Cheesy Ham Pull Apart Loaf Recipes

GRILLED HAM AND CHEESE PULL-APART SANDWICH LOAF

Steps:

• Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
• Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
• Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.

HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190 C).
• In a small bowl, combine French's Dijon Mustard and softened butter.
• Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
• Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
• Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
• Brush remaining dijon butter over loaf and top with shredded Gruyère.
• Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
• Enjoy!

HAM & CHEESE PULL-APART

Steps:

• Heat oven to 350°F.
• Mix dressings; set aside.
• Cut ends off bread to make 12-inch loaf. Reserve removed bread for another use. Cut loaf evenly into 12 slices, being careful not to cut all the way through to bottom of loaf. Spread dressing mixture between every other pair of bread slices. Fill with Singles, ham and tomatoes. Wrap in foil.
• Bake 15 to 20 min. or until heated through. (Or to serve as a cold sandwich, do not wrap in foil and omit the baking step.)

CHEESY HAM PULL-APART LOAF

Steps:

• Preheat the oven to 200ºC.
• Place the water in a small bowl. Sprinkle over the yeast and stir in the sugar and olive oil. Set aside in a warm place for 5-10 minutes or until the mixture is frothy.
• Place the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture and use your fingers or a wooden spoon to mix to form a wet, workable dough.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes or until the dough is smooth and elastic.
• Place the dough into a clean, lightly oiled bowl and cover with plastic wrap. Leave to rise in a warm place for 45 minutes, or until the dough has doubled in size.
• Punch down the surface of the dough. Turn the dough onto a lightly floured surface and knead for 2 minutes. Roll the dough into a 45 x 30 cm rectangle.
• Sprinkle the cheese, ham and herbs evenly over the dough, leaving a 2cm strip along one long side. Brush the uncovered strip of dough with milk. Roll up from the other long side to form a log, keeping it fairly tight as you roll. When you reach the edge, press the dough to seal.
• Place the log, seam-side down, on a baking tray lined with baking paper. Using sharp kitchen scissors, cut diagonal slices about 2cm apart, almost through to the bottom of the log. Pull the slices to the left and right so they lean to alternating sides.
• Brush the top with beaten egg and sprinkle over the extra grated cheese. Bake in the preheated oven for 25-30 minutes until the loaf is golden and sounds hollow when tapped. Serve warm.

HAM-AND-HERB PULL-APART BREAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes; let cool.
• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Spread the creme fraeche over the dough. Top with the onion mixture and the ham and chives. Cut the dough 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.
• 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.

PULL-APART CHEESE AND HAM LOAF

Steps:

• Put the flour, yeast and 15ml salt into a large bowl. Make a well in the centre. Add the warm water and stir the dry ingredients in from the sides. Add enough water to make a firm, yet pliable dough.Knead for 10 minutes by hand or in a food processor with a dough hook. Cover and set aside to rise in a warm place until doubled in size.Roll out onto a lightly dusted surface so that it is about 1cm thick. Use a large scone cutter to cut circles out of the dough.Mix the cheese, onion, garlic, herbs and ham together. Brush each circle of dough with melted butter and top with some of the cheese mixture. Press down.Grease and line a loaf tin. Hold it up at one end and layer the circles of dough on top of each other into the tin so they will form a loaf-shaped 'log' in the tin. Set aside to rise again, for about an hour. Brush with melted butter and sprinkle with smoked salt.Bake in a preheated oven for 10 minutes and then reduce the temperature to 180oC and bake for a further 20 minutes, or until cooked through. Turn out and serve whole at the table so guests can pull off their own slice of bread.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy WeekdayMeals mailing list, and for up-to-date trending food, restaurant andwine news subscribe to our Editor's Weekly newsletter.

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.

CHEESY HAM BISCUIT PULL APARTS

Steps:

• Heat oven to 350 degrees.
• Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray.
• In a large bowl, beat egg and milk with a wire whisk until smooth.
• Separate dough into individual biscuits and cut each biscuit into quarters.
• Gently stir biscuit pieces into egg mixture to coat evenly.
• Fold in ham and cheese.
• Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.
• Baked at 350 for 23 - 25 minutes or until golden brown.
• You can either cut into squares or just pull apart and serve.

GRILLED HAM AND CHEESE PULL-APART SANDWICH LOAF

Steps:

• Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
• Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
• Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
• High Altitude (3500-6500 ft): Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place packet on unheated side. For one-burner gas grill, cook over very low heat. For charcoal grill, move medium coals to edge; place packet in center of grill. Cover grill; cook 20 to 30 minutes, rotating and turning packet over every 5 minutes.