Wisconsin Cheese Pull Apart Bread Recipes

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WISCONSIN CHEESE PULL-APART BREAD



Wisconsin Cheese Pull-apart Bread image

I got this quick & easy recipe from a friend who works for Better Homes & Gardens Realty. You can use cheese that comes from places other than Wisconsin! Standing time is not included.

Provided by CountryLady

Categories     Breads

Time 55m

Yield 36 rolls

Number Of Ingredients 4

3 (12 count) packages frozen white bread rolls dough, thawed to room temperature
1/3 cup butter, melted
1 cup finely grated wisconsin parmesan cheese
1 cup shredded wisconsin provolone cheese

Steps:

  • Preheat oven to 375F.
  • Roll each dinner roll in butter, then in the Parmesan cheese to coat.
  • Arrange half of the rolls in a well-greased 12-cup fluted tube or Bundt pan; sprinkle with half the Provolone.
  • Top with the remaining coated rolls; sprinkle with remaining Provolone.
  • Let rise for about 1 hour until double in size.
  • Bake for 35- 45 minutes or until golden brown.
  • If during the last 10- 15 minutes of baking, the bread becomes too dark, cover edges of bread with foil.
  • Use a table knife to loosen the edges of the bread& remove from the pan.
  • Serve warm.

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD



Roasted Garlic and Four-Cheese Pull-Apart Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 11

8 cloves garlic, peeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated mozzarella
1/2 cup grated fontina
1/2 cup grated Parmesan
1/2 cup grated Romano
2 teaspoons chopped chives
1/2 teaspoon crushed red pepper flakes
1 round artisan or sourdough loaf
1 stick (1/2 cup) salted butter, melted

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.

CRUSTY CHEESE AND HERB PULL-APART BREAD



Crusty Cheese and Herb Pull-Apart Bread image

This makes such a yummy loaf - adapted from a recipe in a magazine. Prep time does not include rising time.

Provided by Fairy Nuff

Categories     Yeast Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 10

7 g dried yeast (1 sachet)
1 teaspoon sugar
4 cups bread flour
1 1/2 teaspoons salt
1/4 cup powdered milk
2 tablespoons olive oil
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
100 g cheddar cheese, grated
milk, to glaze

Steps:

  • Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
  • Leave in a warm place until frothy (about ten minutes).
  • Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
  • Stir to combine and then add the yeast mixture and 1 cup of warm water.
  • Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
  • Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
  • Leave the dough in a warm place for an hour or until doubled in size.
  • Punch the dough down and knead for 1 minute.
  • Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
  • Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
  • Press the remaining 10 discs on top of the cheesey ones.
  • Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
  • You will have to squeeze them together to fit them all inches.
  • Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
  • Preheat the oven to 200°C - 400°F.
  • Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.

CHEESE PULL-APART BREAD



Cheese Pull-Apart Bread image

I use my recipe#182417 that I prepare and shape into small balls and then store in my freezer, but frozen store-bought dinner rolls will work fine, the store-bought frozen bread rolls usually come 12 in a package, so you will need three pacakges for this recipe. Prep time includes rising time but does not include thawing the frozen rolls. See recipe#78579 for greasing pan.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 4

3 dozen frozen white bread rolls dough (thawed to room temperature)
1/3 cup melted butter (more if needed)
1 1/2 cups grated parmesan cheese (more if needed)
1 cup shredded provolone cheese (or use cheddar cheese)

Steps:

  • Prepare a well greased 12-cup fluted tube pan.
  • Roll each thawed room temperature dough ball in the melted butter then in Parmesan cheese to coat.
  • Arrange HALF of the coated dough balls in the well-greased pan.
  • Sprinkle with all of the Provolone cheese or cheddar cheese, then top with remaining coated rolls.
  • Sprinkle with any remaining Parmesan cheese.
  • Let stand covered lightly with a clean tea towel in a warm place until doubled (about 1 or more hours).
  • Set oven to 375 degrees.
  • Bake for 35-45 minutes or until golden brown (if needed, cover edges of the bread with foil during the last 10-15 minutes of baking if the bread becomes too dark).
  • Use a table knife to loosen edges of the bread, then remove from pan.
  • Serve warm.

Nutrition Facts : Calories 165.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 38.6, Sodium 388.5, Carbohydrate 0.9, Sugar 0.2, Protein 9.2

PESTO PULL-APART BREAD



Pesto Pull-Apart Bread image

I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. -Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 8

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/4 cup olive oil
2 tablespoons prepared pesto
1/4 cup sun-dried tomatoes (not packed in oil)
1/4 cup roasted sweet red peppers, drained and diced
1/4 cup sliced ripe olives
1 cup shredded mozzarella and provolone cheese blend
Additional prepared pesto, optional

Steps:

  • Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.

Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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

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

SAVORY PULL-APART BREAD



Savory Pull-Apart Bread image

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

Provided by Shirl J 831

Categories     High In...

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

10 sun-dried tomatoes (not packed in oil)
2 cups Bisquick, original mix
1 (8 ounce) package feta cheese, crumbled coarse
3/4 cup milk
3/4 cup roasted sweet red pepper (from jar, fine chopped)
1 tablespoon chopped fresh oregano or 1 tablespoon dried oregano
1 tablespoon chopped fresh basil leaves or 1 tablespoon dried basil
1 clove garlic, minced
2 tablespoons olive oil or 2 tablespoons cooking spray

Steps:

  • Heat oven to 425.
  • Lightly spray square 9x9x2 pan with spray.
  • Cover tomatoes in boiling water.
  • Let stand 10 minutes; drain and chop fine.
  • Mix bisquick, tomatoes, half the cheese and the milk in medium bowl until dough forms.
  • Mix remaining cheese, bell peppers, oregano,basil and garlic and some oil in small bowl.
  • Drop half the dough by tbsp closely together in irregular pattern in pan.
  • Spoon half the cheese mixture over dough.
  • Drop remaining dough over cheese mixture.
  • Top with remaining cheese mixture.
  • Bake 20 minutes till brown.
  • Serve warm.

Nutrition Facts : Calories 526.6, Fat 30.7, SaturatedFat 13.4, Cholesterol 61.1, Sodium 1564.4, Carbohydrate 47.5, Fiber 2.6, Sugar 12.5, Protein 15.9

GARLIC-PARMESAN CHEESE PULL-APART BREAD



Garlic-Parmesan Cheese Pull-Apart Bread image

This pull apart cheese bread is the savory cousin to monkey bread. Frozen dinner rolls, butter, cheese and garlic.....well, that just about sums it all up! I baked it in a standard size loaf pan to resemble a loaf of bread, but you can make this bread into any shape you like. (Read for other options at the very end of the recipe). It's especially good with a warm marinara sauce for dipping, or a cheese fondue, or simply on its own.

Provided by Karen E.

Categories     Breads

Time 3h25m

Yield 64 pieces, 16 serving(s)

Number Of Ingredients 9

16 frozen white dinner rolls
1/2 cup butter, melted
1 teaspoon dry parsley flakes
2/3 cup grated parmesan-romano cheese mix, plus
1/4 cup grated parmesan-romano cheese mix (divided)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried basil or 1/2 teaspoon italian seasoning
1/2 teaspoon onion powder

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.

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