PULL-APART BREADS TO LOVE
What Makes Pull-Aparts SO GOOD?
Stuffed with yummy ingredients that’ll make your lips smile and your heart happy, pull-apart loaves are a great way to serve and eat appetizers, meals, or desserts. They look great, taste amazing, and they’re just plain fun. And just wait until you smell them baking in the oven… heaven!
The recipe below for Caprese Bread has everything you’d expect:
- Flavor: Fresh basil, a little bit of garlic, mild-mannered mozzarella cheese, and sweet tomatoes, all tucked between balls of dinner roll dough.
- Texture: Crisp and golden on the outside, light and fluffy in the middle, with plenty of tomato bites and stretchy cheese to make it interesting.
- Ease: You’ll get the taste of homemade without all the work. If you’ve ever been nervous about making bread, this recipe is for you. Frozen dinner roll dough makes it EASY!
There’s a recipe for Strawberry Cheesecake Ring below too. Full of flavor and texture? √ Easy to make? √
Where can I put these (and any other doughs) to rise?
While many people put a towel over their bowl of rising dough, this doesn’t create humidity, necessary for keeping the dough soft and promoting a better rise. So how can you create this humidity?
- Put the dough in a closed container with a plastic or snap-on lid to keep moisture trapped. Make sure the container is at least twice the size as your dough, allowing dough enough room to double in size.
- Preheat your oven to 200 degrees; leave it for a minute or two to get it nice and toasty then turn it off. Place the dough in a greased bowl and cover with plastic wrap.
- Bring a cup of water to a full rolling boil in your microwave. Once the water is heated, place the covered bowl of bread dough in the microwave with the water and close the door.
- Try setting the covered dough near a heat source like a wood stove, radiator, or baseboard heater or on top of a running clothes dryer.
- Wrap a heating pad set to low in a heavy towel and set the covered dough on top.
Pull. Eat. Repeat. That’s the magic of pull-apart loaves!
You simply can’t go wrong with a Rada Cutlery knife. All our knives are made in the USA with surgical-quality T420 high-carbon stainless steel blades for maximum edge retention. Non-serrated blades are hand sharpened for a razor-sharp edge and hollow ground for a concave surface, ensuring easy resharpening.
Hand washing all fine cutlery is recommended to prevent microscopic dings on the blades’ cutting edge. Hand washing also eliminates the harsh environment created by a dishwasher’s high temps and abrasive detergents AND helps protect your knives from corrosion… ultimately extending the life of their finish.
What’s that mean for you? When you take good care of your cutlery, your cutlery takes good care of you. FOREVER! That’s the Rada promise!
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See what a Rada Cutlery Fundraiser can do for YOUR group!
INGREDIENTS (Serves 8)
15 o 18 frozen white dinner rolls, thawed but still cold
2 Roma tomatoes
4 oz. mozzarella cheese (from a block)
3 T. olive oil
¼ C. finely chopped fresh basil, plus more for sprinkling
1½ tsp. minced garlic
½ tsp. garlic salt
Black pepper to taste
Using kitchen shears or a serrated knife, cut each roll into four even pieces and chop the tomatoes (a Rada Tomato Slicer works great). Cut the mozzarella into bite-size cubes (hint: you can use the Cheese Knife for this). Set everything aside. Generously grease a 5 x 9″ loaf pan with cooking spray.
In a small bowl, whisk together the oil, ¼ cup basil, garlic, garlic salt, and pepper. Dip the roll pieces into the oil mixture to coat, and layer half the pieces in the prepared pan. Push about ⅓ of the tomatoes and ⅓ of the cheese cubes between the dough pieces; set the remaining tomatoes and cheese aside. Top with the remaining dough. Cover the pan with sprayed waxed paper and let rise in a warm place until doubled in size, about 1 hour (see tips for getting dough to rise, above).
Once the dough has risen, preheat the oven to 350 degrees. Press the set-aside cheese cubes and tomatoes carefully into the crevices between the dough pieces.
Set the pan on a cookie sheet (to catch drips and ultimately help keep your oven clean) and bake 25 to 35 minutes or until golden brown and done in the center. Sprinkle with coarse salt and additional basil. Best served warm.
Generously grease a 10″ Bundt pan with cooking spray. In a big plastic bag, mix ¾ C. graham cracker crumbs and ¾ C. sugar; melt ½ C. butter in a bowl and set all aside. Cut each biscuit from 2 (16.3 oz.) tubes refrigerated “grands” flaky biscuits into six equal pieces and dip them, a few at a time, into the melted butter then toss into the bag with the crumbs; shake to coat and set aside. Repeat with remaining biscuit pieces. In a saucepan over medium-low heat, mix 1 (21 oz.) can strawberry pie filling and 2 T. butter; bring to a low boil and stir for 1 to 2 minutes then remove from the heat. Arrange 32 coated biscuit pieces in the bottom of the prepped pan. Spoon half the strawberry filling over the dough and sprinkle with ½ C. white baking chips. Repeat layers and top with the remaining biscuit pieces. Bake for 50 minutes or until golden brown and done in the center. Cool for 15 minutes before inverting onto a serving plate. Spread cream cheese icing on top. Serve warm.
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