This oven baked 3-ingredient beef pull apart bread is the kind of easy, crowd-pleasing recipe that earns a permanent spot in the party rotation. It reminds me of the simple appetizer ideas family members pass around at summer get-togethers because they work every single time: biscuit dough, seasoned beef, and melty mozzarella baked together until golden, gooey, and impossible to stop pulling apart piece by piece.
Serve this warm straight from the oven with marinara or pizza sauce for dipping, and round it out with a simple green salad, a crisp veggie tray, or a bowl of soup if you're turning it into a casual dinner. It also fits right in on a game day spread with wings, chips, and sparkling lemonade or iced tea.
Oven Baked 3-Ingredient Beef Pull Apart Bread
Servings: 6
Ingredients
1 pound ground beef
1 can refrigerated biscuit dough, 8-count
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease a medium glass casserole dish or baking dish.
2. In a skillet over medium heat, cook the ground beef until fully browned, breaking it up into small crumbles as it cooks. Drain any excess grease and let the beef cool for a few minutes.
3. Separate the biscuit dough and flatten each biscuit slightly. Spoon a little cooked beef and a pinch of mozzarella into the center of each one, then pinch the edges closed to form sealed dough balls.
4. Arrange the stuffed dough balls seam-side down in the prepared baking dish, nestling them close together. Sprinkle any remaining mozzarella over the top.
5. Bake for 20 to 25 minutes, or until the tops are deeply golden brown and the cheese is melted. Let cool for 5 minutes before serving so the cheese can set slightly and the bread pulls apart neatly.
Variations & Tips
Add sauce: For a pizza-style version, serve it with warm marinara on the side or spoon a very thin layer into each biscuit with the beef and cheese. Just keep the amount small so the dough still seals well.
Use different cheese: Mozzarella gives you that classic gooey stretch, but a mix of mozzarella and cheddar makes the flavor a little sharper and richer. If you're using string cheese cut into small pieces, that works nicely too.
Make it ahead: Brown the beef a day in advance and keep it in the fridge so assembly goes faster after work or before guests arrive. Once the dough is filled, bake it right away for the best rise and texture.
Keep the portions even: Try not to overfill the biscuits or they can split open in the oven. A small spoonful of beef and a pinch of cheese in each piece is plenty for a neat, pull-apart finish.