CHEESE PULL RECIPES

Name: Cheddar Cheese Pull Apart
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1/2 teaspoon garlic powder; 1 cup shredded Cheddar cheese (4 oz); 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

CHEDDAR CHEESE PULL APART RECIPE - PILLSBURY.COM

Cheddar Cheese Pull Apart Recipe - Pillsbury.com image

Cheesy-garlic biscuits disappear one pull-apart at a time! Mmm!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 10

Number Of Ingredients 3

Ingredients

1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese (4 oz)
2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

Steps:

Heat oven to 400°F. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray.
In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers.
Bake at 400°F. for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.

Nutrition Facts : Calories 150 , CarbohydrateContent 14 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 2 g, TransFatContent 1 1/2 g

BEST CHEESY GARLIC PULL-APART BREAD RECIPE - HOW TO MAKE ...

Best Cheesy Garlic Pull-Apart Bread Recipe - How To Make ... image

You'll be making this cheesy garlic pull-apart bread on repeat.

Provided by Lindsay Funston

Categories appetizers

Total Time 30 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 1

Number Of Ingredients 8

Ingredients

1 large baguette
1 stick butter, melted
6 cloves garlic, minced
2 tbsp. Freshly Chopped Parsley
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
1 c. shredded fontina

Steps:

Preheat oven to 350 degrees F. Using a serrated knife, crosshatch baguette, making slices every inch in both directions and making sure to not slice all the way through the bottom of baguette. In a small bowl, stir together melted butter, garlic, and parsley. Season with salt and pepper. Brush baguette with melted butter mixture, making sure to get inside crosshatches. Stuff each crosshatch with mozzarella and fontina and wrap bread completely in foil. Bake until cheese is melted and bread is warm and toasty, 20 minutes. Let cool 5 minutes, then serve.

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