Sweetsavory Pull Apart Bread Granny Style Recipe By Tasty

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SWEET/SAVORY PULL-APART BREAD: SPICE UP YOUR LIFE RECIPE BY TASTY

Here's what you need: biscuit dough, shredded mozzarella cheese, ham, jalapeño, parchment paper, nonstick cooking spray, loaf pan

Provided by Kelsey Weber

Categories     Bakery Goods

Yield 1 serving

Number Of Ingredients 7



Sweet/Savory Pull-Apart Bread: Spice Up Your Life Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (175°C).
  • Grease loaf pan and line with parchment paper.
  • Separate biscuit dough and flatten slightly.
  • Add even layer of mozzarella to each biscuit.
  • Add 1 ham slice to each biscuit and top with jalapeños.
  • Place each biscuit in loaf pan until pan is full.
  • Bake for 45 minutes or until golden brown (internal temperature should be 140°F (60°C)).
  • Enjoy!

2 cans biscuit dough, flaky
2 cups shredded mozzarella cheese
12 thin slices ham
1 cup jalapeño, seeds removed
parchment paper
nonstick cooking spray
1 loaf pan, 9.5 x 5 in (24 x 12 cm)

SWEET/SAVORY PULL-APART BREAD: GRANNY STYLE RECIPE BY TASTY

Here's what you need: biscuit dough, apple slices, brie cheese, cinnamon, parchment paper, nonstick cooking spray, loaf pan

Provided by Kelsey Weber

Categories     Bakery Goods

Yield 1 serving

Number Of Ingredients 7



Sweet/Savory Pull-Apart Bread: Granny Style Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (175°C).
  • Grease loaf pan and line with parchment paper.
  • Separate biscuit dough and flatten slightly.
  • Divide the Brie evenly on biscuit dough.
  • Add fresh apple slices and sprinkle cinnamon on each piece.
  • Place each biscuit in loaf pan until pan is full.
  • Bake for 45 minutes or until golden brown (internal temperature should be 140°F (60°C)).
  • Enjoy!

2 cans biscuit dough, flaky
3 cups apple slices
2 cups brie cheese
1 tablespoon cinnamon
parchment paper
nonstick cooking spray
1 loaf pan, 9.5 x 5 in (24 x 12 cm)

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  • Pour half of the egg mixture into the flour mixture and stir to combine. Then pour in the rest of the egg mix and, using a spatula, mix the dough until it just start to come together.
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  • Once you have a soft and slightly sticky ball of dough, use your finger or knuckle to make a few shallow depressions in the top of the dough. Then, cover the bowl with plastic wrap and a dish-towel and let it rise in a warm area of the house, until the dough doubles in size.
  • As the dough is rising, prepare the filling by mixing the softened butter, cinnamon, and sugar together in a medium-sized bowl until it’s smooth and creamy.
  • After your dough has doubled in size, turn it out onto a floured surface and use a rolling pin (or a floured wine bottle, in a pinch) to roll the dough out into a large rectangle, roughly 20 x 14 inches.
  • After you’ve cut your strips, you will make two stacks of three strips. Just pick up a strip and stack it directly one on top of another. Then, cut each of the two stacks into 4 large squares.
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