Grilled Cheese Pull Apart Bread
The grilled cheese originated in America in the 1920s as an open-face sandwich. It increased in popularity during the Great Depression because bread and cheese were relatively inexpensive. By the 1960s, a top slice of bread was commonplace.
This popular finger food can be filled with a variety of cheeses.
Grilled cheese sandwiches are one of my favorite lunch foods. They are beyond easy to make and can be changed up in a zillion different ways.
This recipe was a huge hit with my family! My kids ‘yummed and mmm’ed’ while they ate – a sure sign of success of my part! Even my husband, who rarely offers dinner compliments, said it was delicious! After everyone had eaten, we only had two biscuits left. James took them for lunch the next day.
Grilled Cheese Pull Apart Bread #Recipe
- 2 cans refrigerated biscuits
- 1 brick cheddar cheese I use Tillamook
- 1/2 stick butter
- 2 teaspoons Fiesta Uncle Chris’ Gourmet Steak Seasoning
Preheat the oven to 350 degrees.
Cut the cheese into decent size cubes.
Open the cans of biscuits.
Wrap one or two pieces of cheese in each biscuit.
Place wrapped biscuits in a bundt pan.
After all the cheese-filled biscuits are in the pan, cut the 1/2 stick of butter into pats. Put them on the biscuits all around the top of the pan.
Sprinkle 1 to 2 teaspoons around the pan.
Bake for 25-30 minutes (or until the biscuits are no longer gooey).
I didn’t serve anything with this dish because it was our ‘eat and run’ meal. But you could serve this pull apart bread with a nice side salad or tomato soup. It’s a fantastic year-round meal option.
Recipe adapted from: Oh Bite It!
What’s your favorite cheese to use in a grilled cheese sandwich?