Italian Skillet Pull Apart Bread This Italian Skillet Pull Apart Bread is incredibly easy to make using frozen bread rolls, rolled in an Italian herbed melted butter and sprinkled with cheese. Only 4 ingredients, a lot of fun to make, more fun to eat and so delicious! Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course: Appetizer, SnackCuisine: ItalianKeyword: bread, pull apart bread, skilet bread Servings: 20 Calories: 178kcal Author: Joanna Cismaru Ingredients 20 frozen bread rolls usually they come 20 in a bag 1/2 cup butter unsalted, melted 1 cup Pecorino Romano cheese Parmesan cheese will work as well 2 tbsp Italian seasoning Instructions In a shallow plate, whisk the butter together with Italian seasoning and 1/2 cup of the Pecorino Romano cheese. Take each frozen bread roll and roll in the butter, then place it in a 12 inch skillet. Repeat and make sure there is some space between the rolls, so they can rise. Sprinkle with remaining Pecorino Romano cheese. Cover with a clean kitchen towel and let the rolls rise in a warm, draft free place for about 1 to 2 hours, until doubled in size. Preheat oven to 400 F degrees. Bake for about 20 minutes or until golden brown. Notes Leftovers: You can keep them right in the skillet and just wrap the rolls with plastic wrap, then refrigerate. When serving again, you can place the skillet directly in the oven for a few more minutes to heat them through. Make ahead: These are great to make ahead, especially since we’re using frozen rolls. So prepare them as you would then wrap the skillet tightly with plastic wrap and refrigerate until next day when ready to bake them and serve. You can even freeze them like that for up to a month. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutrition Serving: 1roll | Calories: 178kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 286mg | Potassium: 60mg | Fiber: 1g | Vitamin A: 3.4% | Calcium: 13.8% | Iron: 9.7% Italian Skillet Pull Apart Bread This Italian Skillet Pull Apart Bread is incredibly easy to make using frozen bread rolls, rolled in an Italian herbed melted butter and sprinkled with cheese. Only 4 ingredients, a lot of fun to make, more fun to eat and so delicious! Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course: Appetizer, SnackCuisine: ItalianKeyword: bread, pull apart bread, skilet bread Servings: 20 Calories: 178kcal Author: Joanna Cismaru Ingredients 20 frozen bread rolls usually they come 20 in a bag 1/2 cup butter unsalted, melted 1 cup Pecorino Romano cheese Parmesan cheese will work as well 2 tbsp Italian seasoning Instructions In a shallow plate, whisk the butter together with Italian seasoning and 1/2 cup of the Pecorino Romano cheese. Take each frozen bread roll and roll in the butter, then place it in a 12 inch skillet. Repeat and make sure there is some space between the rolls, so they can rise. Sprinkle with remaining Pecorino Romano cheese. Cover with a clean kitchen towel and let the rolls rise in a warm, draft free place for about 1 to 2 hours, until doubled in size. Preheat oven to 400 F degrees. Bake for about 20 minutes or until golden brown. Notes Leftovers: You can keep them right in the skillet and just wrap the rolls with plastic wrap, then refrigerate. When serving again, you can place the skillet directly in the oven for a few more minutes to heat them through. Make ahead: These are great to make ahead, especially since we’re using frozen rolls. So prepare them as you would then wrap the skillet tightly with plastic wrap and refrigerate until next day when ready to bake them and serve. You can even freeze them like that for up to a month. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutrition Serving: 1roll | Calories: 178kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 286mg | Potassium: 60mg | Fiber: 1g | Vitamin A: 3.4% | Calcium: 13.8% | Iron: 9 .7%

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