GARLIC-PARMESAN PULL APART BREAD
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.
- Add 2/3 cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
- Layer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. 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.
- Alow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and bake in a 350°F preheated oven.
- Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning.. 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.
- Serve straight from the pan piping hot.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 20 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 413 mg, Fiber 2 g, Sugar 1 g, Calories 187 kcal, UnsaturatedFat 4 g
GARLIC-PARMESAN PULL-APART LOAVES
Make and share this Garlic-Parmesan Pull-Apart Loaves recipe from Food.com.
Provided by happynana
Categories Breads
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees.
- In a small bowl, stir together butter, garlic, cheese and parsley.
- Remove biscuits from container. On baking pan with sides, make 2 loaves of 5 biscuits each.
- Set the biscuits on their sides, just touching each other end to end, like they were in the can, only in 2 groups of 5.
- Split each biscuit in half (horizontally).
- Divide the butter evenly between biscuits and spread in between split layers.
- Reshape the loaves.
- Bake 11 to 14 minutes (mine took close to 18 minutes) or until loaves are deep golden brown and thoroughly baked.
Nutrition Facts : Calories 259.9, Fat 16.1, SaturatedFat 7.2, Cholesterol 22.5, Sodium 720.2, Carbohydrate 25.1, Fiber 0.9, Sugar 4.6, Protein 4.6
PULL-APART GARLIC BREAD
People go wild over this golden, garlicky loaf whenever I serve it. There's intense flavor in every bite. -Carol Shields, Summerville, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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
GARLIC PARMESAN PULL-APART BREAD
Got this recipe from The Virtuous Wife blog, it is so, easy & so delicious. I always double because it is devoured.
Provided by SB61287
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.
Nutrition Facts : Calories 433.3, Fat 26.7, SaturatedFat 12.4, Cholesterol 42.4, Sodium 1144, Carbohydrate 38.1, Fiber 0.6, Sugar 6.5, Protein 10.8
PARMESAN-GARLIC PULL-APART BREAD
Buttery, garlicky and stuffed with Italian seasonings-we're pretty sure your friends will ask for Parmesan-Garlic Pull-Apart Bread at your next party.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Spray 9x5-inch loaf pan with cooking spray.
- Mix butter and garlic in medium bowl until blended. Combine cheese and seasoning in separate bowl.
- Dip biscuit pieces, 1 at a time, in butter mixture, then in cheese mixture, turning to evenly coat both sides of each piece. Place in prepared pan.
- Bake 25 to 30 min. or until golden brown. Cool 10 min.; remove from pan to wire rack. Cool slightly.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 710 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 5 g, Protein 7 g
GARLIC-PARMESAN CHEESE PULL-APART BREAD
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
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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GARLIC-PARMESAN PULL-APART LOAVES RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (108)Category Side DishServings 10Total Time 30 mins
- Remove biscuits from packaging. On baking pan with sides, make 2 loaves of 5 biscuits each. Set the biscuits on their edges, just touching each other end-to-end, like the biscuits were in the can, only in 2 groups of 5.
- Split each biscuit in half horizontally; divide butter evenly between biscuits and spread in between split layers. Reshape the loaves.
GARLIC PARMESAN PULL-APART BREAD — LET'S DISH RECIPES
From letsdishrecipes.com
4.8/5 (5)Total Time 1 hr 50 minsCuisine AmericanCalories 1103 per serving
- In bowl of a stand mixer fitted with dough hook, combine warm water, sugar and yeast. Let stand 5-10 minutes until foamy.
- Add butter, milk, salt and 3 cups of flour and mix to combine. Stir in additional flour gradually, until dough is smooth and pulls away from the side of the bowl. Knead for 5 minutes. Dough should be soft and slightly sticky. Divide dough into 2 equal portions.
- Cut dough into 1-in. pieces, dip each piece dip into topping mixture. Layer the dough pieces into two lightly greased 8 x 4 inch loaf pans. Cover and let rise until doubled in size, about 1 hour. Meanwhile preheat oven to 350 degrees.
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