PARMESAN PULL-APARTS
Provided by Ruth Cousineau
Categories Bread Milk/Cream Mixer Bake Parmesan Family Reunion Potluck Gourmet
Yield Makes 1 dozen rolls
Number Of Ingredients 10
Steps:
- Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 tablespoon at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
- Scrape dough into center of bowl and sprinkle with remaining 2 tablespoon flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
- Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
- Preheat oven to 375°F with rack in middle.
- Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
- Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
- Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
- Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
- Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
- While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.
CHICKEN PARM PULL-APART SANDWICHES
These pull-apart sandwiches combine two of the most crave-worthy foods: chicken parmesan and garlic bread. The bread slices are slathered with an assertive garlic butter, breaded and fried chicken tenders, tomato sauce and melty mozzarella cheese. Simply bake, then pull apart!
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside.
- Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat 1/2 inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and season with salt.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet.
- Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf.
- Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf.
- Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with Parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.
GARLIC PARMESAN PULL-APART BREAD
Got this recipe from The Virtuous Wife blog, it is so, easy & so delicious. I always double because it is devoured.
Provided by SB61287
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.
Nutrition Facts : Calories 433.3, Fat 26.7, SaturatedFat 12.4, Cholesterol 42.4, Sodium 1144, Carbohydrate 38.1, Fiber 0.6, Sugar 6.5, Protein 10.8
PARMESAN WALNUTS
I love this Parmesan walnuts recipe because it's quick, easy and an alternative to high-calorie croutons. You can also make a double batch and package the walnuts for gifting. - Karen Orvis, Plainville, Connecticut
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 6 mg cholesterol, Sodium 33 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein. Diabetic Exchange
More about "parmesanpullapartminibundts recipes"
CLASSIC CHICKEN PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PARMESAN CHICKEN BITES - DAMN DELICIOUS
From damndelicious.net
PARMESAN & PARSLEY BISCUITS (WITH …
From rachelschultz.com
GARLIC-PARMESAN PULL-APART LOAVES RECIPE - PILLSBURY.COM
From pillsbury.com
DELICIOUS RECIPES TO MAKE IN A BUNDT PAN - SIMPLEMOST
From simplemost.com
CONSUMERS PULL BACK SPENDING DUE TO HIGH GAS AND FOOD PRICES
From cnn.com
EGGPLANT PARMESAN RECIPES | ALLRECIPES
From allrecipes.com
GARLIC PARMESAN PULL APART BREAD RECIPE (ROLLS) | FOOD APPAREL
From foodapparel.com
FOOD WASTE
From food.ec.europa.eu
MINI PULLAPART PARMESAN BREAD - 11.5OZ/6CT - TARGET
From target.com
VEGAN PARMESAN CHEESE RECIPE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
7 GENIUS USES FOR PARMESAN RINDS | HUFFPOST LIFE
From huffpost.com
PARMESAN PULL APARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GARLIC PARMESAN BISCUIT PULL APART BREAD RECIPE | FOODTALK
From foodtalkdaily.com
PAFF COMMITTEES - FOOD SAFETY
From food.ec.europa.eu
15 CHICKEN PARMESAN SIDES - RECIPES FOR SALADS & VEGGIES - KITCHN
From thekitchn.com
JUNK FOOD: OBESITY STRATEGY FALLING APART, JAMIE OLIVER SAYS
From bbc.co.uk
PULL APART BREAD, FOOD, YUMMY APPETIZERS - PINTEREST
From pinterest.com
MINI BAKED PARMESAN POTATO ROUNDS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
MINI CAESAR SALAD PARMESAN CHEESE CUPS - ALEKA'S GET-TOGETHER
From alekasgettogether.com
FOOD PROCESSING PLANTS BURNING DOWN ALL OVER THE WORLD, …
From canadafreepress.com
EATING HACK: 5 TIPS TO EAT A BURGER WITHOUT WORRYING ABOUT IT …
From food.ndtv.com
UKRAINE: FEARS OF GLOBAL FOOD CRISIS GROW | CTV NEWS
From ctvnews.ca
EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE
From thespruceeats.com
PARMESAN PULL-APART ROLLS - A FAMILY FEAST®
From afamilyfeast.com
PASTRY AFFAIR | GARLIC PARMESAN PULL-APART BREAD
From pastryaffair.com
LIFE AS A LOFTHOUSE (FOOD BLOG): PARMESAN PULL-APARTS | RECIPES, …
From pinterest.ca
PARMALAT
From parmalat.com
OPINION | ON INFLATION AND THE FOOD CRISIS, THE WORLD CAN WORK …
From nytimes.com
141 BEST FOOD SLOGANS & TAGLINE IDEAS TO MARKET YOURSELF
From brandingheights.com
ROBINHOOD | PULL APART PARMESAN BREAD
From robinhood.ca
HOME [WWW.SHOPLOCALE.COM]
From shoplocale.com
MINI PARMESAN-BEEF MEATLOAVES MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
QUICK PREP FOOD GRATER - SHOP | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
FDA ORDERS JUUL LABS TO REMOVE PRODUCTS FROM US MARKET
From cnn.com
PESTO & PARM PULL-APART BUNS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
CHICKEN PARMESAN BURGERS - SKINNYTASTE
From skinnytaste.com
13 PERFECTLY CRISP PARMESAN-ROASTED RECIPES | ALLRECIPES
From allrecipes.com
50 MINI FOODS THAT ARE BIG ON FLAVOR - TASTE OF HOME
From tasteofhome.com
PARMESAN PULL-APART MINI-BUNDTS RECIPE - FOOD.COM
From food.com
ROSEMARY AND PARMESAN PULL APART FOCACCIA
From more.ctv.ca
GARLIC PARMESAN PULL APART BRIOCHE BUNS - SIMPLY DELICIOUS
From simply-delicious-food.com
GARLIC PARMESAN PULL-APART BREAD | THE RECIPE CRITIC
From therecipecritic.com
GIANT FOOD WEEKLY AD - JUL 22 TO JUL 28
From circular.giantfood.com
You'll also love