Best Garlic Cheese Pull Apart Bread Recipes

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

PULL-APART GARLIC BREAD WITH ASIAGO CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
• Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
• Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
• Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.

HAM AND CHEESE PULL APART GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Roll out the pizza dough into an 18x10-inch (45x25-cm) rectangle.
• In a medium bowl, combine the butter, garlic, parsley, and salt. Use a spatula to spread in an even layer over the dough.
• Sprinkle a generous handful of mozzarella and cheddar cheese in a square checkerboard pattern across the dough, making 20 squares.
• Place a piece of ham over each section of cheese.
• Cut the dough into 20 evenly sized squares and stack four on top of each other, alternating cheeses as you go. There will be five stacks of four.
• Place stacks in an 8 ½ x 4 ½-inch (21 x 11-cm) loaf pan.
• Bake for 35 minutes, until golden brown.
• Enjoy!

ROASTED GARLIC PULL-APART CHEESE BREAD

Steps:

• Preheat the oven to 375°F.
• Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap it up into a parcel and roast for 1 hour or until the garlic is golden, nutty, and soft. Set it aside to cool and reduce the oven temperature to 350°F. (You can roast the garlic up to a couple of days ahead of time and keep it in a small jar of oil in the fridge. Roast a bunch of cloves! You never know when you'll need 'em.)
• In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, smushing the garlic cloves so that little bits are distributed throughout the cheese. (You can get in there and use your fingers if you'd rather!)
• Cut the bread in 1 1/2-inch-wide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread crosswise again. Move slowly and use caution! A serrated knife helps immensely. Ta-da!
• Set the bread on a large piece of foil and stuff the cheese mixture in between the rows and keep going until that bread is so stuffed with cheese, it can't see straight! Drizzle the melted butter evenly all over the surface of the bread. Wrap the bread in foil and bake for 25 minutes. Open up the foil and bake it for another 10 minutes.
• Carefully unwrap the bread and dig right in!
• Change things up!
• Make a pizza version: Add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.
• How about a French onion version? Diced caramelized onions, Gruyère cheese, and chopped chives. Drizzle on beef broth instead of butter. Yum!
• My friend Meseidy has made a Buffalo chicken version: Add mozzarella and a bunch of shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be dreamy.

GARLIC-PARMESAN CHEESE PULL-APART BREAD

Steps:

• Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
• Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
• Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
• Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will affect how it bakes. Next, add 2/3 cup of grated Parmesan-Romano cheese, reserving the rest for the top. Toss until each piece is coated.
• You can bake this bread in any shape you like, but I usually use a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but gently pull apart any clumps of dough to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
• Allow to rise in a draft-free, warm place for 2-2 1/2 hours. Then remove the plastic wrap and place into a 350°F preheated oven.
• Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done, approximately 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot!
• Cook's note:.
• If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
• Additional baking options:.
• Bundt pan.
• Divide the dough between 2 loaf pans.
• Individual size in standard muffin cups (4 pieces in each).
• 8x8 baking dish.
• 9 inch round spring form or pie pan.
• 8 inch tart pan.

GARLIC & CHEESE PULL-APART BREAD RECIPE - (4.5/5)

Steps:

• Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes. Cut rolls in half with a clean pair of scissors. Combine melted butter and seasonings together in a bowl. Pour over dough and gently mix. Add ½ cup of grated cheese and combine. You want each piece of dough to be coated. Line the bottom of a 9-inch springform pan with the piece of dough and then top with remaining grated cheese. Allow to rise in a warm place for 1½ to 2½ hours. Cover bottom of pan with foil to prevent butter from leaking out. Bake at 350°F for 20 to 25 minutes or until center is completely done.

CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD)

Steps:

• Preheat the oven to 180C/350F. Melt butter and then mix in other Garlic Butter ingredients. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread). Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. Serve immediately. NOTES 1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake. 2. The denser the bread, the better the pieces will hold together when pulled off. 3. Use already baked bread, not uncooked bread dough.

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F.Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

PULL-APART GARLIC BREAD WITH ASIAGO CHEESE

Steps:

• Preheat the oven to 400 degrees F.Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CHEESE & GARLIC CRACK BREAD (PULL APART BREAD) RECIPE

Steps:

• Preheat the oven to 350F Combine butter, garlic & salt in a heatproof bowl and melt in the microwave. Stir thru parsley. Cut the bread on a diagonal into 1" diamonds but do not cut all the way thru. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. No need to be neat but it's nice to have some of the butter drizzled over the crust. Wrap with foil and bake for 15 min till the cheese has mostly melted, then unwrap and bake for 5 mins more to make the bread nice and crusty. Serve immediately TO MAKE AHEAD: After wrapping with foil, wrap with cling wrap as well. Store in the fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake. The denser the bread the better the peices will hold together when pulled off. NOTE: Use already baked bread, not uncooked bread dough.

CHEESE AND GARLIC PULL APART BREAD RECIPE - (4.6/5)

Steps:

• INSTRUCTIONS Preheat the oven to 180C/350F. Melt butter and then mix in other Garlic Butter ingredients. (or you can chose to cream the butter instead of melting it) Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread). Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. Serve immediately. NOTES 1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake. 2. The denser the bread, the better the pieces will hold together when pulled off. 3. Use already baked bread, not uncooked bread dough. 4. **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!