Hawaiian Swiss And Spam Pull Apart Bread Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with foil and grease with nonstick spray.
• Add the Spam to a medium nonstick skillet over medium-high heat. Cook for 4-5 minutes, without disturbing, until the Spam cubes are golden brown on the bottom. Cook for another 4-5 minutes, stirring occasionally, or until most of the Spam is golden brown. Transfer to a bowl and set aside.
• Melt the butter to the same skillet over medium heat. Add the red onion, garlic, chives, and salt and stir to combine, then remove the pan from the heat.
• Using a sharp knife, carefully cut the bread about halfway through into 1-inch (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
• Stuff the Swiss cheese and Spam between the bread slices. Transfer the loaf to the prepared baking sheet and pour the onion and garlic butter evenly over the top.
• Grease another sheet of foil with nonstick spray, then cover the loaf. Bake for 30 minutes, or until the cheese is melted. Remove the foil and bake for another 5 minutes, until the cheese is bubbling and golden brown on top.
• Remove the bread from the oven and transfer to a serving platter. Serve hot.
• Enjoy!

Steps:

• Preheat the oven to 190°C (375°F).
• Cut the crusts off the bread.
• Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
• Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
• Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
• At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
• Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
• Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
• Dip and Enjoy!

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!

Steps:

• Cut bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into 1/4-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over bread. , Wrap loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Serve warm.

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil setting. Place rolls cut-side up in a single layer on a baking sheet.
• Toast rolls in preheated oven until lightly brown, 1 to 3 minutes.
• Slice luncheon meat lengthwise into nine 1/4-inch thick slices.
• Heat a cast-iron or non-stick skillet over medium-high heat. Cook luncheon meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms. Cook pineapple rings in the same skillet until lightly browned, 1 1/2 to 2 minutes per side.
• Spread sriracha evenly on each luncheon meat slice. Cut each pineapple ring into 3 pieces. Top each luncheon meat slice with 1 pineapple piece, sprinkle with lime juice, and cover with roll tops.

Steps:

• Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
• In a medium bowl, mix together Frank's RedHot® and brown sugar together until fully incorporated.
• Arrange the bacon on the prepared baking sheet. Bake for 15 minutes. Using a pastry brush, brush the bacon slices with the RedHot® mixture. Flip the bacon over and brush on the other side. Continue baking until the bacon is crisp and brown, 10-15 minutes more.
• Enjoy!