1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Slice the baguette lengthwise down the middle, but not all the way through—leave about a half-inch hinge so the loaf stays connected.
3. In a small bowl, combine the softened butter with minced garlic, dried oregano, dried basil, and crushed red pepper flakes if using. Mix until fragrant and smooth.
4. Spread half of the garlic butter mixture generously on the inside of both bread halves. This step always reminds me of how Mama Lou would spread her love through every corner of the kitchen, never skimping on flavor.
5. Spread pizza sauce evenly over the garlic butter on the bottom half of the bread. Then layer mozzarella cheese, pepperoni slices, and any additional toppings you’ve chosen.
6. Carefully close the bread, pressing it slightly so the filling stays snug inside.
7. Spread the remaining garlic butter on the outside of the bread, and sprinkle Parmesan cheese over the top for that golden, crispy finish.
8. Wrap the loaf tightly in aluminum foil and place it on the prepared baking sheet.
9. Bake for 15 minutes, then remove the foil and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
10. Remove from the oven and let it rest for 5 minutes. Slice into thick pieces, garnish with fresh parsley or basil if you like, and serve warm.

One of my favorite memories is sitting down with Ouma after baking this bread, sharing stories and stealing cheesy bites before dinner was even served. It’s the kind of recipe that brings people together, no matter the occasion.