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    Home > Blog > Holiday > Holiday Appetizers > Cheesy Herb Pull Apart Bread

    Cheesy Herb Pull Apart Bread

    by Jenny Park · Published: Mar 12, 2018 · Modified: Oct 2, 2020

    Jump to Recipe

    A close up of cheesy pull apart bread with sauce on the side.
    Carbs are good – but cheesy carbs are even better. I can never get enough of pull apart bread so we made another recipe. This time just straight up super cheesy pull apart bread. It’s kind of a riff on our Pull Apart Pizza Bread which is delicious. I always think of this as more of an appetizer type dish, and never in place of rolls at a dinner table, but wouldn’t this be a serious upgrade for regular dinner rolls?! Yes. I will be doing that now. What would you serve this with for dinner?
    ♥ Teri
    A close up of a pan of cheesy pull apart bread.
    A close up of cheesy pull apart bread with sauce on the side.

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    A close up of cheesy pull apart bread with sauce on the side.

    Cheesy Herb Pull Apart Pizza Bread

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 25 mins
    Rising Time: 1 hr
    Servings: 16

      INGREDIENTS  

    dough

    • 3 cups bread flour all purpose is fine
    • 2 ¼ teaspoon instant yeast
    • 1 ½ teaspoons salt
    • 2 tablespoons extra virgin olive oil
    • 8 ounces warm water

    filling

    • 1 ½ cups shredded Gouda
    • 1 cup shredded Havarti
    • ½ cup grated Parmesan, plus more for sprinkling
    • 2 tablespoons thinly sliced chives
    • 2 teaspoons minced thyme
    • 2 teaspoons minced oregano

    topping

    • ½ cup (1 stick) salted butter, melted and slightly cooled

      INSTRUCTIONS  

    • Dough: Pour flour, yeast, salt, and oil into a mixing bowl and whisk together. Add water, ¼ cup water at a time and mix together until soft and sticky dough forms.
    • Turn dough out onto a clean and lightly floured surface and knead for 2 to 3 minutes, until smooth dough forms.
    • Lightly grease a mixing bowl, add dough and cover. Allow dough to rest and double in size, about 1 hour.
    • Filling: Place all ingredients into a mixing bowl and toss together.
    • To assemble: Preheat oven to 400˚F.
    • Divide dough in half and cover one of the balls of dough. Roll other half of dough until ½″ thick (about 12”x 24” rectangle).
    • Cut out 18 (4”x 4”) squares of dough. Brush butter onto the surface of each square and spread 2 tablespoons of filling over the surface.
    • Stack three squares atop one another and carefully press them into a lightly greased loaf pan so they’re ‘standing up’. Repeat and continue to stack until all the squares are neatly in the loaf pan.
    • Once the pan is filled, sprinkle the top with grated Parmesan and repeat with the remaining ingredients in the other loaf pan.
    • Place the pans onto a baking sheet and bake for 22 to 25 minutes. Remove from the oven and Allow breads to cool, about 10 minutes.
    • Remove from loaf pans and serve with warm marinara sauce.

      NOTES  

    • *Makes 2 (2.5” x 5”) loaves
    Calories: 299kcal Carbohydrates: 19g Protein: 14g Fat: 19g Saturated Fat: 11g Cholesterol: 56mg Sodium: 614mg Potassium: 82mg Fiber: 1g Sugar: 1g Vitamin A: 476IU Vitamin C: 1mg Calcium: 292mg Iron: 1mg

    March 12, 2018 / 7 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Mini Coconut-Lime Tarts with Sugar Soaked Strawberries
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    Reader Interactions

    March 12, 2018 / 7 Comments

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    1. Meg

      April 16, 2018 at 2:58 pm

      I don’t have instant yeast, will the regular stuff work if i leave it to rise until it’s doubled in size?

      Reply
      • Jenny Park

        April 22, 2018 at 6:30 am

        Actually the only thing different is that you need to ‘activate’ the yeast by stirring it with just the warm water and sugar first, and letting the mixture sit until it begins to bubble. Then you just follow the rest of the recipe as is! :)

        Reply
        • Julie S

          November 21, 2018 at 6:45 pm

          Cool tip! I didn’t know that.

          Reply
    2. The Novice

      March 14, 2018 at 5:40 am

      This looks to die for. I’m a sucker for anything cheesy and bready!

      Reply
    3. Sherry

      March 13, 2018 at 4:58 am

      Can this be made day before and refrigerated before baking?

      Reply
      • Jenny Park

        March 14, 2018 at 11:10 am

        Yes! That should be just fine!

        Reply
    4. Julie S

      March 12, 2018 at 6:29 am

      Drooling over here…do I *need* to serve it with something? ;)

      Reply

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