Get out the refrigerated biscuits and be ready to wow the crowd with this Italian-style two-cheese pull-apart bread.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (340 g) refrigerated country biscuits (10 biscuits), quartered
3 Tbsp. butter, melted
1/2 cup Kraft 100% Parmesan Grated Cheese
1-1/2 cups Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese
1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
Heat oven to 350ºF.
Cover bottom of 8x4-inch loaf pan with parchment paper; spray pan and parchment with cooking spray.
Toss biscuit pieces with butter in large bowl. Add grated cheese, then shredded cheese, mixing lightly after each addition. Place in prepared pan.
Bake 35 to 40 min. or until golden brown. Run knife around sides of pan to loosen bread; cool 5 min. Meanwhile, heat pasta sauce.
Remove bread from pan to heatproof platter or cutting board. Serve warm with pasta sauce for dipping.
Kraft Kitchen Tips!
Mix 1 Tbsp. chopped fresh rosemary with the melted butter before tossing with the bread and cheese.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 620 mg
Carbohydrate 18 g
Fibre 1 g
Sugars 4 g
Protein 7 g
10 servings, 1/10 recipe (61 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.