When you want an easily transported dish that won’t spill all over your vehicle, look to bread! This recipe calls for sourdough bread, but you can use rye, pumpernickel, and ciabatta, too. The key is having a relatively firm bread that will hold the spiced cheese filling without falling apart.
Cheesy Pull-Apart Bread
When you want an easily transported dish that won’t spill all over your vehicle, look to bread! This recipe calls for sourdough bread, but you can use rye, pumpernickel, and ciabatta, too. The key is having a relatively firm bread that will hold the spiced cheese filling without falling apart.
Ingredients
- 1 whole loaf of sourdough bread
- ⅓ pound Monterey Jack cheese shredded
- ⅓ pound mozzarella cheese shredded
- ⅓ pound cream cheese ((flavored if you wish))
- ½ cup melted butter
- 1 tsp fried garlic bits
- 1 tsp poppy seed
- 1 tsp onion powder
- 1 tsp parsley
- Chopped green onion ((garnish))
Instructions
- Set your oven to 350 F.
- While it’s warming, Cut the bread crosswise into 1” slices leaving ½” untouched at the bottom of the loaf.
- Repeat going the other direction (you’re making little squares that pull apart easily).
- Mix the three shredded kinds of cheese together. Melt them together with the butter and spices except for the green onion.
- Place the loaf on a large sheet of aluminum on a baking tray.
- Pour this over the loaf evenly making sure to get plenty of the cheese into each crack.
- Wrap the bread, baking it for 15 minutes.
- Unwrap the bread, returning it to the oven until everything is a light, golden brown (10 minutes).
- Serve now. Or, let it cool, re-wrap, and take it on the road with you, warming it up when you arrive.