Wisconsin Cheese Pull Apart Bread Recipes

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:

• Preheat oven to 375F.
• Roll each dinner roll in butter, then in the Parmesan cheese to coat.
• Arrange half of the rolls in a well-greased 12-cup fluted tube or Bundt pan; sprinkle with half the Provolone.
• Top with the remaining coated rolls; sprinkle with remaining Provolone.
• Let rise for about 1 hour until double in size.
• Bake for 35- 45 minutes or until golden brown.
• If during the last 10- 15 minutes of baking, the bread becomes too dark, cover edges of bread with foil.
• Use a table knife to loosen the edges of the bread& remove from the pan.
• Serve warm.

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.

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 the oven to 350 degrees. Spray a 9x13 pan. Separate the biscuits into 16 pieces. Cut each biscuit into 6 pieces. Mix the cheeses, chilies, and biscuit pieces in a bowl and pour into the pan.
• Bake 25-30 minutes or until biscuits are just starting to brown. Let stand 10 minutes.

Steps:

• Heat oven to 350ºF.
• Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray.
• Toss biscuit pieces with butter in large bowl. Add grated cheese, then shredded cheese, mixing lightly after each addition. Place in prepared pan.
• Bake 35 to 40 min. or until golden brown. Run knife around sides of pan to loosen bread; cool 5 min. Meanwhile, heat pasta sauce.
• Remove bread from pan to heatproof platter or cutting board. Serve warm with pasta sauce for dipping.

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:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the chocolate, sugar and cinnamon in a bowl.
• Combine the butter, vanilla and salt in a separate bowl then spread over the 12-inch square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with any fallen pieces of chocolate.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

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 425.
• Lightly spray square 9x9x2 pan with spray.
• Cover tomatoes in boiling water.
• Let stand 10 minutes; drain and chop fine.
• Mix bisquick, tomatoes, half the cheese and the milk in medium bowl until dough forms.
• Mix remaining cheese, bell peppers, oregano,basil and garlic and some oil in small bowl.
• Drop half the dough by tbsp closely together in irregular pattern in pan.
• Spoon half the cheese mixture over dough.
• Drop remaining dough over cheese mixture.
• Top with remaining cheese mixture.
• Bake 20 minutes till brown.
• Serve warm.

Steps:

• Heat oil in a large nonstick skillet; stir/saute pepper and onion until tender; remove from heat and set aside.
• Cut biscuits in to quarters; place in a mixing bowl.
• Add sauteed vegetables, bacon, margarine, and cheese; toss until mixed.
• Arrange biscuit mixture in a greased 10" tube pan; bake in a 350° oven for 30 minutes.
• Invert onto a platter to serve.