Cheesy Pull Apart Bread
This Cheesy Pull Apart Bread recipe is so simple, yet wonderfully delicious. The melted cheese pairs with the rich butteriness of the biscuit dough in perfect harmony. Get the kids involved in the kitchen; they are going to have as much fun making this as they will eating it!
Love baking bread? This Japanese Milk Bread recipe is a must! It tastes absolutely amazing!
It is a warm, savory bread that is a scored or layered dough, then combined with cheese, melted garlic butter, and herbs. Individual pieces are easily torn off by hand.
Why I Love This Recipe
- Easy yet different recipe that will impress your friends and family
- Great tasting
- Unique style to the bread
- Super easy to prepare
- Ready to serve in about an hour
Ingredients to Make Cheesy Pull Apart Bread
Cheesy pull-apart bread is an appetizer or side dish usually served warm and is totally shareable. It’s usually made from a loaf of bread or individual pieces of bread dough, stuffed or layered with cheese, butter, garlic, and herbs, and heated or baked. Our recipe is as simple as can be!!
Ingredients
Can of refrigerated biscuit dough – Pick this up in the cooler section of your grocer; it’s a quick solution to the dough and works great.
Monterey Jack, sharp cheddar, and mozzarella cheese, shredded – Make sure you grate your own cheese; the pre-grated cheese contains anti-caking agents and does not melt as well as freshly grated cheese.
Salted butter, melted – I use salted butter as there is no additional salt added in this recipe.
Garlic, minced – Adds great flavor to the dough.
Fresh parsley, finely chopped, divided – For a pop of color and fresh flavor.
Nonstick cooking spray or additional butter for greasing the pan – Helps to make sure that the bread pops out of the loaf pan easily.
How to Make Cheesy Pull Apart Bread
Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan with nonstick cooking spray or parchment paper. Set aside. The parchment aids in removing the bread once it is baked.
Combine the melted butter, minced garlic, and 1 tablespoon of fresh parsley in a small bowl. Stir until evenly mixed.
In a separate bowl, mix together the Monterey Jack, sharp cheddar, and mozzarella cheeses.
Remove the biscuits from the package. Carefully separate each biscuit into two thinner layers, creating 16 dough rounds.
Place one dough round on a clean surface. Brush lightly with the garlic butter mixture and sprinkle with some of the cheese blend.
Add another dough round on top, and continue layering the butter and cheese between the dough pieces until all the dough has been used.
Carefully place the layered dough into the prepared loaf pan, standing the layers upright. If the stack becomes difficult to handle, divide it into smaller sections before placing it in the pan.
Brush any remaining garlic butter over the top and add any leftover cheese between the layers or on top.
Baking your Cheesy Bread
Cover the loaf pan loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 5-15 minutes, or until the bread is golden brown and the biscuit dough is cooked through.
Allow the bread to cool for about 5 minutes before serving. Sprinkle with the remaining fresh parsley and pull apart the warm cheesy layers.
Little Chef’s Secrets
- Increase the garlic to 3 cloves, or add ½ teaspoon garlic powder, for a stronger garlic flavor.
- Reduce each cheese to â…“ cup for a lighter version while still keeping the cheesy pull-apart texture.
- Add ½ teaspoon Italian seasoning to the garlic butter and sprinkle fresh basil or oregano over the finished bread for an Italian flavor.
- Add cooked, crumbled bacon between the cheese layers for a savory breakfast or brunch version.
- Add finely diced jalapeños between the layers for a spicy twist.
- Add mini pepperoni pieces and a sprinkle of Italian seasoning between the layers. Serve with marinara sauce for dipping.
- Store leftover pull-apart bread in an airtight container or tightly wrapped in foil for up to 3 days.
- Reheat in the oven by wrapping it in foil and warming at 325°F for 10-15 minutes. Use an air fryer by heating at 325°F for 3-5 minutes. Or microwave individual portions for 15-30 seconds, though the bread may lose some crispness.
Pin it HERE!!
Pin it HERE!!
Cheesy Pull Apart Bread
Ingredients
- 1 16.3-ounce can refrigerated Grands-style biscuit dough
- 1/2 cup Monterey Jack cheese shredded
- 1/2 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 4 tablespoons salted butter melted
- 2 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped, divided
- Nonstick cooking spray or additional butter for greasing the pan
Method
- Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan with nonstick cooking spray or parchment paper. Set aside. The parchment aids in removing the bread once it is baked.
- Combine the melted butter, minced garlic, and 1 tablespoon of fresh parsley in a small bowl. Stir until evenly mixed.
- Remove the biscuits from the package. Carefully separate each biscuit into two thinner layers, creating 16 dough rounds.
- In a separate bowl, mix together the Monterey Jack, sharp cheddar, and mozzarella cheeses.
- Place one dough round on a clean surface. Brush lightly with the garlic butter mixture and sprinkle with some of the cheese blend. Add another dough round on top, and continue layering the butter and cheese between the dough pieces until all the dough has been used.
- Carefully place the layered dough into the prepared loaf pan, standing the layers upright. If the stack becomes difficult to handle, divide it into smaller sections before placing it in the pan. Brush any remaining garlic butter over the top and add any leftover cheese between the layers or on top.
- Cover the loaf pan loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 5-15 minutes, or until the bread is golden brown and the biscuit dough is cooked through.
- Allow the bread to cool for about 5 minutes before serving. Sprinkle with the remaining fresh parsley and pull apart the warm cheesy layers.
