Blue Cheese Pull Apart Loaf Recipes

BLUEBERRY-CREAM CHEESE PULL-APART BREAD

Steps:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the cream cheese, lemon zest and nutmeg in a bowl. Spread over the dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly. Cut 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 the remaining 1 tablespoon each granulated sugar and sliced almonds.
• 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. Dust with confectioners' sugar before serving.

BLUE CHEESE PULL APART BREAD

Steps:

• Preheat oven to 400 degrees. Spray a pie pan with non-stick cooking spray.
• In a medium bowl, combine melted butter, blue cheese and garlic salt and mix well.
• Cut biscuits into quarters, and dip each biscuit piece into the butter and blue cheese mixture. Arrange biscuits in prepared pan. Pour remaining butter and cheese mixture over biscuits in pan.
• Bake for 8-10 minutes, or until golden brown. Sprinkle with chopped fresh parsley before serving.

CHEESE & GARLIC PULL-APART LOAF

Steps:

• Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
• Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
• Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.

EASY PULL APART CHEESY BREAD

Steps:

• Preheat the oven to 350F Slice the top of the bread both horizontally and vertically without going all the way through Stuff the mozzarella cheese cubes in between the slices of bread Transfer the mozzarella-stuffed loaf to a baking sheet lined with foil Combine shredded cheeses in a medium mixing bowl Mix in the garlic powder, Italian seasoning, and parsley Sprinkle the cheese mixture over the bread, gently pushing some down in between the slices Pour the melted butter over the entire loaf Wrap the loaf loosely in foil Bake for 20 minutes Unwrap the foil from the bread and bake another 5 minutes, until the cheese is melted completely

CHEESE & ONION PULL APART LOAF

Steps:

• Place the frozen onions in a microwave safe bowl and heat in the microwave on high for 4 minutes.
• Sift the flour and salt into a mixing bowl; add the butter and rub it in with your fingertips to resemble fine breadcrumbs.
• Mix the egg, milk and mustard together; add them to the flour mixture and mix to form a soft dough.
• Turn the dough out onto a well-floured surface and knead lightly; and then divide the mixture into approximately 14 uneven pieces.
• Line a greased 14cm x 22cm loaf pan with baking paper; and place half the dough in pieces over the base.
• Sprinkle with half of the onion, cheese and parsley; then cover it with the remaining dough and the remaining onion, cheese and parsley.
• Bake the loaf in a preheated oven at 200°C /400°F for 40-45 minutes or until it is a rich golden brown.
• Notes: This is best eaten hot straight from the oven. Add chopped kalamata olives or diced bacon with the onion for a tasty addition.

BLUE CHEESE PULL APART LOAF

Steps:

• Cut each dinner roll into 4 equal pieces.
• Arrange half of them into a 12-inch long loaf on a sprayed baking sheet.
• Brush with half of the butter.
• In a bowl, combine garlic, chives, parsley, oregano, onion, tarragon and celery seed.
• Sprinkle half of this mixture over rolls and top with half of the blue cheese.
• Place remaining roll pieces on top of the blue cheese.
• Brush with remaining butter and sprinkle with remaining blue cheese and remaining herb mixture.
• Cover with plastic wrap and let rise until double in size.
• Remove wrap and bake at 350°F.
• 15-20 minutes.