Round Cheese Bread Recipe

4.5 2 3
Round Cheese Bread Recipe
Round Cheese Bread Recipe photo by Taste of Home
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Round Cheese Bread Recipe

Read Reviews
4.5 2 3
Publisher Photo
From Medicine Hat, Alberta, Deborah Bitz shares this savory round loaf with Italian flair. "Warm buttered wedges are tasty with a pasta dinner or tossed salad," she informs.
Recommended: 19 Reuben Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups biscuit/baking mix
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 cup 2% milk
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted
  • Additional Parmesan cheese

Directions

In a large bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk and egg (batter will be thick).
Spoon into a greased 9-in. round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm. Yield: 6-8 servings.
Originally published as Round Cheese Bread in Quick Cooking March/April 2000, p46

Nutritional Facts

1 piece: 183 calories, 10g fat (5g saturated fat), 46mg cholesterol, 440mg sodium, 15g carbohydrate (2g sugars, 0 fiber), 7g protein.

  • 1-1/2 cups biscuit/baking mix
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 cup 2% milk
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted
  • Additional Parmesan cheese
  1. In a large bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk and egg (batter will be thick).
  2. Spoon into a greased 9-in. round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.
  3. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm. Yield: 6-8 servings.
Originally published as Round Cheese Bread in Quick Cooking March/April 2000, p46

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DWare5883 User ID: 5884353 246755
Reviewed Apr. 7, 2016

"easy and pretty good. Would be a nice change up to garlic bread with spaghetti."

MY REVIEW
Greta's Granny User ID: 5566689 72702
Reviewed Nov. 2, 2010

"Fast and tasty! The flavor was fantastic! Next time I make it I'll use 1/2 cup mozzarella and 1/2 cup Pepper Jack cheese."

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