Delicious Garlic Parmesan Pull Apart Bread Recipe - No Fluted Pan Needed!

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Discussion Overview

The thread centers around the garlic parmesan pull apart bread recipe and alternative cooking methods for those without a fluted pan. Participants share their experiences with the recipe, discuss cookware options, and provide variations on the dish.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions a host requesting the garlic parmesan pull apart bread but lacking a fluted pan.
  • Another participant suggests using an 8" skillet as an alternative to showcase cookware.
  • One participant expresses uncertainty about using the skillet and seeks guidance on how to proceed.
  • Several users share their personal adaptations of the recipe, including specific ingredients and baking methods.
  • One participant notes that the recipe is popular among their family and enhances cookware sales.
  • Another participant discusses trying the recipe in a deep dish baker instead of a fluted pan.
  • One participant shares a different recipe for caramel peach coffee cake, mentioning its ease and aroma during a demonstration.
  • Some participants discuss using stoneware on a gas grill, with mixed opinions on its safety.
  • One participant shares a cautionary experience about handling a hot skillet after baking.

Areas of Agreement / Disagreement

Views differ on the best cookware for the recipe, with some participants supporting the use of the skillet while others express concerns about using stoneware on a grill. No clear consensus emerges regarding the safety of using stoneware over an open flame.

Contextual Notes

Participants share personal experiences and adaptations of recipes, reflecting a variety of cooking methods and cookware usage within the community.

Who May Find This Useful

Consultants looking for creative ways to prepare and showcase recipes without specific cookware may find the shared experiences beneficial.

rsmpta
rsmpta
Messages
72
A host is wanting me to make the garlic parmesan pull apart bread but i don't own the fluted pan....:(


Suggestions? :confused:

TIA!
 
You can do the pull-aparts in the 8" Skillet - great way to show off the cookware!!
 
  • Thread starter
  • #3
Do What?
dannyzmom said:
You can do the pull-aparts in the 8" Skillet - great way to show off the cookware!!
Click to expand...


How in the world?? (sorry i'm not that familiar with the cookware..just have the really small skillet that they offered discounted for consultants last time they gave us samples (before the current one).....I'm assuming it is the 8" skillet...but how do i do that?

I'd love a way to show it off....that stuff would really boost my sales! :D
 
That's the pan you need - the one you got!!
I don't have the recipe handy but if you search the files on this site you'll find it...happy selling!!!
 
  • Thread starter
  • #5
hmmmm okay off to search....
 
Oh, you have to try this recipe! Hope this attached ok in case you didn't find the recipes.
The one I love the most....I just melt 1/2 stick of butter in the small saute pan, add 2 cloves garlic, 1 tsp Italian seasoning--then add 1 pkg Grands biscuits that you've cut each one in quarters, combine all with mix & scraper, then I grate some Parmesan cheese over the top. Bake for about 20 minutes at 375, flip over onto celebrate plate, and sprinkle more cheese on top. YUMMY!! I kind of adapted the recipe a little--so good & a hit every time I make it! Great thing to show you can bake in the cookware.:)
 

Attachments

  • Thread starter
  • #7
Thanks!
lacychef said:
Oh, you have to try this recipe! Hope this attached ok in case you didn't find the recipes.
The one I love the most....I just melt 1/2 stick of butter in the small saute pan, add 2 cloves garlic, 1 tsp Italian seasoning--then add 1 pkg Grands biscuits that you've cut each one in quarters, combine all with mix & scraper, then I grate some Parmesan cheese over the top. Bake for about 20 minutes at 375, flip over onto celebrate plate, and sprinkle more cheese on top. YUMMY!! I kind of adapted the recipe a little--so good & a hit every time I make it! Great thing to show you can bake in the cookware.:)
Click to expand...

That is the one i just saved on to my harddrive!! I think we are definitely going to try that one Monday !!!!
 
You will LOVE it!! I make that with spaghetti now, & my girls just eat it up!
 
I just made it a few minutes ago with my 6 year old and her friends. They all ate it up!

This is a great way to sell cookware! You get a lot of "I didn't know you could put it in the oven" remarks.

Diane
 
I wish i had seen this before dinner tonight! Would have been great with our baked ziti. I'll be trying this with the wheat grands tomorrow!
 
I'm going to try one of these in the deep dish baker. I want to show off stoneware for Sept.

