Air Fryer Pull-Apart Bread
Pull-Apart Bread features pizza dough, melted butter, garlic, and Parmesan; air fry at 330°F for 28 minutes until golden and easy to tear into soft, savory pieces.
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Method
- 1
Mix melted butter with minced garlic, Parmesan, parsley, and Italian seasoning in a small bowl.
- 2
Divide the dough into 16-18 small pieces and roll each into a ball.
- 3
Dip each dough ball into the garlic butter mixture, coating all sides, and arrange them snugly in a greased 6-inch round pan.
- 4
Pour any remaining garlic butter over the top, cover, and let rest for 10 minutes.
- 5
Cook at 330°F for 18-20 minutes until the top is golden brown and the center rolls are cooked through.
- 6
Brush immediately with the extra melted butter and top with remaining parsley and Parmesan before serving warm.
Pro tip. Pack the dough balls snugly but not too tightly — they need just enough room to expand and create those signature pull-apart seams.
Why the air fryer wins here
- Ready in 28 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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