Cheddar Cheese Pull Apart Recipes

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.

PULL-APART CHEDDAR RANCH ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 6 pieces.
• In a bowl, combine biscuits with the rest of the ingredients.
• Place 3-4 pieces of biscuit into each cup of a greased muffin tin.
• Bake 15 minutes or until biscuits are golden brown and cooked through.
• Enjoy!

CHEDDAR CHEESE PULL APART

Steps:

• Heat oven to 400°F. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray.
• In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers.
• Bake at 400°F. for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.