PULL APART BBQ BREAD RECIPES

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds, cherries and extract until crumbly and well blended., Split biscuits horizontally in half. Line bottom of a greased 8x4-in. loaf pan with three biscuit halves. Sprinkle 2 tablespoons crumb mixture over biscuits; press gently into dough., Place remaining biscuit halves on a lightly floured surface. Top each with remaining crumb mixture; press gently to adhere. Stack seven of the topped biscuits; place stack sideways at one end of the pan, facing crumb sides inward. Repeat with remaining six biscuits, placing stack at opposite end of pan, again facing crumb sides inward., Bake until golden brown, 35-40 minutes. Cover loosely with foil if top browns too quickly. Cool in pan 10 minutes before removing to a serving plate., For icing, mix confectioners' sugar, butter, extract and enough water to reach a drizzling consistency. Spoon over warm bread. Top with almonds and cherries.

Steps:

• Preheat oven to 375° F. Open Pillsbury™ dough cans. Slice into 1/2-inch thick pieces, arranging pieces across bottom of a well greased 9x13-inch pan.
• When bottom of the pan is covered with one layer, mix together chicken, barbecue sauce, cilantro and scallions. Place dollops of chicken mixture across the top of dough slices until about half has been used.
• Top with about half of the remaining cheese, then layer remaining dough on top. Add dollops of chicken to the top layer, sprinkle with remaining cheese. Bake for 28-32 minutes, or until golden brown. Allow to cool slightly before serving.