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My review
Cheesy Italian Pull Apart Bread
MrsHappyHomemaker
"This is a wonderful pull apart bread with cheesy centers. A delightful accompaniment to a spaghetti dinner, or any other Italian dish. It is also super easy to prepare. My kids love helping me prepare this!"
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Ingredients
30 m servings 222 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 450 degrees F (230 degrees C). Lightly grease an 8 inch cake pan.
- Flatten each piece of biscuit dough into a 4 inch circle. Spoon 1 teaspoon of spaghetti sauce into center of each biscuit. Place string cheese piece on the sauce. Fold the dough in half and pinch the seams together tightly to seal in the cheese. It will be in the shape of a half moon. Place the dough in the prepared cake pan starting at the outside edge of the cake pen and and moving towards the center in concentric circles.
- Brush the dough with the melted butter and sprinkle with the Italian seasoning, parmesan cheese, and garlic powder over the top of the dough. Bake in preheated oven until golden brown, about 15 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 222 calories; 12.4 g fat; 20.9 g carbohydrates; 7.7 g protein; 20 mg cholesterol; 653 mg sodium. Full nutrition
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Reviews
Read all reviews 3552 Ratings
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Most helpful positive review
4/23/2011
I make this every once and a while for my husband and kids. Instead of string cheese, I use shredded mozzerella and I use my own homemade italian seasoning and homemade marinara. It's always a h...
Most helpful critical review
5/6/2011
I'm not a big fan of refrigerated biscuit dough. If I make these again, I would try Rhodes dough.
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4/23/2011
I make this every once and a while for my husband and kids. Instead of string cheese, I use shredded mozzerella and I use my own homemade italian seasoning and homemade marinara. It's always a h...
5/6/2011
I used to make this for my younger siblings, brings back memories :) One tip I have to maximize the taste is to sprinkle some garlic powder and a bit of whatever seasonings you sprinkle on top ...
5/4/2011
LOVED, LOVED, LOVED this! Not only was it so simple to assemble, but it was beautiful and VERY yummy! I think I ate more of this than our pasta tonight, lol. I did just eyeball the Italian seaso...
6/8/2011
2 biscuit cans+1 jar Prego+1 Kraft mozz. cheese+pepperoni= SUPER CHEAP SIDE DISH. Go to the 99c store and make life easier on yourself. Mmmmmm, after 15 mins exactly the bread was really brown...
4/18/2012
I almost burned my mouth trying to eat this too quickly! I did make a few changes: I'm not a biscuit fan so I used refrigerated crescent dough instead I flattene out a triangle and put a tiny sp...
4/26/2011
My nephew and nieces loved making and eating this! I found the cook time a little short, I baked for 25 minutes with foil over top after 5.
5/8/2011
These are really good. I did use frozen bread dough balls, though, instead of biscuits. They were soft, fluffy, and flavorful. Thanks for a great idea!
5/6/2011
I'm not a big fan of refrigerated biscuit dough. If I make these again, I would try Rhodes dough.