I am not a baker. I can barely bake cookies from the package without messing them up. But all non-bakers are in luck! This recipe is made for us! And it definitely doesn’t break the bank. You basically just reinvent a can of biscuits into this delicious cheesy loaf of bread. I paired it with meatballs and marinara, and I think everyone ate more bread than meatballs.
This recipe was adapted from DoughSeeDough
Cheese & Roasted Garlic Pull-Apart Bread
2 heads of garlic
¾ cup parsley
4 oz muenster cheese, shredded
4 oz swiss cheese, shredded
2 oz parmesan cheese, shredded
½ teaspoon coarse salt
1 teaspoon black pepper
2 cans grand’s homestyle biscuits
- In order to roast the garlic, preheat the oven to 400 degrees. Remove most of the paper from the garlic and slice off the top to reveal the cloves inside. Drizzle a small amount of olive oil over top the heads and wrap in foil.
- Bake the garlic for about 40 minutes until the garlic is soft and golden.
- Once the garlic is done baking reduce the temperature of the oven to 350 degrees.
- Unwrap the garlic from the foil and set aside to cool.
- Combine the shredded cheeses, chopped parsley, salt and pepper in a bowl.
- Slice the biscuits in half horizontally
- By this time the garlic should be cooled enough to handle. To remove the garlic from the peel, gently squeeze the bottom of each clove and it should easily release and pop out the top.
- Chop/mash the garlic and mix into the cheese mixture.
- Lightly grease a 9×5 loaf pan and stand it up on its end and lean it up against your back splash or something along those lines.
- Start building your bread by placing one of the slices of biscuit in the end of the pan. Sprinkle with a little cheese mixture and then lay another biscuit in the end of the pan. The two biscuit pieces should overlap in the middle. Then sprinkle with more cheese and repeat until the pan is filled to the top with dough.
- Scatter the top of your bread with any leftover cheese
- Cover with foil and bake for 20 minutes
- Remove the foil and bake for another 25 minutes
- Serve warm!