PULLAPART NASHVILLE RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Separate dough into 16 triangles. Use kitchen scissors or knife to cut each triangle in half lengthwise.
• Spoon about 2 teaspoons cheese on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Using photo as a guide, place crescents next to each other in tree-shaped pattern on cookie sheet, starting with trunk and working up to top.
• Bake 20 to 24 minutes or until deep golden brown. Brush with melted butter; sprinkle with parsley.

Steps:

• Heat oven to 350°F. Spray 10-inch fluted tube pan with cooking spray. In 9-inch pie plate, mix 1 cup of the sugar and the macadamia nuts; set aside.
• Separate dough into 8 biscuits. Cut each biscuit in half. Dip both sides of biscuit halves into melted butter; roll in sugar mixture to coat all sides. Place cut sides up in bottom of fluted tube pan. Sprinkle any remaining sugar mixture over biscuit halves.
• Bake 25 to 35 minutes or until light golden brown. Cool 5 minutes; turn ring upside down onto serving plate; cool an additional 5 minutes.
• Meanwhile, in small bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 45 seconds or until smooth. Beat in 1 tablespoon of the pineapple juice and the coconut extract; add additional pineapple juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over hot pull-apart ring. Serve warm.