Cheese Stuffed Pull Apart Biscuits Recipes

CHEDDAR CHEESE PULL APART

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.

SPICY CHEESY PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
• Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
• Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
• Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
• Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

CHEESE STUFFED PULL-APART BISCUITS

Steps:

• 1. Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
• 2. Separate dough into 10 biscuits; flatten each to a 2-inch round.
• 3. Place 1 cheese cube in center of each biscuit round.
• 4. Bring dough up around cheese cube; press edge to seal and shape into a ball.
• 5. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.
• 6. Bake 15 to 20 minutes or until golden brown.
• 7. Cool slightly; serve warm with pizza sauce or ranch dressing.

CHEESY GARLIC PULL-APART CHRISTMAS TREE

Steps:

• Heat oven to 350°F. Line 18x14-inch cookie sheet with cooking parchment paper.
• Cut each cheese stick into 4 pieces to make 64 pieces. Separate each can of dough into 8 biscuits. Separate each biscuit into 2 layers for a total of 32 biscuit rounds. Flatten each biscuit round into 4-inch circle.
• Place 2 pieces of the same type of cheese on center of each round. Fold edges up and over cheese; pinch firmly to seal. Using photo as a guide, place biscuits randomly by assorted cheeses, seam sides down and next to each other in a tree-shaped pattern on cookie sheet, starting with trunk and working up to the top.
• In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and Italian seasoning. Brush mixture on tops of biscuits. Bake 29 to 33 minutes or until golden brown and biscuits are no longer doughy in center.
• Top with chives. In small microwavable bowl, microwave pizza sauce covered on High 60 to 90 seconds, stirring halfway through, until warmed through. Serve cheese-stuffed biscuits with pizza sauce.

CHEESE STUFFED PULL-APART APPETIZERS

Steps:

• Heat oven to 375°F Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
• Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.
• Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.

CREAM CHEESE STUFFED PULL APART BREAD

Steps:

• Heat oven to 375°F.
• Brush bottom of 10-inch cast-iron skillet with 1 tsp. butter.
• Separate biscuits. Split each biscuit horizontally in half to make 2 rounds.
• Mix cream cheese with 1-1/2 tsp. rosemary and 1/2 tsp. garlic powder in medium bowl until blended. Spoon evenly onto centers of biscuits, adding about 2 tsp. cream cheese mixture to each biscuit. Gather edge of each biscuit over top of cream cheese mixture, completely enclosing cream cheese mixture; pinch edge of dough together to seal. Roll into ball.
• Place, seam sides down, in single layer in prepared skillet.
• Mix remaining butter and garlic powder until blended; brush onto tops of biscuits. Sprinkle with remaining rosemary.
• Bake 22 to 25 min. or until golden brown.