ROASTED GARLIC PULL-APART CHEESE BREAD
Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment to a pot of soup.
Provided by Ree Drummond
Categories HarperCollins HarperCollins Bread Appetizer Cheese Parmesan Fontina Mozzarella Vegetarian
Yield 4-6 servings
Number Of Ingredients 11
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.
CHEESY GARLIC PULL-APART BREAD RECIPE BY TASTY
Here's what you need: bread, cheddar cheese, melted butter, garlic paste, dried parsley, dried oregano
Provided by Milloni Merchant
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut the bread crosswise, making sure not to cut all the way down to the base of the bread. Cut in the opposite direction to form diamond shapes, again keeping the base of the loaf intact.
- Place pieces of cheddar cheese between cuts.
- Mix the melted butter, garlic paste, parsley, and oregano and brush over the top of the bread.
- Bake for 15-20 minutes, until the bread is toasted and the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
GARLIC & CHEESE PULL-APART BREAD RECIPE - (4.5/5)
Provided by lberry08
Number Of Ingredients 8
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.
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