Have you tried making deep dish dishes in a pie plate?

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Discussion Overview

The thread centers around participants sharing their experiences and ideas related to making deep dish dishes, specifically pull apart bread, in a deep dish pie plate and other stoneware options. Participants discuss recipes, cooking methods, and variations in preparation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared their successful experience making pull apart bread in the deep dish pie plate and plans to demonstrate it at shows.
  • Another participant inquired about the recipe and baking times, expressing enthusiasm for trying the dish.
  • Several users mentioned using different amounts of biscuit packages, with some suggesting that two packages of Grands biscuits would work well.
  • One participant noted that they melted butter in the microwave and mixed it with garlic and cheese before adding it to the biscuits.
  • Another participant expressed curiosity about using the oval baker or mini oval baker as alternatives to the deep dish pie plate.
  • One participant mentioned serving the pull apart bread with pizza sauce and suggested heating the sauce in a mini-oval baker for demonstration purposes.
  • Several participants shared their excitement about the dish being a hit at their shows and expressed interest in trying it in different stoneware.

Areas of Agreement / Disagreement

Views differ on the best method and stoneware to use for making pull apart bread, with no clear consensus on the optimal approach or recipe variations.

Contextual Notes

Participants are primarily Pampered Chef consultants sharing personal experiences and ideas related to cooking and product usage in their shows.

Who May Find This Useful

Consultants looking for creative ways to utilize stoneware in their demonstrations and those interested in new recipe ideas for shows may find this discussion beneficial.

jrstephens
jrstephens
Messages
7,085
I did them this weekend in the Deep Dish Pie plate and they did wonderful. I think I will do them at this month's shows in this plate to show you can cook more than pies in them.
 
Are you talking about the pull apart bread that we demo in the 8" saute pan? Do you double the recipe or what do you do? How long do you bake it? I think this is a great idea.
 
That sounds great. Can you post the recipe?
 
  • Thread starter
  • #4
Yes I am talking about them. I used one package of Grands. I think 2 packages of regular biscuit would be fine too. There was room for more but I think 2 packages of Grands would have been too much. I baked them on 350 for about 20 minutes or so. I did the Garlic Parmesean ones. I will find the recipe and post it. I am at my work computer instead of home.
 
  • Thread starter
  • #5
Here it is...I used half the butter this calls for b/c I used the buttery Grands.
 

Attachments

I don't have the deep dish pie plate. I wonder if I could do them in the oval baker or mini oval baker? What do you think? I may have to try this. Good way to sell more stoneware!
 
How did you melt and saute? Did you pull the stone out of the oven and then add ingred. and put it back in the oven? Or melt and saute on the stove and pour into the stone? Sorry for all the questions - I've never actually made these.
 
  • Thread starter
  • #8
I actually did not sauté. I just melted my butter in the microwave and poured it over the biscuits and then added the garlic and cheese and mixed. If you did the apple ones and needed to sauté, I would just do that as a separate step.

I think the mini-baker would do great. I would double it if I used the oval baker b/c it holds more then the pie plate and there was room left for a little more in the pie plate.

I served them to my DH on a SA square, but I think at a show I would leave it in the stoneware this month since that is what we are wanting them to see.

I severed mine with pizza sauce. I thought at a show I would heat my sauce in my mini-oval baker to show off another piece of stoneware.

I am glad to help in anyway I can. That's what we are all here for - each other!
 
Great idea! Thanks for sharing; this is one of my favorite recipes using the saute pan, now I'll have to try it in a stone!
 
Grands BiscuitsWhat size can (# of biscuits) do you use for making the pull apart bread? I've seen two different sizes; 5 & 8.

Thanks
 
ddcook said:
What size can (# of biscuits) do you use for making the pull apart bread? I've seen two different sizes; 5 & 8.

Thanks
Click to expand...

The 8 count makes a nice size; any smaller wouldn't turn out as well I don't think!
 
  • Thread starter
  • #12
ddcook said:
What size can (# of biscuits) do you use for making the pull apart bread? I've seen two different sizes; 5 & 8.

Thanks
Click to expand...

I use the 8 count Grands. I normally double this and bake it in the deep dish plie plate.
 
Does anyone have the recipe for the satue pan pull apart bread? Thanks for the recipes using the deep dish pie plate. I can't wait to make them :o)
 
Hi Mountainmover,
The recipe is in this thread, about the fourth or fifth entry. It's the Word document.
 
