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| Parmesan Pull Aparts |
The recipe starts with a crescent roll dough. The dough is slathered with butter. Cheese and spices are sprinkled on top.
I cut the dough with a pizza cutter, and used a large offset spatula as my guide.
Then cut, and rolled into miniature rolls.
Once the dough is rolled, place into a well greased bundt pan, covered with plastic wrap.
If it happens to be a really hot day outside, feel free to let it proof outdoors! You will want to put a lid over the pan, to prevent the dough from escaping.
The dough is ready when the pan has filled with risen dough. This is a general rule in baking breads. Often, bakers are in a rush and do not allow the dough to fully rise. The goal is for the dough to fill the pan.
Invert on a cooling rack, or butcher's block. Serve immediately! With butter, if desired.
Go ahead! Tear into it. The pieces will pull apart. Hence the name, Parmesan Pull Aparts.
If you're serving this loaf at a party, round out your menu with our favorite [easy party dips and spreads] like fresh guacamole and salsa.
Looking for the perfect side dish to serve with your next pasta night? Pair this cheesy bread with our favorite [Baked Bechamel Ziti]!
BUNDT PAN PREPARATION:
1 Tablespoon olive oil
1 Tablespoon butter, softened
DOUGH:
3/4 Cup milk
1/2 Cup water, 110 degrees
2 Eggs
4 1/2 cups all-purpose flour
1 Teaspoon salt
1/3 Cup sugar
1 Tablespoon dry yeast
4 Tablespoons butter
FILLING:
4 Tablespoons butter, softened
1/2 Cup Parmesan cheese
1 Tablespoon dried parsley
1/2 Teaspoon granulated garlic
1/2 Cup Monterey Jack cheese, finely shredded
DIRECTIONS:
Prepare a bundt pan by brushing olive oil, then softened butter; to ensure a well greased pan. Place dough ingredients into a bread machine, in order given. Run on the dough cycle. Once dough is ready. Roll onto a floured surface, to a 15 X 15" square. Using an offset spatula, spread softened butter over entire surface of the dough. In a small bowl blend Parmesan cheese, parsley and garlic. Scatter the cheese blend over the butter. Top with Monterey Jack cheese. Cut the dough, in half, down the center. Using an offset spatula and a pizza cutter, cut horizontally across the dough. Roll each section, in the same manner you would roll cinnamon rolls. Place rolls in prepared bundt pan. Cover with plastic wrap. Let dough rise, to fill the pan. Bake in a preheated oven at 350 for approx. 30 minutes, until bread is golden brown and temperature tests to 185. Serve hot. Pull pieces of bread from the loaf. Enjoy.
1 Tablespoon butter, softened
DOUGH:
3/4 Cup milk
1/2 Cup water, 110 degrees
2 Eggs
4 1/2 cups all-purpose flour
1 Teaspoon salt
1/3 Cup sugar
1 Tablespoon dry yeast
4 Tablespoons butter
FILLING:
4 Tablespoons butter, softened
1/2 Cup Parmesan cheese
1 Tablespoon dried parsley
1/2 Teaspoon granulated garlic
1/2 Cup Monterey Jack cheese, finely shredded
DIRECTIONS:
Prepare a bundt pan by brushing olive oil, then softened butter; to ensure a well greased pan. Place dough ingredients into a bread machine, in order given. Run on the dough cycle. Once dough is ready. Roll onto a floured surface, to a 15 X 15" square. Using an offset spatula, spread softened butter over entire surface of the dough. In a small bowl blend Parmesan cheese, parsley and garlic. Scatter the cheese blend over the butter. Top with Monterey Jack cheese. Cut the dough, in half, down the center. Using an offset spatula and a pizza cutter, cut horizontally across the dough. Roll each section, in the same manner you would roll cinnamon rolls. Place rolls in prepared bundt pan. Cover with plastic wrap. Let dough rise, to fill the pan. Bake in a preheated oven at 350 for approx. 30 minutes, until bread is golden brown and temperature tests to 185. Serve hot. Pull pieces of bread from the loaf. Enjoy.
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