Cheesy Salsa Pull Apart Bread Recipes

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CHEESY SALSA PULL-APART BREAD



Cheesy Salsa Pull-Apart Bread image

Make a dish that's perfect for sharing with this Cheesy Salsa Pull-Apart Bread. Preparing this awesome salsa pull-apart bread is as easy as baking refrigerated biscuits with butter and cheese and serving it up with salsa.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 6

1 can (16.3 oz.) refrigerated biscuits (8 biscuits), quartered
3 Tbsp. butter, melted
1/2 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/8 tsp. dried cayenne chili pepper
1-1/2 cups TACO BELL® Thick & Chunky Salsa

Steps:

  • Heat oven to 350ºF.
  • Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray.
  • Toss biscuit pieces with butter in large bowl. Add grated cheese, then shredded cheese and pepper, mixing lightly after each addition. Place in prepared pan.
  • Bake 35 to 40 min. or until golden brown. Run knife or spatula around sides of pan to loosen bread; cool 5 min. Remove bread from pan to heatproof platter or cutting board. Serve warm with salsa for dipping.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CHEESY MEXICAN PULL-APART BREAD RECIPE - (4.6/5)



Cheesy Mexican Pull-apart Bread Recipe - (4.6/5) image

Provided by XrayKim

Number Of Ingredients 22

For the bread :
3 7/8 cups white bread flour
2 T course semolina flour
1 package Fleischmann's active dry yeast
2 heaping tsp. fine grain salt
5 T. extra virgin olive oil
1 1/2 cups water
Spice Mixture:
1/2 stick butter, melted
1/2 cup extra virgin olive oil
1 T minced garlic
1 1/2 tsp. cumin
1 1/2 tsp. onion flakes
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. ground pepper
For layering:
3 T jalapeno pepper, diced
3/4 cup finely grated pepperjack cheese
3/4 cup finely grated sharp cheddar cheese

Steps:

  • Preheat oven to 475 degrees. Dough likes warm kitchens. Combine dry ingredients (flour, yeast, semolina, salt) in the bowl of a stand mixer. Using a bread hook, turn stand mixer onto its lowest setting. Slowly add oil and water. After liquid has been added, continue to mix at lowest speed for two minutes. Turn mixer to next highest speed and continue mixing for six minutes or until dough becomes firm and barely sticky. Turn the dough out onto a lightly floured surface. Gently knead for two minutes. Form dough into a ball and place into a lightly oiled bowl. Cover loosely with plastic wrap and a towel and let rest for one hour. While dough is rising, whisk together butter, oil and next eight ingredients in a small bowl. Once dough has nearly doubled in size, lightly punch it down in the bowl. Pull off small pieces of dough from dough ball (roughly a tablespoon if you were to measure it), dip each piece in spice mixture and drop into a bundt pan. Once the bottom of the pan is covered with a layer of dough, sprinkle with 1/3 cup of mixed cheeses and 1 T jalapenos. Continue this process two more times (reserving a little cheese for the top once baked). Cover pan and let rise for another 45 minutes to an hour, once the dough nearly reaches the top of the pan. Place into the oven and reduce heat to 425. Bake for 16- 20 minutes until top is dark golden brown and crispy. Let cool for 30 minutes and turn out bread onto serving platter. Top with remaining cheese and serve with salsa and queso for dipping. (As a chef's note, next time, we think it would be good to dice and saute red pepper and onions and jalapenos for the layering, too.)

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