Pull Apart Parmesan Dill Bread Recipes

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PULL-APART GARLIC BREAD



Pull-Apart Garlic Bread image

People go wild over this golden, garlicky loaf whenever I serve it. There's intense flavor in every bite. -Carol Shields, Summerville, Pennsylvania

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 loaf (1 pound) frozen white bread dough, thawed

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.

Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PARMESAN PULL-APARTS



Parmesan Pull-Aparts image

Provided by Ruth Cousineau

Categories     Bread     Milk/Cream     Mixer     Bake     Parmesan     Family Reunion     Potluck     Gourmet

Yield Makes 1 dozen rolls

Number Of Ingredients 10

2 teaspoons active dry yeast (from a 1/4-ounce package)
1 teaspoon mild honey or sugar
2/3 cup warm milk (105-115°F), divided
2 1/2 cups all-purpose flour plus 2 tablespoon for sprinkling
1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 ounces)
1 teaspoon salt
3 large eggs
5 tablespoons unsalted butter, cut into tablespoon pieces and softened
1 tablespoon water
Equipment: a stand mixer fitted with paddle attachment

Steps:

  • Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 tablespoon at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
  • Scrape dough into center of bowl and sprinkle with remaining 2 tablespoon flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  • Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
  • Preheat oven to 375°F with rack in middle.
  • Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.

PULL-APART PARMESAN DILL BREAD



Pull-Apart Parmesan Dill Bread image

Make and share this Pull-Apart Parmesan Dill Bread recipe from Food.com.

Provided by dogloverforever

Categories     Breads

Time 12m

Yield 8 serving(s)

Number Of Ingredients 4

2 tablespoons parmesan cheese
1/2 teaspoon dry dill weed
1 (12 ounce) package Pillsbury refrigerated biscuits
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • Preheat oven to 400°F
  • Lightly grease 8-inch round cake pan.
  • In small bowl, stir Parmesan cheese and dill weed until combined.
  • Cut biscuits into quarters. Add a few biscuits at a time to melted butter or margarine, separating pieces with fingers.
  • Add cheese mixture and toss with fingers until all pieces are coated.
  • Arrange in one layer in prepared pan.
  • Bake 12-14 minutes, or until golden brown.
  • Turn upside down on serving plate.
  • Pull apart to serve.

Nutrition Facts : Calories 120.8, Fat 2.7, SaturatedFat 1.3, Cholesterol 4.9, Sodium 393.1, Carbohydrate 20.3, Protein 3.8

GARLIC AND HERB PULL APART BREAD



Garlic and Herb Pull Apart Bread image

Provided by Katie Lee Biegel

Categories     appetizer

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons warm water
1 1/4 teaspoons instant yeast
1/2 cup plus 1 teaspoon sugar
1 large egg, lightly beaten
2 tablespoons olive oil, plus more for greasing
1 teaspoon kosher salt
1/4 cup cold water
1/4 cup boiling water
2 cups all-purpose flour, plus 1/2 cup or more as needed
4 cloves garlic, grated
1/4 cup chopped parsley
2 tablespoons chopped chives
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons grated Parmesan
1 1/2 cups jarred marinara sauce
1/2 cup half-and-half

Steps:

  • In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
  • Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
  • Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
  • Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
  • Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
  • While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

GARLIC PARMESAN PULL-APART BREAD



Garlic Parmesan Pull-Apart Bread image

Got this recipe from The Virtuous Wife blog, it is so, easy & so delicious. I always double because it is devoured.

Provided by SB61287

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (12 ounce) can Pillsbury Grands refrigerated buttermilk biscuits (not the flaky layers)
1/4 cup butter
3 garlic cloves, minced
1/2 cup parmesan cheese, grated
1 teaspoon italian seasoning

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.

Nutrition Facts : Calories 433.3, Fat 26.7, SaturatedFat 12.4, Cholesterol 42.4, Sodium 1144, Carbohydrate 38.1, Fiber 0.6, Sugar 6.5, Protein 10.8

PARMESAN-GARLIC PULL-APART BREAD



Parmesan-Garlic Pull-Apart Bread image

Buttery, garlicky and stuffed with Italian seasonings-we're pretty sure your friends will ask for Parmesan-Garlic Pull-Apart Bread at your next party.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 5

3 Tbsp. butter, melted
1 clove garlic, minced
1/2 cup KRAFT Grated Parmesan Cheese
1 tsp. dried Italian seasoning
1 can (16.3 oz.) refrigerated biscuits, cut crosswise in half

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.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 710 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 5 g, Protein 7 g

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