Italian Pull-Apart Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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ngredients

• ½ cup of salted Challenge Butter, melted

• 3-4 cloves of crushed garlic

• 1 tablespoon of dried Italian herbs

• 3/4 cup of shredded parmesan cheese, divided

• 1 loaf of frozen bread dough.  thawed

• 6 ounces of Challenge cream cheese, softened

• ¼ cup of sun dried tomatoes, diced

• ¼ cup of pepperoni, diced

 

Directions

• Preheat oven to 350 degrees.

• Combine butter, garlic and Italian herbs in a small bowl. Brush the inside of a Bundt cake pan thoroughly with butter mixture. Sprinkle inside of pan with 3 tablespoons of the parmesan cheese.

• Roll bread dough into a 12 x 12 inch square on work surface. Brush with butter mixture. Spread an even layer of cream cheese over dough. Sprinkle with ½ cup of the parmesan cheese, sun dried tomatoes and the black olives.

• Starting on one side of the dough, roll bread dough “jelly roll style” pushing bread dough tightly as you roll dough. Using kitchen shears or a sharp knife, make a lengthwise slice to the center of the roll to “unfurl” and open your slices. Slice roll into 1 inch pieces. Lay pieces in the Bundt pan side by side. A cake pan can also be substituted if a Bundt pan is not available.

• Brush top of dough slices with butter mixture and top with the remaining parmesan cheese. Loosely cover with plastic wrap in a warm place and let rise until doubled in size. This will take 1-2 hours depending on the temperature in your kitchen.

• Place bread into preheated oven and bake for 20-25 minutes or until golden brown.

• To serve, let guests “pull-away” pieces of your delicious warm bread. Serve with any extra butter mixture if desired.

 

Serves 10