Pepperoni mozzarella pull-apart garlic bread

Preheat the oven to 375F.

Cut the mozzarella into pieces.

Grate four large garlic cloves into Italian seasoning in a bowl; if using much more garlic, finely chop rather than grate, since grated garlic is about twice as strong.

Finely chop a handful of parsley, add to the bowl, and add a good amount of olive oil.

With a serrated knife, cut the loaf about three quarters of the way through, one way and then across.

Spoon the garlic oil into every cut so it dribbles down, then brush the outside with the pastry brush.

Stuff pieces of mozzarella and pepperoni into the cuts as evenly as possible.

Sprinkle parmigiano over the top for crispness, colour and salt.

Cover with aluminum foil and bake 15 minutes covered, then 15 minutes uncovered; return to the oven if the lower pieces have not melted.