PULL-APART GARLIC BREAD
People go wild over this golden, garlicky loaf whenever I serve it. There's intense flavor in every bite. -Carol Shields, Summerville, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SPICY HARISSA PULL-APART BREAD
Harissa, a fiery Tunisian spice paste, gives this easy pull-apart bread a kick of heat. It starts with refrigerated pizza dough, followed by a layer of cream cheese, parsley and harissa. The dough is cut into squares, folded in half and lined up in a loaf pan. After baking, just pull off a piece and get to snacking!
Provided by Erin Jeanne McDowell
Categories side-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9-by-5-inch loaf pan with the butter.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese for 1 minute. Scrape the bowl well. Add the harissa, parsley, lemon zest, onion powder, garlic powder and pepper and mix until well combined.
- On a lightly floured surface, unroll the pizza dough and press both pieces together to form one large piece of dough. With a rolling pin, roll out to 1/4 inch thick. You should end up with a 16-by-16-inch square.
- Dollop the harissa mixture all over the dough and spread into an even layer. Cut the dough into four 4-inch-wide strips, then cut crosswise to create sixteen 4-by-4-inch squares. Working one at a time, fold a piece of dough in half. Place the rounded/folded side in the base of the pan, with the filling side facing up. Continue to fold and place dough in the pan until the pan is full.
- Cover loosely with plastic wrap and let rise until puffy, 45 to 60 minutes. Towards the end of rise time, preheat the oven to 350 degrees F.
- In a small bowl, whisk the egg with 1 tablespoon water to combine. Gently brush the egg wash over the surface of the dough and sprinkle generously with sesame seeds.
- Bake until the bread is golden brown and the thickest part of the dough registers 190 degrees F on an instant-read thermometer, 45 to 50 minutes. Cool in the pan for 10 minutes, then run an offset spatula around the outside edge to loosen the bread, then remove it from the pan. Serve warm.
SPICY CHEESY PULL-APART BREAD
Provided by Valerie Bertinelli
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
BIG RAY'S MEXICAN MONKEY BREAD
I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.
Provided by bfr610
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
- Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
- Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
- Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
- Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 17 g, Cholesterol 19.3 mg, Fat 11.4 g, Fiber 0.4 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 481.4 mg, Sugar 3.1 g
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