Roasted Garlic And Four Cheese Pull Apart Bread Recipes

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 & CHEESE PULL-APART BREAD RECIPE - (4.5/5)

Steps:

• Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes. Cut rolls in half with a clean pair of scissors. Combine melted butter and seasonings together in a bowl. Pour over dough and gently mix. Add ½ cup of grated cheese and combine. You want each piece of dough to be coated. Line the bottom of a 9-inch springform pan with the piece of dough and then top with remaining grated cheese. Allow to rise in a warm place for 1½ to 2½ hours. Cover bottom of pan with foil to prevent butter from leaking out. Bake at 350°F for 20 to 25 minutes or until center is completely done.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CHEESE AND GARLIC PULL APART BREAD RECIPE - (4.6/5)

Steps:

• INSTRUCTIONS Preheat the oven to 180C/350F. Melt butter and then mix in other Garlic Butter ingredients. (or you can chose to cream the butter instead of melting it) Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread). Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. Serve immediately. NOTES 1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake. 2. The denser the bread, the better the pieces will hold together when pulled off. 3. Use already baked bread, not uncooked bread dough. 4. **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!