Cheese Pull Apart Bread Recipes

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
• Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
• Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
• Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
• Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

Steps:

• Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
• Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
• Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
• Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
• Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
• Serve hot with ranch dressing.

Steps:

• Preheat the oven to 400 degrees F.
• Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
• Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
• Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
• Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.

Steps:

• Preheat the oven to 375°F.
• Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap it up into a parcel and roast for 1 hour or until the garlic is golden, nutty, and soft. Set it aside to cool and reduce the oven temperature to 350°F. (You can roast the garlic up to a couple of days ahead of time and keep it in a small jar of oil in the fridge. Roast a bunch of cloves! You never know when you'll need 'em.)
• In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, smushing the garlic cloves so that little bits are distributed throughout the cheese. (You can get in there and use your fingers if you'd rather!)
• Cut the bread in 1 1/2-inch-wide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread crosswise again. Move slowly and use caution! A serrated knife helps immensely. Ta-da!
• Set the bread on a large piece of foil and stuff the cheese mixture in between the rows and keep going until that bread is so stuffed with cheese, it can't see straight! Drizzle the melted butter evenly all over the surface of the bread. Wrap the bread in foil and bake for 25 minutes. Open up the foil and bake it for another 10 minutes.
• Carefully unwrap the bread and dig right in!
• Change things up!
• Make a pizza version: Add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.
• How about a French onion version? Diced caramelized onions, Gruyère cheese, and chopped chives. Drizzle on beef broth instead of butter. Yum!
• My friend Meseidy has made a Buffalo chicken version: Add mozzarella and a bunch of shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be dreamy.

Steps:

• Heat oven to 350°F.
• Line 8x4-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Unroll crescent dough onto lightly floured cutting board to form 12x8-inch rectangle. Spread with preserves, completely covering dough with preserves. Top evenly with cheese; cover with turkey.
• Cut dough lengthwise in half, then cut each piece crosswise into 6 pieces. Fold each dough piece crosswise in half; stand, folded sides down, in row in center of prepared pan.
• Bake 30 to 35 min. or until golden brown. Cool 10 min. Use foil handles to transfer loaf to serving plate. Remove and discard foil.

Steps:

• Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
• Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
• Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
• Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will affect how it bakes. Next, add 2/3 cup of grated Parmesan-Romano cheese, reserving the rest for the top. Toss until each piece is coated.
• You can bake this bread in any shape you like, but I usually use a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but gently pull apart any clumps of dough to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
• Allow to rise in a draft-free, warm place for 2-2 1/2 hours. Then remove the plastic wrap and place into a 350°F preheated oven.
• Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done, approximately 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot!
• Cook's note:.
• If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
• Additional baking options:.
• Bundt pan.
• Divide the dough between 2 loaf pans.
• Individual size in standard muffin cups (4 pieces in each).
• 8x8 baking dish.
• 9 inch round spring form or pie pan.
• 8 inch tart pan.

Steps:

• Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
• Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
• Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
• Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
• Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

Steps:

• Heat oven to 375°F.
• Brush bottom of 10-inch cast-iron skillet with 1 tsp. butter.
• Separate biscuits. Split each biscuit horizontally in half to make 2 rounds.
• Mix cream cheese with 1-1/2 tsp. rosemary and 1/2 tsp. garlic powder in medium bowl until blended. Spoon evenly onto centers of biscuits, adding about 2 tsp. cream cheese mixture to each biscuit. Gather edge of each biscuit over top of cream cheese mixture, completely enclosing cream cheese mixture; pinch edge of dough together to seal. Roll into ball.
• Place, seam sides down, in single layer in prepared skillet.
• Mix remaining butter and garlic powder until blended; brush onto tops of biscuits. Sprinkle with remaining rosemary.
• Bake 22 to 25 min. or until golden brown.

