Best 12 Cheesy Pull Apart Bread Recipes

CHEESY FRENCH PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the bread diagonally to form diamond shapes, making sure not to cut all the way down to the base of the bread.
• Place the pieces of white cheddar between cuts.
• Cover with shredded mozzarella.
• Sprinkle salt, pepper, parsley, and melted butter on top.
• Bake for 15-20 minutes or until all the cheese is melted and the bread is lightly toasted.
• Enjoy!

CHEESY GARLIC PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the bread crosswise, making sure not to cut all the way down to the base of the bread. Cut in the opposite direction to form diamond shapes, again keeping the base of the loaf intact.
• Place pieces of cheddar cheese between cuts.
• Mix the melted butter, garlic paste, parsley, and oregano and brush over the top of the bread.
• Bake for 15-20 minutes, until the bread is toasted and the cheese is melted.
• Enjoy!

CHEESY JALAPEñO POPPER PULL-APART BREAD

Steps:

• Preheat oven to 350F.
• Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
• Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
• Spread the butter mixture and cheese into the cut slots in the bread.
• Wrap in foil and bake for 15 mins unti the cheese is melting.
• Remove the top layer of foil, exposing the top of the bread.
• Bake for an additional 5 mins.
• Serve immediately.

PULL APART CHEESY PESTO BREAD RECIPE BY TASTY

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!

CHEESY GARLIC HERB PULL APART BREAD

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.

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.

PULL-APART CHEESY PESTO BREAD

Steps:

• Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately.

CHEESY ITALIAN PULL APART BREAD

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly grease an 8 inch cake pan.
• Flatten each piece of biscuit dough into a 4 inch circle. Spoon 1 teaspoon of spaghetti sauce into center of each biscuit. Place string cheese piece on the sauce. Fold the dough in half and pinch the seams together tightly to seal in the cheese. It will be in the shape of a half moon. Place the dough in the prepared cake pan starting at the outside edge of the cake pen and and moving towards the center in concentric circles.
• Brush the dough with the melted butter and sprinkle with the Italian seasoning, parmesan cheese, and garlic powder over the top of the dough. Bake in preheated oven until golden brown, about 15 minutes.

CHEESY MEXICAN PULL-APART BREAD RECIPE - (4.6/5)

Steps:

• Preheat oven to 475 degrees. Dough likes warm kitchens. Combine dry ingredients (flour, yeast, semolina, salt) in the bowl of a stand mixer. Using a bread hook, turn stand mixer onto its lowest setting. Slowly add oil and water. After liquid has been added, continue to mix at lowest speed for two minutes. Turn mixer to next highest speed and continue mixing for six minutes or until dough becomes firm and barely sticky. Turn the dough out onto a lightly floured surface. Gently knead for two minutes. Form dough into a ball and place into a lightly oiled bowl. Cover loosely with plastic wrap and a towel and let rest for one hour. While dough is rising, whisk together butter, oil and next eight ingredients in a small bowl. Once dough has nearly doubled in size, lightly punch it down in the bowl. Pull off small pieces of dough from dough ball (roughly a tablespoon if you were to measure it), dip each piece in spice mixture and drop into a bundt pan. Once the bottom of the pan is covered with a layer of dough, sprinkle with 1/3 cup of mixed cheeses and 1 T jalapenos. Continue this process two more times (reserving a little cheese for the top once baked). Cover pan and let rise for another 45 minutes to an hour, once the dough nearly reaches the top of the pan. Place into the oven and reduce heat to 425. Bake for 16- 20 minutes until top is dark golden brown and crispy. Let cool for 30 minutes and turn out bread onto serving platter. Top with remaining cheese and serve with salsa and queso for dipping. (As a chef's note, next time, we think it would be good to dice and saute red pepper and onions and jalapenos for the layering, too.)

CHEESY MUSHROOM PULL-APART BREAD

Steps:

• For the Mushrooms Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool. For the Bread Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

CHEESY PULL-APART BREAD

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a liquid measuring cup, melt butter, and add the garlic and half the parsley. Stir to combine. Set aside.
• 3. Cut slices in the bread both horizontally and vertically, but do NOT cut all the way through the bread. Leave about 1/2 an inch from bottom. Place bread on a sheet of tin foil.
• 4. Using your fingers, spread apart the bread slices while drizzling the butter mixture through-out. Try to get in as many crevices as possible.
• 5. Repeat this same action with the cheese, stuffing cheese in-between all the slices.
• 6. Then, sprinkle a little cheese and the remaining parsley on top.
• 7. Transfer bread with foil to a cookie sheet, and bake for about 15-20 minutes, until exposed bread is slightly browned and crusty, and cheese is nicely melted.
• 8. Remove from oven and let sit a couple minutes to cool slightly, then serve!

CHEESY PULL-APART BREAD

Steps:

• 1. Thaw the bread dough in the refrigerator overnight.
• 2. Place it in a bowl (sprayed with non-stick spray), cover and let it rise for 45 minutes.
• 3. Pre-heat oven to 375 F.
• 4. In a seperate bowl, add the melted butter, parsley flakes, garlic powder and grated asiago cheese. Set aside.
• 5. Punch down the bread dough and knead a couple of times. Make 12 equal size pieces of dough and roll into balls.
• 6. Roll each dough ball in the butter/cheese mixture and arrange in a lightly greased round cake pan
• 7. Cover and let the dough rise again for @ 30 minutes.
• 8. Brush the remaining butter mixture over the top of the dough; sprinkle with the parmesan cheese.
• 9. Bake for 35 minutes. Serve immediately.