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Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Philly Cheesesteak Pull-Apart Bread
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- Level: Easy
- Total: 1 hr 40 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 345
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 33 mg
- Sodium
- 596 mg
- Level: Easy
- Total: 1 hr 40 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 345
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 33 mg
- Sodium
- 596 mg
Ingredients
Directions
Special equipment:
a 12-cup Bundt pan- Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
- Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
- Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
- Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
- Serve hot with ranch dressing.
