ingredients

• 2 cans (16.3 oz each) refrigerated flaky biscuit dough (e.g., Pillsbury Grands! Flaky Layers)
• 1 cup shredded mozzarella cheese
• 1/4 cup chili crunch (store-bought or homemade)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh scallions, thinly sliced
• 1/2 teaspoon garlic powder
• Pinch of red pepper flakes (optional, for extra heat)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or an 8-inch round cake pan.
2. Open the biscuit dough cans. Separate each biscuit and cut it into 4 equal pieces. You should have about 32 pieces per can, totaling around 64 pieces.
3. In a large bowl, combine the melted butter, chili crunch, garlic powder, red pepper flakes (if using), and a pinch of salt. Mix well until everything is thoroughly combined.
4. Add the biscuit dough pieces to the bowl with the chili crunch mixture. Toss gently to ensure all the dough pieces are well coated.
5. Start layering the coated biscuit pieces into the prepared pan. As you layer, sprinkle about a third of the shredded mozzarella cheese and a third of the sliced scallions over the dough pieces.
6. Continue layering the remaining dough, mozzarella, and scallions, ensuring even distribution. Press down gently to compact the layers slightly.
7. Bake for 25-30 minutes, or until the bread is golden brown on top and cooked through in the center. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
8. Once baked, remove the pan from the oven and let it cool for 5-10 minutes on a wire rack before inverting it onto a serving platter.
9. Garnish with extra fresh scallions and a drizzle of chili crunch, if desired. Serve warm and let everyone pull apart their own cheesy, spicy pieces!

Chef's Note

For an extra layer of flavor and crunch, try pressing some sesame seeds onto the dough pieces before coating them in the chili crunch mixture. This adds a beautiful toasted aroma!

Make-Ahead Tips

This bread is best served warm and fresh. You can prep the ingredients (slice scallions, shred cheese) ahead of time, but assemble and bake just before serving for the best texture and cheese pull. Leftovers can be stored in an airtight container at room temperature for up to 2 days and reheated gently in the oven or microwave.

Substitutions

**Cheese:** Use a blend of mozzarella and cheddar for a sharper flavor. Provolone or Gruyere also work well.,**Dough:** Instead of biscuit dough, you can use canned pizza dough, cut into squares. Adjust baking time as needed.,**Chili Crunch:** Adjust the amount based on your spice preference. You can also use chili oil, but you might lose some of the crunchy texture.,**Vegetarian:** This recipe is already vegetarian.,**Gluten-Free:** Use a gluten-free biscuit dough alternative, if available, and ensure chili crunch is GF.