Parmesan Parsley Pull-Aparts
This tasty, one layer savory pull-apart bread is quick and easy and is sure to please. This was the first recipe that I was taught how to make in home economics class in the seventh grade. The recipe turned out to be a keeper.
1 (10-count) can regular or buttermilk refrigerator biscuits.
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese*
1 1/2 teaspoons dried parsley leaves**
- Preheat oven to 425°F (220°C).
- Using kitchen scissors, cut each biscuit into quarters.
- Place the butter in a 9 or 10-inch round cake pan and place in the oven while it's preheating; remove just as soon as the butter is melted.
- Sprinkle the parsley and Parmesan cheese evenly over the melted butter.
- Lay quartered biscuits over butter/Parmesan/parsley mixture in a single layer.
- Bake for 20 minutes, or until golden brown.
- Remove from oven and immediately place a serving plate on top of pan and invert biscuit pull-aparts onto plate.
- Serve hot.
Makes 10 servings.
*It was the dried cheese in the green can that the school (and my mom) supplied me with back then...now a days, it's only fresh Parmesan cheese for me...but if you want to try the "original recipe", then substitute with 2 tablespoons of the canned Parmesan cheese.
**If you have fresh parsley on hand, by all means use it, increasing the amount to 2 tablespoons, otherwise the dried variety works just fine for this simple recipe.
Nutritional Information Per Serving (1/10 of recipe): 92.9 calories; 39% calories from fat; 4.1g total fat; 8.3mg cholesterol; 354.3mg sodium; 43.7mg potassium; 11.6g carbohydrates; 0.4g fiber; 0.1g sugar; 11.2g net carbs; 2.6g protein.