Cheddar Beef Pull A Part Bread Recipes

CHEESY FRENCH PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the bread diagonally to form diamond shapes, making sure not to cut all the way down to the base of the bread.
• Place the pieces of white cheddar between cuts.
• Cover with shredded mozzarella.
• Sprinkle salt, pepper, parsley, and melted butter on top.
• Bake for 15-20 minutes or until all the cheese is melted and the bread is lightly toasted.
• Enjoy!

PHILLY CHEESESTEAK PULL-APART BREAD

Steps:

• Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
• Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
• Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
• Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
• Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
• Serve hot with ranch dressing.

CHEDDAR PULL APART BREAD

Steps:

• 1. Thaw the rolls for 30 minutes and cut in half. In large bowl combine butter, half of the jalapeno, oregano, basil, garlic powder, 1/2 cup cheddar, 1/2 cup Gouda, Parmesan and cut Rhodes rolls. When mixed transfer to 9 inch spring-form pan that has been coated with nonstick baking spray. Cover pan with plastic wrap and allow dough to double in size; depending on heat and humidity 2-3 1/2 hours.
• 2. When doubled in size add remaining cheddar, Gouda and jalapenos to the top of the rolls. Cover the bottom of the spring-form pan with aluminum foil to catch any dripping butter.
• 3. Bake for 25-30 minutes at 350 degrees or until the cheese is lightly browned and the rolls are done in the middle of the pan.
• 4. Allow to cool for 10 minutes and release the spring form pan.
• 5. Do not go past the 15 count roll recommendation. 15 count before being cut in half. Only allow the dough to rise to double in size. I use a ruler for measurement instead of my eyes. Cover the bottom of the spring-form pan with aluminum foil or place cookie sheet under to catch any dripping butter.

CHIPPED BEEF WITH CHEDDAR PULL-A-PART BREAD

Steps:

• Cut the bread long ways 3 times to within 1/4" of the base (be careful do not cut through the bread).
• Cut across the bread every 1 1/2" again only to within 1/4" of the bottom crust.
• The bread will look like a checkerboard.
• Mix together the defrosted chipped beef, 1 1/2 cups cheddar, water chestnuts, green onion.
• Worcestershire sauce, onion powder, pepper sauce, season with salt.
• Stuff all the cuts in the bread with the beef mixture, tuck it in well.
• Wrap the loaf tightly with aluminum foil leaving the top of the bread exposed.
• Sprinkle remaining 1/2 cup of cheese on top.
• Bake in preheated 400°F oven for approx 35 minutes or until the bread is browned and crispy.
• Unwrap loosely, serve and watch it disappear.