Pull Apart Breads... ( Cook in Stone?)

[smilesarepriceless]

I got this recipe from Doreen on here...And i'm unsure...do any of you know..when she mentions PAN..does she mean to cook it in a stone, or actually put the saute pan in the oven?


GARLIC BREAD

1/4 stick butter melted IF I MADE A SWEET DEMO
Pantry Italian Seasoning
1 clove garlic, pressed
1 package Pillsbury Grand Biscuits

Preheat oven to 350. Melt butter in Small Sauté Pan on stovetop, over medium heat—add ingredients, except biscuits, and sauté until softened, 1 to 2 minutes. Using Utility Knife, or shears cut biscuits into quarters. Add all the biscuits to the pan, toss with butter mixture, immediately put in oven and bake 18-20 minutes.

 

[kdawn1124]

When I make them I put the entire saute pan in the oven.

 

[Dawn4]

The recipe is in the Special Edition of CN. It's on page 18.

 

[DebbieJ]

The whole point is putting the Saute Pan in the oven.

 

[smilesarepriceless]

The recipe is in the Special Edition of CN. It's on page 18.

really...i am not seeing it on pg 18?

 

[chefann]

It's on page 24 of the special edition CN.

 

[Dawn4]

really...i am not seeing it on pg 18?

The back cover of my SECN has a 19. It looks like the page number. Sorry for the confusion.

 

[AZPampered Chef]

If I'm serving these to a larger crowd I double the recipe and bake in the fluted stone.

 

[smilesarepriceless]

Thanks..I ended up not doing it tonight....Chickened out..Was worried about my show going 'over the timeline'..but I am going to practice this ..on my family...first!

 

[Christ Follower]

When I practiced this at home, All the biscuits didn't fit in the pan. They were stacked on top of eachother so I baked them anyway. The inside was still doughy after the timer went off.

Also, some recipes call for 1/4 stick while others call for a whole stick. Which is it?

 

[Christ Follower]

If you double and do in the fluted pan, do you spray the inside w/the spritzer first? How long at what temp do you bake it?

 

[Christ Follower]

Bump! I do want to know this as I am hoping to do this as a B recipe Sept 6th.

 

[chef131doreen]

Hello , its me Doreen
Yes Sorry I meant the Saute pan , so that you can show off that it can go into the oven and how great it cleans up. But I have made it in a stone any size dependes on how many people you need to make it for I have even made it in a larger cookware pan . I would not put the dough on top of each other cause you are right it will not cook good , but you do need to cook it till it is very brown on top . most of the Pisbury doughs need to cook a bit longer to get really brown or they are doughy inside especilly when I make the Pepperoni pizza twist it needs to cook till its really really brown.

 

[chef131doreen]

As far as the fluted pan YES YES YES pray it well

 

[pcjulie]

When I was at the beach with some friends, I made this as a triple recipe in a 9 x 13 pan (not stone). I melted a stick of butter and poured that in the bottom of the pan and added cinn/sugar. To flip it out I flipped it into another 9 x 13 pan and then put my icing on (I made the sweet version). I'm sure you could do it in the DDB and flip it onto the Round Platter.