Steps:

• Heat oven to 350ºF.
• Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.
• Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
• Mix remaining ingredients until blended; drizzle over bread. Wrap with Reynolds Wrap® Aluminum Foil; place on baking sheet.
• Bake 25 min. or until heated through, unwrapping bread after 15 min.

Steps:

• Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
• Leave in a warm place until frothy (about ten minutes).
• Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
• Stir to combine and then add the yeast mixture and 1 cup of warm water.
• Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
• Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
• Leave the dough in a warm place for an hour or until doubled in size.
• Punch the dough down and knead for 1 minute.
• Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
• Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
• Press the remaining 10 discs on top of the cheesey ones.
• Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
• You will have to squeeze them together to fit them all inches.
• Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
• Preheat the oven to 200°C - 400°F.
• Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.

Steps:

• PREHEAT oven to 375ºF (190ºC). Grease a 10" tube pan.
• Combine 3 cups flour, yeast, sugar and salt in large mixer bowl.
• Mix well; toss in cheddar cheese.
• Add warm milk, water and oil.
• Beat on medium speed 3 minutes.
• Gradually stir in remaining flour using enough flour to make a soft dough.
• Turn out onto lightly floured board.
• Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
• Place in greased bowl; turn dough over to grease top.
• Cover with plastic wrap.
• Let rise in warm place for 30 minutes.
• Punch down, cover and let rest 10 minutes.
• Cut dough into 40 pieces.
• Shape each into a ball.
• Dip balls in melted butter then roll in Parmesan cheese to coat.
• Arrange balls in two layers in well greased 10" tube pan.
• Cover with tea towel. Let rise in warm place until balls are almost to top of pan (1-1¼ hours).
• Bake on lower rack of preheated 375°F oven for 35-45 minutes or until firm and golden.
• Cool 5 minutes then remove from pan.
• Enjoy warm or at room temperature.

Steps:

• In a large bowl, combine water, sugar, yeast, oil and l cup of flour.
• Let stand 5 minute until yeast if frothy.
• Stir in salt and rest of flour, 1/2 cup at a time until mixture begins to pull away from the bowl sides.
• Turn onto a floured surface and knead 5-8 minutes (or 100 times), adding a little flour when needed so dough won't stick to the counter.
• Place dough in a well-oiled bowl, turning to coat all sides.
• Cover and let rise till double.
• Combine seasoning in a small bowl.
• Put olive oil in another small bowl.
• When dough has risen, punch down.
• Spray an angel pan with non-stick vegetable spray.
• Cut or pull off dough about the size of a large walnut.
• Roll pieces into a ball and dip in the olive oil.
• Roll in seasoning mixture.
• Place side by side in pan, making layers as needed.
• Set aside and allow to rise till dough reaches the top of the pan.
• Preheat oven to 400 degrees while the loaf is rising.
• When risen, bake for approximately 35-45 minute or till top is golden.
• Turn out on a cooling rack.
• Makes one loaf the size of an angel pan.
• Slice and toast if desired with butter.

Steps:

• Prepare a well greased 12-cup fluted tube pan.
• Roll each thawed room temperature dough ball in the melted butter then in Parmesan cheese to coat.
• Arrange HALF of the coated dough balls in the well-greased pan.
• Sprinkle with all of the Provolone cheese or cheddar cheese, then top with remaining coated rolls.
• Sprinkle with any remaining Parmesan cheese.
• Let stand covered lightly with a clean tea towel in a warm place until doubled (about 1 or more hours).
• Set oven to 375 degrees.
• Bake for 35-45 minutes or until golden brown (if needed, cover edges of the bread with foil during the last 10-15 minutes of baking if the bread becomes too dark).
• Use a table knife to loosen edges of the bread, then remove from pan.
• Serve warm.

Steps:

• Preheat oven to 375°F (190 C).
• In a small bowl, combine French's Dijon Mustard and softened butter.
• Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
• Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
• Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
• Brush remaining dijon butter over loaf and top with shredded Gruyère.
• Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
• Enjoy!