Cheesy Soppressata Pull Apart Bread Recipes

SPICY CHEESY PULL-APART BREAD

Spicy Cheesy Pull-Apart Bread image

Provided by Valerie Bertinelli

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Canola oil spray
One 16-ounce tube refrigerated flaky biscuits (8 biscuits)
2 cups grated low-moisture mozzarella (about 1 pound)
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced garlic
1 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/2 tablespoon white wine vinegar

Steps:

Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

CHEESY FRENCH PULL-APART BREAD RECIPE BY TASTY

Cheesy French Pull-apart Bread Recipe by Tasty image

Here's what you need: whole wheat bread, low-moisture mozzarella, white chedder, salt, pepper, parsley, butter

Provided by Tasty

Categories Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 loaf whole wheat bread
4 ½ cups low-moisture mozzarella, cut into about twenty pieces
2 cups white chedder, grated, or comte cheese
salt, to taste
pepper, to taste
1 handful parsley, chopped
3 tablespoons butter

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!

Nutrition Facts : Calories 572 calories, Carbohydrate 11 grams, Fat 42 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams

CHEESY SOPPRESSATA PULL-APART BREAD

Cheesy Soppressata Pull-Apart Bread image

A pair of kitchen shears is the key to making even cuts.

Provided by Martha Stewart

Categories Appetizers

Time 1h10m

Yield Makes 2 loaves

Number Of Ingredients 5

Ingredients

Unbleached all-purpose flour, for dusting
1 pound room-temperature Quick Basic Pizza Dough
9 slices soppressata
4 1/2 ounces whole-milk mozzarella, sliced into 9 rectangles about 1/4 inch thick
Spicy honey, for serving

Steps:

Preheat oven to 400 degrees. Dust surface lightly with flour. Shape dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1 1/2-inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
Bake until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey.

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