Green Chile Cheese Pull Apart Bread Food

CHEESY CHILE PULL-APART BREAD

Steps:

• Preheat oven to 350°F. Line a baking sheet with aluminum foil. Melt butter in a small saucepan over medium-low. Add chiles, garlic, and salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; set aside.
• Cut 1-inch-thick slices into bread loaf toward but not through the bottom, leaving a 1-inch bottom. Turn loaf 90 degrees, and repeat process, creating a crosshatch pattern in loaf. Using your fingers, gently pull apart openings in loaf.
• Place loaf on prepared baking sheet. Spoon butter mixture into and around openings in loaf. Press cheese into openings, partially filling the gaps. Bake in preheated oven until cheese is completely melted, about 18 minutes. Sprinkle with scallions; serve immediately.

GREEN CHILE CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 pan. Separate the biscuits into 16 pieces. Cut each biscuit into 6 pieces. Mix the cheeses, chilies, and biscuit pieces in a bowl and pour into the pan.
• Bake 25-30 minutes or until biscuits are just starting to brown. Let stand 10 minutes.

CHEESY PULL-APART GARLIC BREAD

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!

GREEN CHILE CHEESY BREAD

Steps:

• Mix the cheese, peppers, and mayonnaise, blending well.
• Spread on the cut surface of the French bread, which has been sliced in half horizontally.
• Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.

CHEESE PULL-APART BREAD

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.

WISCONSIN CHEESE PULL-APART BREAD

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.

CHEESY BREAD PULLS

Steps:

• Heat oven to 350ºF.
• Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.
• Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
• Mix remaining ingredients until blended; drizzle over bread. Wrap with Reynolds Wrap® Aluminum Foil; place on baking sheet.
• Bake 25 min. or until heated through, unwrapping bread after 15 min.