Cheesy Chile Pull Apart Bread Recipes

CHEESY CHILE PULL-APART BREAD

Steps:

• Preheat oven to 350°F. Line a baking sheet with aluminum foil. Melt butter in a small saucepan over medium-low. Add chiles, garlic, and salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; set aside.
• Cut 1-inch-thick slices into bread loaf toward but not through the bottom, leaving a 1-inch bottom. Turn loaf 90 degrees, and repeat process, creating a crosshatch pattern in loaf. Using your fingers, gently pull apart openings in loaf.
• Place loaf on prepared baking sheet. Spoon butter mixture into and around openings in loaf. Press cheese into openings, partially filling the gaps. Bake in preheated oven until cheese is completely melted, about 18 minutes. Sprinkle with scallions; serve immediately.

GREEN CHILE CHEESE PULL-APART BREAD

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.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

CHEESY PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
• Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
• Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.

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

CHEESY PULL-APART BREAD FROM SCRATCH

Steps:

• Preheat oven to 375 degrees C (190 degrees C).
• Mix flour, yogurt, Italian seasoning, garlic, and salt together in a large bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes. Shape mixture into 1-inch balls.
• Layer dough balls and cheese in a small (5-inch) nonstick springform pan.
• Bake in the preheated oven until bread has risen and is baked through, 15 to 20 minutes.

CHEESY BREAD PULLS

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.