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READY IN 30 mins

Cheesy Italian Pull Apart Bread

Read Reviews (30)

"This is a wonderful pull apart bread with cheesy centers. A delightful accompaniment to a spaghetti dinner, or any other Italian dish. It is also super easy to prepare. My kids love helping me prepare this!" — MrsHappyHomemaker

Ingredients Edit and Save

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Original recipe makes 10 servings Change Servings

2 (7.5 ounce) packages refrigerated biscuit dough
1/2 cup spaghetti sauce
6 string cheese sticks, cut into 1 inch pieces
2 tablespoons melted butter

1 tablespoon Italian seasoning
2 tablespoons Parmesan cheese
garlic powder to taste

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Directions

Preheat an oven to 450 degrees F (230 degrees C). Lightly grease an 8 inch cake pan.
Flatten each piece of biscuit dough into a 4 inch circle. Spoon 1 teaspoon of spaghetti sauce into center of each biscuit. Place string cheese piece on the sauce. Fold the dough in half and pinch the seams together tightly to seal in the cheese. It will be in the shape of a half moon. Place the dough in the prepared cake pan starting at the outside edge of the cake pen and and moving towards the center in concentric circles.
Brush the dough with the melted butter and sprinkle with the Italian seasoning, parmesan cheese, and garlic powder over the top of the dough. Bake in preheated oven until golden brown, about 15 minutes.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 23, 2011

I make this every once and a while for my husband and kids. Instead of string cheese, I use shredded mozzerella and I use my own homemade italian seasoning and homemade marinara. It's always a hit. If you're feeling lazy, this recipe also works if you quarter your biscuits and then layer them in your baking pan, spread the sauce (combined with the spices) over the top of the biscuits (you might need more sauce), then sprinkle with the cheeses. It will also be like Pull Apart Bread, but more like pizza. GREAT way for couponers to use their many canisters of whomp biscuits.

—Sarah Jo

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Most Helpful Critical Review

May 06, 2011

I'm not a big fan of refrigerated biscuit dough. If I make these again, I would try Rhodes dough.

—nancyjkline

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45 Ratings

May 06, 2011

I used to make this for my younger siblings, brings back memories :) One tip I have to maximize the taste is to sprinkle some garlic powder and a bit of whatever seasonings you sprinkle on top of the biscuits (in lieu of Italian seasoning I use basil and parsley) into the greased pan before placing the dough in the pan. Oh and I use homemade sauce and shredded mozzarella, but those are just personal preferences. Just a warning, this flies off the table! ;)

—eileen

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May 04, 2011

LOVED, LOVED, LOVED this! Not only was it so simple to assemble, but it was beautiful and VERY yummy! I think I ate more of this than our pasta tonight, lol. I did just eyeball the Italian seasoning, just to taste, and added some parsley as well. I could see just making this an appetizer or a side to a nice salad and calling it dinner...that's how much we enjoyed it! I will ALWAYS keep the ingredients on hand for this awesome bread~YUM! Thanks for sharing. :)

—Christina

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Jun 08, 2011

2 biscuit cans+1 jar Prego+1 Kraft mozz. cheese+pepperoni= SUPER CHEAP SIDE DISH. Go to the 99c store and make life easier on yourself. Mmmmmm, after 15 mins exactly the bread was really browned on top, which actually wasn't too bad, crunchy on the outside, soft and chewy on the inside.

—sarahkim

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Apr 26, 2011

My nephew and nieces loved making and eating this! I found the cook time a little short, I baked for 25 minutes with foil over top after 5.

—pandris

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May 09, 2011

These are really good. I did use frozen bread dough balls, though, instead of biscuits. They were soft, fluffy, and flavorful. Thanks for a great idea!

—TRISKELE

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Apr 18, 2012

I almost burned my mouth trying to eat this too quickly! I did make a few changes: I'm not a biscuit fan so I used refrigerated crescent dough instead I flattene out a triangle and put a tiny spoon of marinara at the short end with a cube of cheese on top, folded in the corners and rolled it up, pinching the sides to make sure nothing leaked out. I also took another reviewer's advise and seasoned the bottom of the pan after spraying it with Pam (garlic salt, oregano, basil). I baked it according to the package directions, although it needed about 10 extra minutes to cook through. But I was totally delicious and simple, I will def make this again and again!!!

—VinoLover

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Nutrition

Calories
222 kcal
11%

Carbohydrates
20.9 g
7%

Cholesterol
20 mg
7%

Fat
12.4 g
19%

Fiber
0.8 g
3%

Protein
7.7 g
15%

Sodium
653 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Italian Pull Apart Bread

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 222
Calories from Fat: 111

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 5.3g 27 %
Cholesterol 20mg 7 %
Sodium 653mg 26 %
Potassium 131mg 4 %
Total Carbohydrates 20.9g 7 %
Dietary Fiber 0.8g 3 %
Protein 7.7g 15 %
Sugars 4.3g
** Vitamin A 3 %
Vitamin C < 1 %
Calcium 17 %
Iron 14 %
** Thiamin 18 %
** Niacin 19 %
** Vitamin B6 4 %
Magnesium 4 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.