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Parmesan Parsley Pull-Aparts

Parmesan Parsley Pull-ApartsThis tasty, one layer savory pull-apart bread is quick and easy and is sure to please. This was the first recipe that I was taught how to make in home economics class in the seventh grade. The recipe turned out to be a keeper.

Recipe Ingredients:

1 (10-count) can regular or buttermilk refrigerator biscuits.
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese*
1 1/2 teaspoons dried parsley leaves**

Cooking Directions:

  1. Preheat oven to 425°F (220°C).
  2. Using kitchen scissors, cut each biscuit into quarters.
  3. Place the butter in a 9 or 10-inch round cake pan and place in the oven while it's preheating; remove just as soon as the butter is melted.
  4. Sprinkle the parsley and Parmesan cheese evenly over the melted butter.
  5. Lay quartered biscuits over butter/Parmesan/parsley mixture in a single layer.
  6. Bake for 20 minutes, or until golden brown.
  7. Remove from oven and immediately place a serving plate on top of pan and invert biscuit pull-aparts onto plate.
  8. Serve hot.

Makes 10 servings.

*It was the dried cheese in the green can that the school (and my mom) supplied me with back a days, it's only fresh Parmesan cheese for me...but if you want to try the "original recipe", then substitute with 2 tablespoons of the canned Parmesan cheese.

**If you have fresh parsley on hand, by all means use it, increasing the amount to 2 tablespoons, otherwise the dried variety works just fine for this simple recipe.

Nutritional Information Per Serving (1/10 of recipe): 92.9 calories; 39% calories from fat; 4.1g total fat; 8.3mg cholesterol; 354.3mg sodium; 43.7mg potassium; 11.6g carbohydrates; 0.4g fiber; 0.1g sugar; 11.2g net carbs; 2.6g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.