ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
BLUEBERRY BUCKLE PULL-APART BREAD
Cinnamon-sugar biscuit bites are baked with blueberries and topped with a sugar glaze. I love serving this at brunches or at summer picnics. Best if served warm.
Provided by IIJUAN12
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
- Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
- Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
- Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
- Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
- Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
- Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 48.5 g, Cholesterol 31.2 mg, Fat 19.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 9.3 g, Sodium 649.7 mg, Sugar 25.1 g
ORANGE DREAM PULL-APART BREAD
Steps:
- Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal., In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan., Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 30g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 612mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY-CREAM CHEESE PULL-APART BREAD
Provided by Food Network Kitchen
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
FRUITY PULL-APART BREAD
Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Separate dough into 8 biscuits; cut biscuits into fourths., In a shallow bowl, combine sugars. Dip biscuits in melted butter, then in sugar mixture. Place biscuits in a greased 10-1/4-in. cast-iron skillet. Top with fresh berries; dollop with cream cheese. Bake until biscuits are golden brown and cooked through, 35-40 minutes. Sprinkle with basil.
Nutrition Facts : Calories 383 calories, Fat 20g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 641mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM CHEESE STUFFED PULL APART BREAD
Provided by My Food and Family
Time 45m
Yield 16 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.5361 g, Sugar 0 g, Protein 2 g
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- 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°F (176°C). 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.
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- In a small bowl or measuring cup combine yeast and milk. Let sit for about 10 minutes until yeast is softened.
- In a large mixing bowl combine yeast/milk mixture with butter, egg, and sugar. Gradually add in 3 1/4 cups flour. Beginning kneading with a dough hook. After a few minutes if the dough looks too wet add extra flour 1 tablespoon at a time until you have a nice smooth dough. The dough should slap sides of the bowl and stick to the bottom. Add water a tablespoon at a time if dough feels too dry. Knead for a total of 6-7 minutes. Place in a greased bowl. Let rise for about 1 hour or until doubled.
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