Tuesday, May 6, 2014

Italian Cheesy Herby Pull-Apart Bread

Spaghetti was on the menu so I turned our favorite dinner rolls into this Italian Cheesy Herby Pull-Apart Bread and it was a big hit! I added some mozzarella to the dough and sprinkled shredded parmesan on top (I'd use grated parm next time). Instead of stacking the balls of dough on top of each other in a bread pan I used a 10"pie plate so all the tops could get nice and brown-that turned out to be a good idea:@)
This bread would be great with any meal but was especially good sopping up spaghetti sauce!
Tips:
  • I just patted the dough into a square and used my pizza slicer to cut seven rows in each direction.
  • I didn't worry too much about shaping the dough into perfect balls, was more interested in just getting them coated with the buttery goodness...
  • This recipe is adapted from one I saw using Rhodes Frozen Rolls. I made homemade dough and added mozzarella to the dough. Also just used up what Parm I had left. 
Italian Cheesy Herby Pull-Apart Bread-heavily adapted from Melissa's Southern Style Kitchen
One batch of our favorite fluffy quick rise dinner rolls, recipe HERE
1 C mozzarella, with some of the chill taken off
At least 4 Tblsp butter and up to 1/2 C-oh Momma...:@)
1/2 tsp Italian herbs, crush between fingers before adding
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dry parsley flakes, crush between fingers before adding
At least 1/3 C Parmesan
  • Mix up a batch of our favorite quick rise rolls HERE but mix in C mozzarella before you turn them out of the bowl for the first 10 minute rest.
  • Cut each roll into 4 balls (12x4=48, to make it quicker I patted the dough into a square and just cut 7 rows in each direction with my pizza cutter=7x7=49... Earl ate that extra roll:@)
  • Mix butter and herbs either in your pie dish, or if you're stacking them into a bread pan you'll want to use a separate bowl for the butter. I did only use about half of the butter... pinky swear.
  • Roll each dough ball in mixture and set off to the side of the dish, then let rise for 30 minutes or until about double in size.
  • Bake at 375 (or whatever temp your frozen dough calls for). I started watching mine after 12 minutes, probably took closer to 15.
  • Serve with plenty of napkins!
Eat well and have a happy day:@)

15 comments:

  1. Oh Lynn, I think I'll just have to have that for breakfast! Scrumptious, delicious, yummy and oh dear me! Thank you for sharing, It's printing now~
    Have a great day!
    Nancy

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  2. Oh yum, these could be my dinner along with a small salad.
    Sam

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  3. These don't even look like they need to "sop". I'm with Sam--just give me a salad! Like the idea of using the pizza cutter.

    Best,
    Bonnie

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  4. Oh my gosh, these rolls are calling my name!! They look incredible, Lynn, and I like the idea of cheese both inside and on top of the rolls. Delish!!!

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  5. Yummy looking. This goes into my reipes to try.

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  6. Hi Lynn, what a clever idea, love what you did here, looks delicious!

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  7. This looks easy and uses the kind of stuff I have on hand. I'm pinning!

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  8. This would be perfect to eat with spaghetti! Pinning this!!

    hugs, LInda

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  9. Comfort food at its finest! These look so good. :)

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  10. This looks incredible! Maybe I'll make some for myself...for Mother's day! heeehee! And EAT it ALL! lol Enjoy your week my friend! hugs!

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  11. You had me a bread and cheese Lynn, and I'm all for sopping :) These rolls look oh so good!

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  12. Okay Lynn, you've definitely got my attention with this post!! Yummmm!!!! I love bread and cheese, and this combination looks delish! The butter, herbs, mozzarella and parmesan cheeses -- makes my mouth water to think about it. :-D Thanks so much for sharing this recipe; I'm off to pin it right now. I hope you have a wonderful week!

    Big Hugs,

    Denise at Forest Manor

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  13. These look amazing! Another recipes of yours that's a must try!!!

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  14. Yes please! I have got to try these! I could live on bread alone, well, maybe with a little wine :)
    Jenna

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Thanks for stopping by!