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Easy Cheese Pull-Apart Garlic Bread With Biscuit Dough

Easy Cheese Pull-Apart Garlic Bread With Biscuit Dough

Refrigerated biscuit dough is stuffed with mozzarella, coated in garlic-Parmesan butter, and baked until puffed, golden, and wonderfully pull-apart. This warm bread makes 8–10 servings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans, about 16.3 ounces each Refrigerated biscuit dough
  • 8 ounces Mozzarella cheese, cut into 16 small cubes
Garlic Butter
  • 1/2 cup Unsalted butter, melted
  • 3 cloves Garlic, finely minced
  • 1/4 cup Grated Parmesan cheese
  • 2 tablespoons Fresh parsley, chopped
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and grease a Bundt pan, 9-inch round cake pan, or 9-by-13-inch baking dish.
  2. Separate the biscuit dough and cut each biscuit into halves or quarters, depending on the biscuit size. Flatten each piece slightly.
  3. Place one mozzarella cube in the center of each flattened dough piece, then pinch the dough closed completely around the cheese.
  4. Stir together the melted butter, minced garlic, Parmesan, parsley, Italian seasoning, and optional salt.
  5. Toss the stuffed dough pieces gently with the garlic-butter mixture, or arrange them in the prepared pan while brushing each layer with the mixture.
  6. Arrange the coated dough pieces evenly in the pan without packing them too tightly, allowing room for expansion.
  7. Bake for 25–30 minutes, until the bread is puffed and golden brown and the center dough is fully baked. If the top browns early, loosely cover it with foil for the final 5–10 minutes.
  8. Let the bread stand for 5–10 minutes before serving. Brush with any remaining garlic butter and serve warm.

Notes

Seal every dough piece completely around the cheese to prevent leaks. Small cheese cubes and an uncrowded pan help the bread cook evenly. About 1 1/2 cups shredded mozzarella may be substituted, although cubes provide the best cheese pull.