Thursday, September 1, 2011

Garlic and Herb Pull-Apart Bread

I saw a delicious-looking recipe for pull-apart bread that I was dying to try. The problem is that it used homemade bread dough that incorporated most of the flavorings. Sure, it's ideal. But I don't often have time for all that. So, after consulting my sister, I came up with a shortcut recipe that was a huge hit.
Garlic and Herb Pull-Apart Bread
2 tubes of refrigerated flaky biscuits
1 1/2 sticks of butter, melted
1 tablespoon garlic powder
1 tablespoon dried basil
2 tsp dried oregano
seasoned salt
black pepper
1 cup shredded parmesan cheese

Heavily grease a bundt pan, and preheat the oven to 400 degrees.

Meanwhile, open your biscuit tubes, separate them, and cut them into quarters.
Combine the melted butter and seasonings in a bowl. Dunk each piece of biscuit in the butter mixture, and toss it into your greased bundt pan. Repeat with half of the biscuit pieces. Then sprinkle one half cup of the cheese over this layer making sure it falls between each nook and cranny.
Top with the rest of the biscuit pieces dunked in butter, and finish with the rest of the Parmesan cheese.

Bake for 30-35 minutes or until golden brown. Turn onto a plate, and serve warm.

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