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Kid-Approved Cheesy Garlic Pull-Apart Bread: Easy Homemade Recipe

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This gooey, buttery, garlicky pull-apart bread is made with refrigerated biscuits, a homemade garlic butter sauce, and a blend of mozzarella and Parmesan cheese. It’s a quick and easy side dish or snack that even picky eaters love, ready in about 30 minutes.

Ingredients

Scale
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (such as Pillsbury Grands!)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese (freshly shredded recommended)
  • 1/2 cup grated Parmesan cheese
  • Marinara sauce, for dipping (optional)
  • Extra chopped parsley, for garnish (optional)
  • Red pepper flakes, for heat (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet or 9×13-inch baking dish in the oven to warm up while it preheats.
  2. In a small bowl, combine the melted butter, minced garlic, chopped parsley, salt, and pepper. Stir and let sit for a few minutes to infuse.
  3. Open the can of biscuits, separate them, and cut each biscuit into quarters (about 32 pieces). Lightly dust hands with flour if dough is sticky.
  4. Place the biscuit pieces in a large bowl. Pour about three-quarters of the garlic butter over them, reserving the rest. Gently toss to coat evenly.
  5. Carefully remove the hot skillet from the oven. Pour the butter-coated dough pieces into the skillet and spread in an even layer. Sprinkle half of the mozzarella and half of the Parmesan over the dough. Gently toss with a spatula, then top with remaining mozzarella and Parmesan. Drizzle reserved garlic butter over the top.
  6. Bake for 18-22 minutes, until golden brown and cheese is bubbly. If browning too quickly, tent with foil for the last 5 minutes.
  7. Let the bread cool in the skillet for about 5 minutes. Sprinkle with extra parsley and serve warm, with marinara sauce for dipping if desired.

Notes

Shred your own cheese for best melting. Do not overmix the dough. Let the bread rest for 5 minutes before serving to allow cheese to set. For extra garlic flavor, use up to 6 cloves. To make ahead, assemble in skillet, cover, and refrigerate for up to 6 hours; add 5 minutes to baking time. Freeze baked bread for up to 3 months.

Nutrition

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Find it online: https://vexifood.com/kid-approved-cheesy-garlic-pull-apart-bread-easy-homemade-recipe/