Sorry about that I should have read the whole recipe. I was thinking that the recipes were for the deep dish pie plate.
 
I have made both the cinn. and garlic bites and they have been rave at all the parties!
 
So, do the pull aparts come out just as good in the mini oval baker?
 
lacychef said:
Great idea! Thanks for sharing; this is one of my favorite recipes using the saute pan, now I'll have to try it in a stone!
Click to expand...


I have always used the saute' pan as well - I will have to try it in a stone ...
 
I'm thinking of doing this tomorrow. I'm doing a mini panini show, so I'm already showing cookware. I thought I'd try the garlic pull aparts in the stoneware instead. I bought two packages of the 8 count Grands b/c I was going to try a batch with dinner last night, but forgot. I've never made them in the stoneware & just a couple of times in the saute pan. My deep dish pie plate is holding a pumpkin pie right now, but I have all the other bakers. What would you suggest I use for 2 packages of Grands (8 count)? Should I also add more butter (more than 1/2 stick) or more garlic or seasoning?
 
thanks
jrstephens said:
I actually did not sauté. I just melted my butter in the microwave and poured it over the biscuits and then added the garlic and cheese and mixed. If you did the apple ones and needed to sauté, I would just do that as a separate step.

I think the mini-baker would do great. I would double it if I used the oval baker b/c it holds more then the pie plate and there was room left for a little more in the pie plate.

I served them to my DH on a SA square, but I think at a show I would leave it in the stoneware this month since that is what we are wanting them to see.

I severed mine with pizza sauce. I thought at a show I would heat my sauce in my mini-oval baker to show off another piece of stoneware.

I am glad to help in anyway I can. That's what we are all here for - each other!
Click to expand...

THANKS FOR SHARING :)
 
If I use the oval baker, could I use 2 packages of the 8 count Grands? We have anywhere from 10-20 people coming to the show tonight with mini paninis & it's a 5 pm show, so I wanted to have enough. I think I'll make some brownies ahead of time too. My host already has over $200 in outside orders (I give free food for that)! I should be hitting level 2 tonight!! I wanted level 3, but it doesn't look like it will happen. Oh well--$300 in new products is better than the $0 I earned in June!!
 
hi I am new to the page and I think I missed the original recipes for these pull aparts could you give me a brief run through?
 
Check out http://www.chefsuccess.com/showthread.php?t=12982 which has great recipe booklets for many of our products. Look for the skillet recipes. Otherwise search in the files section (click files from the menu) and search on the word "pull" and you'll find a ton of "pull apart" recipes.
 
These were a HIT at my show tonight!
 
Pull Apart RecipesYou can change these - or melt the butter & mix them in the small saute, then transfer into a stone to showofff stoneware!

Go ahead and change out the information!
 

Attachments

Scott that sounds DELICIOUS!
 
  • Thread starter
  • #27
lizcooks4u said:
THANKS FOR SHARING :)
Click to expand...

Your welcome! I love these pull a parts! I think I will make some tonight!

I tried the apple ones the other night and they were awesome!!!
 

Frequently Asked Questions

Have you tried making deep dish dishes in a pie plate?

Yes, a pie plate can be a great option for making deep dish dishes. The shape and depth of a pie plate allow for a good amount of filling, making it suitable for recipes like deep dish pizza or quiches.

What types of deep dish dishes can I make in a pie plate?

You can make a variety of deep dish dishes in a pie plate, including deep dish pizza, quiches, pot pies, and even desserts like deep dish apple pie or cobblers. The versatility of a pie plate makes it perfect for both savory and sweet recipes.

Do I need to adjust cooking times when using a pie plate for deep dish dishes?

Yes, you may need to adjust cooking times slightly when using a pie plate. Since pie plates can conduct heat differently than other baking dishes, it's a good idea to check for doneness a few minutes earlier or later than the recipe suggests.

Can I use a metal pie plate for deep dish dishes?

Absolutely! Metal pie plates are great for deep dish dishes as they heat up quickly and can create a nice crust. Just be sure to monitor the cooking time, as metal can cook faster than glass or ceramic dishes.

What tips do you have for making deep dish dishes in a pie plate?

When making deep dish dishes in a pie plate, ensure that you don't overfill it, as the filling can bubble over during cooking. Additionally, consider using a crust that can hold up to the moisture of the filling, and allow for some resting time after baking to help set the dish before serving.

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