Pull-Apart Herb Bread Recipe

4.5 4 4
Pull-Apart Herb Bread Recipe
Pull-Apart Herb Bread Recipe photo by Taste of Home
Publisher Photo

Pull-Apart Herb Bread Recipe

Read Reviews
4.5 4 4
Publisher Photo
THE INGREDIENTS for this recipe are so simple and the results so spectacular, I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. -Evelyn Kenney, Hamilton, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 garlic clove, minced
  • 1/4 cup butter or margarine, melted
  • 2 tubes (10 to 12 ounces each) refrigerated biscuits
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon dried oregano

Directions

In a skillet, saute garlic in butter; set aside. Separate biscuits; place half in an even layer in a greased 9-in. springform pan. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. Place the pan on a baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Remove from the pan; serve warm. Yield: 8 servings.
Originally published as Pull-Apart Herb Bread in Reminisce January/February 1998, p49

Nutritional Facts

1 piece: 220 calories, 15g fat (8g saturated fat), 30mg cholesterol, 487mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 1 garlic clove, minced
  • 1/4 cup butter or margarine, melted
  • 2 tubes (10 to 12 ounces each) refrigerated biscuits
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon dried oregano
  1. In a skillet, saute garlic in butter; set aside. Separate biscuits; place half in an even layer in a greased 9-in. springform pan. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. Place the pan on a baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Remove from the pan; serve warm. Yield: 8 servings.
Originally published as Pull-Apart Herb Bread in Reminisce January/February 1998, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPull-Apart Herb Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bonito15 User ID: 6959830 259096
Reviewed Jan. 2, 2017

"this is so delicious and looks beautiful - and easy too - love this recipe and you can change the varieties of cheese too"

MY REVIEW
senzascusa User ID: 2756822 45377
Reviewed Jan. 7, 2011

"Discovered this years ago when it was first printed. Loved it then and love it now. Have used it for many family meals and parties. Always loved by all and there is never enough. Have also made with homemade biscuits. Fantastic."

MY REVIEW
LauraManning User ID: 968398 24960
Reviewed Feb. 12, 2010

"A great quick cheese bread for when you're running short on time. I halfed the recipe, left out the fennel, added parmesan and mozzarella cheese, and cooked it in a round cake pan. Turned out great!"

MY REVIEW
AirGuitarRockin User ID: 1258297 24957
Reviewed Feb. 3, 2010

"I made this when I needed a last-minute bread to take to a friend's for dinner. I didn't measure the cheese, and I also added Parmesan cheese and black pepper. I didn't have fennel either, so I left that out, but we all loved it! I'd definitely make it again."

Loading Image