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Grilled Cheese Pull Aparts

  • Prep 10 min
  • Total 40 min
  • Servings 6

Grilled cheese pull-apart bread make delish dunkers for creamy tomato soup. MORE + LESS -

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
1
block (8 oz) Cheddar cheese, cut into 18 pieces
1/3
cup butter, melted
2
tablespoons Progresso™ garlic herb bread crumbs
1
can Progresso™ Vegetable Classics tomato basil soup

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • 2
    Remove dough from can. Cut into 18 half-inch-thick slices. Gently stretch and flatten each dough slice; wrap dough around 1 piece of cheese, making sure to seal cheese completely inside dough. Repeat with each piece of cheese and slice of dough.
  • 3
    Quickly dip each dough-wrapped cheese into melted butter; very lightly coat with bread crumbs. (Do not use too many bread crumbs, just enough for a little texture and flavor.) Place wrapped cheese in 3 rows in pan.
  • 4
    Bake 30 minutes or until tops are golden brown and center rolls are no longer doughy. Meanwhile, heat soup as directed on can.
  • 5
    Serve warm bread with hot soup.

Expert Tips

  • If center “pull-aparts” are still doughy at 30 minutes, cover baking pan with foil and continue baking until they’re thoroughly baked. The foil will help the tops from burning.
  • Try serving these Grilled Cheese Pull Aparts with a light spinach salad on the side.

Nutrition Information

No nutrition information available for this recipe

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