CHEESE & GARLIC PULL-APART LOAF
Make this tasty cheese and garlic loaf to use up leftover cheddar and parmesan. It makes a great savoury snack, or an easy lunch with cold meats
Provided by Lulu Grimes
Categories Afternoon tea, Lunch, Side dish, Snack
Time 1h20m
Number Of Ingredients 6
Steps:
- Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
- Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
- Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
CHEESY GARLIC PULL APARTS
These are great for an appetizer or double the recipe and serve with a salad for dinner. They are gobbled up very quickly! Cooking time is approximate. I use a glass pie plate to bake in so I can see how the bottom of the biscuits are browning up. The top will get done before the bottom so I place an aluminum foil tent over it after around 8-10 minutes depending how brown the cheese is getting.
Provided by carolinajen4
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425.
- Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.
- Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.
- Bake for 10-15 minutes until biscuits are cooked through.
- Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).
- Serve with warm pizza sauce.
Nutrition Facts : Calories 434.9, Fat 28.3, SaturatedFat 13.9, Cholesterol 63.4, Sodium 771.1, Carbohydrate 27.7, Fiber 1, Sugar 1.9, Protein 17.6
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 PULL-APART GARLIC BREAD
Studded with melty cheese and herbs, this garlic bread couldn't be easier! I like to buy a crusty round loaf of bread right from the bakery section of my grocery store. Be careful not to cut all the way through the loaf-you don't want the cheese to ooze out the bottom and stick to the pan.
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
PULL-APART GARLIC BREAD WITH ASIAGO CHEESE
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
- Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
- Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
- Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.
CHEESY GARLIC PULL-APART BREAD
I got this recipe from a pampered chef party when I bought their loaf pan. It is really easy to make and delish!! Don't use the large biscuits. The inexpensive small can works best.
Provided by Carols Kitchen
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Fan one can of biscuits on one side of pan.
- On the other side of pan fan the other can of biscuits in the other direction.
- Melt butter and mix crushed garlic and pour over biscuits.
- Top with cheese.
- Bake at 375 degrees for 25 minutes.
- Bake in loaf pan.
Nutrition Facts : Calories 296.8, Fat 13.5, SaturatedFat 7.7, Cholesterol 35.3, Sodium 779.2, Carbohydrate 34.4, Sugar 0.2, Protein 9.9
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