Garlic Parmesan Cheese Pull Apart Bread Recipes

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

GARLIC PARMESAN PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.

GARLIC-PARMESAN CHEESE PULL-APART BREAD

Steps:

• Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
• Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
• Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
• Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will affect how it bakes. Next, add 2/3 cup of grated Parmesan-Romano cheese, reserving the rest for the top. Toss until each piece is coated.
• You can bake this bread in any shape you like, but I usually use a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but gently pull apart any clumps of dough to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
• Allow to rise in a draft-free, warm place for 2-2 1/2 hours. Then remove the plastic wrap and place into a 350°F preheated oven.
• Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done, approximately 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot!
• Cook's note:.
• If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
• Additional baking options:.
• Bundt pan.
• Divide the dough between 2 loaf pans.
• Individual size in standard muffin cups (4 pieces in each).
• 8x8 baking dish.
• 9 inch round spring form or pie pan.
• 8 inch tart pan.

PULL-APART GARLIC BREAD

Steps:

• In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.

ROASTED GARLIC PULL-APART CHEESE BREAD

Steps:

• Preheat the oven to 375°F.
• Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap it up into a parcel and roast for 1 hour or until the garlic is golden, nutty, and soft. Set it aside to cool and reduce the oven temperature to 350°F. (You can roast the garlic up to a couple of days ahead of time and keep it in a small jar of oil in the fridge. Roast a bunch of cloves! You never know when you'll need 'em.)
• In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, smushing the garlic cloves so that little bits are distributed throughout the cheese. (You can get in there and use your fingers if you'd rather!)
• Cut the bread in 1 1/2-inch-wide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread crosswise again. Move slowly and use caution! A serrated knife helps immensely. Ta-da!
• Set the bread on a large piece of foil and stuff the cheese mixture in between the rows and keep going until that bread is so stuffed with cheese, it can't see straight! Drizzle the melted butter evenly all over the surface of the bread. Wrap the bread in foil and bake for 25 minutes. Open up the foil and bake it for another 10 minutes.
• Carefully unwrap the bread and dig right in!
• Change things up!
• Make a pizza version: Add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.
• How about a French onion version? Diced caramelized onions, Gruyère cheese, and chopped chives. Drizzle on beef broth instead of butter. Yum!
• My friend Meseidy has made a Buffalo chicken version: Add mozzarella and a bunch of shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be dreamy.

GARLIC PARMESAN PULL-APART BREAD RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

PARMESAN-GARLIC PULL-APART BREAD

Steps:

• Heat oven to 350ºF.
• Spray 9x5-inch loaf pan with cooking spray.
• Mix butter and garlic in medium bowl until blended. Combine cheese and seasoning in separate bowl.
• Dip biscuit pieces, 1 at a time, in butter mixture, then in cheese mixture, turning to evenly coat both sides of each piece. Place in prepared pan.
• Bake 25 to 30 min. or until golden brown. Cool 10 min.; remove from pan to wire rack. Cool slightly.