Garlic Parmesan pull-apart Bread

Oh my gosh. These were are always a huge hit for dinner! I’m so glad I found this recipe from The Virtuous Wife. The best part about them is that they are so easy and they turn out sooooo good. They were a great side to our Parmesan Chicken tonight.

Garlic Parmesan Pull-Apart Bread being pulled apart.

 

Step 1
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
Step 2

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Bread dough

Step 3

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Dough in a bundt pan.

Step 4

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

Garlic Parmesan Pull-Apart Bread in bundt pan.
Garlic Parmesan Pull-Apart Bread on white plan.

GARLIC PARMESAN PULL-APART BREAD

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings 8 Servings

GARLIC PARMESAN PULL-APART BREAD

Course Appetizer, Side Dish
Cuisine American, Italian American

Ingredients

Ingredients:

  • 1 can refrigerated Grands biscuits not the flaky layers
  • 1/2 stick butter
  • 3 cloves of garlic minced
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian Seasoning I omitted

Instructions

  1. Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
  2. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
  3. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
  4. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

Nutrition Facts

Serves: 8

Calories291kcal (15%)Carbohydrates29g (10%)Protein6g (12%)Fat17g (26%)Saturated Fat6g (30%)Cholesterol21mg (7%)Sodium690mg (29%)Potassium142mg (4%)Fiber1g (4%)Sugar2g (2%)Vitamin A231IU (5%)Vitamin C1mg (1%)Calcium105mg (11%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Could you make this in a loaf pan as well? I don’t have a bundt pan. Also, would I need to make any changes if I used pizza dough instead of the bisquits?

  2. Hi! Last minute Christmas hosting & I want cheesy pull apart bread!!

    But I just want to make sure I got this right… You melt the butter in the pan & then just drop the coated dough into the pan? — so the butter will rise as you add??? OR You coat each piece with cheese/spice & then coat with butter individually & then drop?

    Thanks & happy holidays!

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