EASY PULL APART CHEESY BREAD
Provided by Katie Clark
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F Slice the top of the bread both horizontally and vertically without going all the way through Stuff the mozzarella cheese cubes in between the slices of bread Transfer the mozzarella-stuffed loaf to a baking sheet lined with foil Combine shredded cheeses in a medium mixing bowl Mix in the garlic powder, Italian seasoning, and parsley Sprinkle the cheese mixture over the bread, gently pushing some down in between the slices Pour the melted butter over the entire loaf Wrap the loaf loosely in foil Bake for 20 minutes Unwrap the foil from the bread and bake another 5 minutes, until the cheese is melted completely
Nutrition Facts : Calories 277 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 488 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHEESY FRENCH PULL-APART BREAD RECIPE BY TASTY
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
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
SPICY CHEESY PULL-APART BREAD
Provided by Valerie Bertinelli
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
- Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
- Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
- Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
- Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.
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.
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!
CHEESY PULL-APART BREAD
My family absolutely loves this bread. And it's made with only 5 ingredients. For the exception of the bread, I always have everything to make this delicious cheesy bread.
Provided by Yoly
Categories Bread Recipes
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
- Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
- Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 23.9 g, Cholesterol 64.8 mg, Fat 24.8 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 14.9 g, Sodium 618.9 mg
PULL APART CHEESY PESTO BREAD RECIPE BY TASTY
Here's what you need: strong bread flour, salt, yeast, warm water, extra virgin olive oil, pesto, shredded cheddar cheese, shredded mozzarella cheese
Provided by Tasty
Categories Appetizers
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
- Turn onto a floured surface and knead for 7-10 minutes.
- Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
- Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
- Coat each dough ball in a generous helping of pesto.
- Place the dough balls into a large cake tin, cover and rise for another hour.
- Preheat the oven to 350°F (180°C.)
- Cover the dough balls with the cheddar and mozzarella.
- Bake for 20-25 minutes.
- Enjoy!
Nutrition Facts : Calories 1106 calories, Carbohydrate 112 grams, Fat 58 grams, Fiber 4 grams, Protein 34 grams, Sugar 1 gram
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4.9/5 (134)Total Time 30 minsCategory Appetizer, Side DishCalories 191 per serving
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread.
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