I got this recipe off Joyce's Fine Cooking. It's supposedly a Pampered Chef recipe, but I can't find it on the PC site. Anyway, it calls for a fluted pan and I'm going to try the deep dish baker instead.

Caramel Peach Coffee Cake

1 (12 oz.) jar peach preserves
1/4 C. chopped pecans
2/3 C. firmly packed brown sugar
1/3 C. butter, melted
2 (12 oz.) cans Pillsbury Big Country

Refrigerated Buttermilk Biscuits

Preheat oven to 350ºF. Spritz a fluted pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans.

In a bowl, combine sugar, margarine and remaining preserves; set aside.

Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.
 
masterschef said:
I'm going to try one of these in the deep dish baker. I want to show off stoneware for Sept.

I got this recipe off Joyce's Fine Cooking. It's supposedly a Pampered Chef recipe, but I can't find it on the PC site. Anyway, it calls for a fluted pan and I'm going to try the deep dish baker instead.

Caramel Peach Coffee Cake

1 (12 oz.) jar peach preserves
1/4 C. chopped pecans
2/3 C. firmly packed brown sugar
1/3 C. butter, melted
2 (12 oz.) cans Pillsbury Big Country

Refrigerated Buttermilk Biscuits

Preheat oven to 350ºF. Spritz a fluted pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans.

In a bowl, combine sugar, margarine and remaining preserves; set aside.

Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.
Click to expand...

Did you try it yet? How was it?
 
Lacy's right.. that recipe is awesome. My neighbors ask me for it all the time. They're my taste testers.
 
Caramel Peach Coffee CakeI made this at home on Friday and at a show on Sunday. It turned out great! It probably had less of a layering effect than making it in the fluted pan, but it fit in it just fine. Very easy, but didn't show a lot of tools. I made it when the first guests arrived and before we started. It baked during the demo and gave a great aroma.
 
i am going to have to try the pull a parts. i have seen so many post about them but have never tried them.
 
stonewareTo keep from heating our house with the stove while cooking in the evenings, I have been using our gas grill to cook with. I love this stoneware!
 
tina_rn said:
To keep from heating our house with the stove while cooking in the evenings, I have been using our gas grill to cook with. I love this stoneware!
Click to expand...

Are you saying that you are using your stoneware on your grill? Because I'm pretty certain you aren't supposed to use it that way (over an open flame)
 
Just a quick tip: If you make the pull apaart bread in the saute pan please realize the handle will be hot for quite awhile after. I forgot I had put the pan in the oven and picked it up barehanded while cleaning and burned my hand. (Yes, I am an idiot.)
 
ChefBeckyD said:
Are you saying that you are using your stoneware on your grill? Because I'm pretty certain you aren't supposed to use it that way (over an open flame)
Click to expand...

Yes, stoneware is not supposed to be over an open flame or on a stovetop. Too much direct heat and it will break. Microwaves and ovens have indirect heat sources that heat up the space and the stoneware slowly. :eek:
 

Frequently Asked Questions

What ingredients do I need for the Delicious Garlic Parmesan Pull Apart Bread?

To make Delicious Garlic Parmesan Pull Apart Bread, you will need the following ingredients: refrigerated biscuit dough, garlic, butter, grated Parmesan cheese, Italian seasoning, and parsley for garnish. You can also add mozzarella cheese for extra flavor if desired.

Can I use homemade dough instead of refrigerated biscuit dough?

Yes, you can use homemade dough if you prefer. Just ensure that the dough is similar in texture and consistency to refrigerated biscuit dough for the best results. Follow your favorite bread or biscuit recipe to create a dough that will pull apart easily.

How long does it take to bake the pull-apart bread?

The pull-apart bread typically takes about 25 to 30 minutes to bake in a preheated oven at 350°F (175°C). Keep an eye on it towards the end of the baking time to ensure it doesn't over-brown.

Can I make this recipe ahead of time?

Yes, you can prepare the pull-apart bread ahead of time. You can assemble the bread and place it in the baking dish, then cover it and refrigerate it for a few hours or overnight. Just allow it to come to room temperature before baking.

What can I serve with the Garlic Parmesan Pull Apart Bread?

This delicious bread pairs well with a variety of dishes. You can serve it as a side with pasta, soups, or salads. It also makes a great appetizer or snack on its own, especially when served with marinara sauce or a dipping oil.

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