Ingredients:
Garlic Butter:
- 1/3 cup (75 mL) Organic Meadow Cultured Unsalted Butter, melted
- 2 tbsp (30 mL) finely chopped fresh rosemary
- 3 cloves garlic, minced
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) garlic powder
Cheese Pull-Apart Loaf:
- 2 tbsp (30 mL) finely chopped fresh basil
- 2 tbsp (30 mL) finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 lb (500 g) pizza dough
- 8 oz (250 g) Organic Meadow Medium Cheddar Cheese, cut into 8 (1/2-oz/15 g) cubes
- 8 oz (250 g) Organic Meadow Mozzarella Cheese, cut into 8 (1/2-oz/15 g) cubes
- 1 cup (250 mL) marinara sauce, warmed
- 6 to 8 small sprigs fresh rosemary, for garnishing (optional)
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Instructions:
1.Garlic Butter: In small bowl, stir together melted butter, rosemary, minced garlic, salt and garlic powder.
2.Cheese Pull-Apart Loaf: Line 7 x 4-inch (18 x 10 cm) loaf pan with parchment paper so it overhangs sides.
3.In small bowl, stir together basil, parsley and garlic.
4.Divide pizza dough into 16 balls (each about 1 oz/30 g). Working with one portion at a time, flatten balls slightly. Stuff 1/2 tsp (2 mL) basil mixture and 1 cube cheese into each portion. Pinch to seal and roll to enclose filling. Repeat with remaining dough, remaining basil mixture and remaining cheese cubes.
5.Dip stuffed dough balls into garlic butter and arrange, seam-side down, in 2 layers, spacing ¼-inch (0.5 cm) in prepared loaf pan.
6.Loosely cover with plastic wrap and let stand for 30 to 40 minutes or until dough balls have doubled in size.
7.Preheat oven to 375°F (190°C).
8.Bake for 30 to 35 minutes or until dough balls are golden brown. Let stand for 10 minutes before serving.
9.Using parchment overhang as handles, lift out pull-apart bread from loaf pan. Serve with heated marinara sauce for dipping. Garnish with rosemary sprigs, if desired.
Tips: Alternatively, bake in round or square baking pan.
Substitute Organic Meadow Old Cheddar Cheese for the Medium Cheddar Cheese if preferred.
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