Cheese Stuffed Pull-Aparts

Sorry that I’ve been pretty absent from the blog lately.  There’s been a lot going on and I find myself tired and unmotivated.  As most of you know, creativity comes in cycles.  Hopefully it’ll come back around soon!  I’ve also been busy getting lots of baby gifts ready for the fall and some orders at Milk & Honey.  In the meantime, a quick bread recipe to add to your dinner.

We end up eating biscuits or crescents with most of our meals.  We’re bread people.  But you can only live on crescents so long before you are over it.  Found this recipe from Pillsbury.  Yum!  Such a great alternative.

Ingredients:

-1/2 cup grated Parmesan cheese

-1/2 tsp Italian seasoning

-1 can Pillsbury refrigerated buttermilk biscuits

-10 cubes Cheddar, Monterey Jack or mozzarella cheese

-3 Tbsp butter, melted

Directions:

1.  Heat oven to 375 degrees.  Spray 8” round pan with cooking spray.  In small bowl, stir together Parmesan cheese and Italian seasoning.

2.  Separate dough into 10 biscuits; flatten each to a 2” round.  Place 1 cheese cube in center of each biscuit round.  Bring dough up around cheese cubs; press edge to seal and shape into a ball.  Roll in butter, then in Parmesan cheese mixture.  Place 1/4” apart in pan.

3.  Bake 15 to 20 minutes or until golden brown (look under biscuits to make sure they are cooked all the way through).  Cool slightly; serve warm.