CHEESY GARLIC PULL-APART CHRISTMAS TREE
A pull-apart Christmas tree is a delicious way to decorate your holiday table. Put this one on your nice list because it's made easy with Pillsbury™ biscuits and loaded with cheddar, mozzarella and Colby-Monterey Jack cheeses. Christmas tree cheese bread is a warm, garlicky side dish you'll love to gift and enjoy.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g
CHEESY GARLIC HERB PULL APART BREAD
Want a little cheesy, garlicky goodness? This Cheesy Garlic Herb Pull Apart Bread will be a hit at your next dinner or brunch.
Provided by By Stephanie Wise
Categories Dinner
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, combine sugar and yeast. Pour warm water over sugar mixture and let stand 5 to 10 minutes until yeast is foamy.
- Meanwhile, in large bowl or bowl of stand mixer with dough hook attachment, mix flour and salt until combined. Pour yeast mixture and oil into center of flour mixture; stir with wooden spoon or on low speed with dough hook just until dough forms. Transfer dough to well-floured surface and knead by hand 10 to 15 minutes, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky; OR, knead dough in stand mixer with dough hook 5 to 7 minutes on medium speed, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky. Transfer dough to lightly greased bowl; cover with plastic wrap and let rise in warm place 1 hour until doubled.
- Heat oven to 400°F. Spray two 8-inch round cake pans with cooking spray. In small bowl, stir butter, parsley, garlic and pinch salt until well combined. Punch down dough and divide into 2 pieces. Place pieces on lightly floured surface and let rest 5 minutes, covered with clean kitchen towel. On floured surface, roll 1 piece dough into roughly 14x8-inch rectangle. Spread 2 tablespoons butter mixture evenly over dough. Sprinkle with 1/2 cup Cheddar Jack cheese and 2 tablespoons Parmesan cheese, plus a dash of black pepper. Roll up from long end into 14-inch log; pinch seam to seal.
- With log seam side-down, carefully slice dough almost completely through into 1-inch rolls so rolls are still connected at bottoms. Lift dough and transfer carefully to prepared 8-inch pan. Arrange log into a ring in pan with rolls cut side-up. Repeat with remaining dough so you have 2 rings, 1 in each pan.
- Spread or dollop remaining butter mixture over tops of rolls in pans. Cover pans and let dough rest 15 to 20 minutes. Bake bread 20 to 25 minutes until deep golden brown.
Nutrition Facts : ServingSize 1 Serving
CHEESY GARLIC PULL APARTS
These are great for an appetizer or double the recipe and serve with a salad for dinner. They are gobbled up very quickly! Cooking time is approximate. I use a glass pie plate to bake in so I can see how the bottom of the biscuits are browning up. The top will get done before the bottom so I place an aluminum foil tent over it after around 8-10 minutes depending how brown the cheese is getting.
Provided by carolinajen4
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425.
- Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.
- Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.
- Bake for 10-15 minutes until biscuits are cooked through.
- Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).
- Serve with warm pizza sauce.
Nutrition Facts : Calories 434.9, Fat 28.3, SaturatedFat 13.9, Cholesterol 63.4, Sodium 771.1, Carbohydrate 27.7, Fiber 1, Sugar 1.9, Protein 17.6
CHEESE & GARLIC PULL-APART LOAF
Make this tasty cheese and garlic loaf to use up leftover cheddar and parmesan. It makes a great savoury snack, or an easy lunch with cold meats
Provided by Lulu Grimes
Categories Afternoon tea, Lunch, Side dish, Snack
Time 1h20m
Number Of Ingredients 6
Steps:
- Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
- Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
- Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
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