Pull-Apart Cheesy Bread

I made this for the first time a few years ago. When I did, I used cans of biscuits and it was really easy to make and turned out tasting so good. I brought it for a family party that we had and everyone liked it. I could not stop eating it, it goes great dipped in warm marinara sauce. Now that I have really perfected my pizza dough recipe, I decided to make it again. If you’ve looked at my pizza dough recipe before, you will notice that it is the same dough recipe, just doubled. I probably could have gotten away with just making one dough recipe, but I can never have too much cheesy bread!

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Pull-Apart Cheesy Bread

Ingredients:

• 5 Cups Bread Flour
• 2 Teaspoon Salt
• 2 Package Active Dry Yeast
• 2 Tablespoon Olive Oil
• 2 Tablespoon Honey
• 2 Cups Shredded Mozzarella Cheese
• 1 Cup Shredded Parmesan Cheese
• 1 Cup Shredded Romano Cheese
• 1/2 Cup Butter Melted
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• 1 Teaspoon Onion Powder

Directions:

1. Now, I recommend making the dough from scratch. To me it tastes so much better and is worth the wait, but if you do not have the time for that, go ahead and use 4 cans of Pillsbury biscuits (just the normal ones, not the layered ones). If you’re using the canned biscuits go ahead and skip down to step 6.

2. In the bowl of a large mixer fitted with the dough hook attachment, or a large bowl, dissolve the two packages of yeast in warm water. Stir in the honey. Let sit for 5 minutes. The yeast cause a  foam to form.

3. Stir in the olive oil and salt, you’ll need to just use a spoon for this. Add in half the flour and mix. Once combined, stir in the rest of the flour. The dough should not  be sticky.

4. Knead the dough for about 5 minutes. You can either let the mixer do the work and use the dough hook to knead the dough or use your hands. Knead until the dough is smooth and elasticity.

5. Lightly coat a large clean bowl and the dough with olive oil. Cover the dough and let rise in a warm place for at least 1 hour.

6. Pre heat oven to 400 degrees Fahrenheit. Coat a bundt pan with olive oil.

7. Divide the dough into sections small pieces. If you are using ready cans of biscuits, cut each biscuit in half.

8. With each piece or biscuit half, stretch out the dough into a circle, place romano, parmesan, and/or mozzarella cheese into the center and roll back up into a bowl.  Place into a clean bowl. Repeat this step with each piece of dough.

9. Once all the dough balls have been filled with cheese and are rolled up, stir together the melted butter, onion, garlic powder, and salt. Pour over the dough balls and using your hands, toss them around the bowl so that they are evenly  coated.

10. Place the dough balls into the bundt pan. If you have any remaining cheese or melted butter you can pour that on top.

11. Bake at 400 degrees for about 15-20 minutes. The bottle will become golden brown. You should be able to pull a piece off the bottom so that you can see if the pieces further inside have been fully cooked.

12. Allow to cool slightly in the pan. Using a knife, cut around the edge of the dough. The cheese will stick to the pan, once you have loosened the bread, flip the bundt pan over and it should pop right out.

Personally, I think cheesy bread is always best served warm, but be careful! The cheese will be hot!