Pull A Part Parmesan Wedges Food

PARMESAN PULL APARTS

Steps:

• Mix all ingredients except biscuits, and spread evenly in an 8" round baking pan.
• Place biscuits in pan.
• Bake at 425* 10-12 minutes.
• Turn rolls out upside down on plate to serve.
• *** I have made these several times since posting, and just wanted to add, if you want to cut down on the fat (butter) , I used I Can't Believe It's Not Butter (ICBINB) and still had great results!

CHICKEN PARM PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside.
• Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat 1/2 inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and season with salt.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet.
• Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf.
• Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf.
• Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with Parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.

GARLIC PARMESAN PULL-APART ROLLS

Steps:

• Let the dough rise again: Let the dough rise once more, covered, about 45 minutes to 1 hour, until the rolls double in size. To check if the dough has proofed, press your fingertip into the dough gently to make an indent-the indent should slowly fill back up halfway. If the dent does not fill back up, the dough is under proofed and needs more time.

PARMESAN PULL-APART ROLLS

Steps:

• Stir together first 3 ingredients; sprinkle 1/3 of mixture into a buttered 12-cup Bundt pan.
• Place half of frozen rolls in pan; drizzle with half of the melted butter, and sprinkle with half of the remaining cheese mixture.
• Repeat layers with remaining frozen rolls, butter& cheese mixture.
• Cover& let rise in a warm place (85F) free from drafts, for 2 hours or until rolls are thawed& have doubled in bulk.
• Preheat oven to 350F- bake 30 minutes.
• Loosen bread from sides of pan, and invert onto serving plate.
• Serve warm.

PULL-A-PART PARMESAN WEDGES

Steps:

• Cut biscuits into 4 wedges. Place melted butter, parsley, and onion flakes in bottom of 9-inch pie pan. Wedge biscuits in pan and sprinkle with Parmesan cheese. Bake at 425° for 20 minutes.