23 pull parmesan bread Recipes

frozen dinner rolls, butter, melted (or to taste), grated parmesan cheese (the real stuff!!), salt (to taste), garlic powder (to taste)

parmesan cheese, dry dill weed, pillsbury refrigerated biscuits, butter or 1 tbsp margarine, melted

frozen roll dough, butter or margarine, melted, grated parmesan cheese, thyme leaves, spice islands dried dill weed, spice islands sweet basil, spice islands rosemary

dozen frozen white bread rolls dough (thawed to room temperature ), melted butter (more if needed), grated parmesan cheese (more if needed), shredded provolone cheese (or use cheddar cheese)

refrigerated biscuit dough, spaghetti sauce, string cheese sticks, cut into 1 inch pieces, melted butter, parmesan cheese, garlic powder to taste

count) packages frozen white bread rolls dough, thawed to room temperature, butter, melted, grated wisconsin parmesan cheese, shredded wisconsin provolone cheese

very warm water (about 105 degrees ), sugar, dry yeast, olive oil, salt, flour, olive oil, parmesan cheese, dry basil, vegetable oil cooking spray

refrigerated biscuits, butter, garlic powder, onion powder, dried parsley, parmesan cheese

bread flour (i used all purpose), yeast (active or rapid rise), sugar, salt, water, milk, vegetable oil, butter (melted ) or 6 tbsp margarine (melted), grated parmesan cheese, garlic powder, butter (melted ) or 6 tbsp margarine (melted), sugar, grated lemon zest, butter (melted ) or 6 tbsp margarine (melted), brown sugar (i double this as we like them gooey), cinnamon (i double this as well)

you will need : you can easily double recipe., fresh goat cheese medallions (1/2 of the log), egg, beaten, fresh bread crumbs, grated parmesan cheese, oil ( i used olive ), salt and pepper to taste, you can process some almonds and mix with the bread crumbs for a nuttier taste., you can also add some of your favorite herbs in the bread crumbs mixture, directions: cut goat cheese into 1/2 inch slices using a string of floss ., just press down into the cheese with the dental floss and it will slice pretty nice(that is what i did). alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(that might be a better way! in a small bowl, mix the parmesan with the bread crumbs and set aside. in another small bowl, beat egg and add some seasoning. bring all ingredients in close proximity for easier handling., take 1 goat cheese medallion and dip into the beaten egg., take the egg dipped goat cheese medallion and cover with the breadcrumb mixture., make sure it is well coated ., i dipped mine again in the egg and the breadcrumbs to ensure that i would have a thick enough coating., in a nonstick skillet , add about 1 tbsp oil heat on medium heat until hot. add the coated goat cheese medallions. cook for about 20-30 seconds (or until nicely golden brown). make sure it doesn tsp burn., turn the goat cheese on the second side and cook for an additional 30 seconds or so., take out and place on a paper towel. serve on top of a salad or spinach.

rhodes anytime dinner rolls, butter or margarine, melted, dried parsley flakes, garlic bread sprinkle or 1/2 tsp garlic salt and 2 tbsp parmesan cheese, grated mozzarella cheese

loaves frozen bread dough, thawed, butter or 1/4 cup margarine, melted, parmesan cheese, grated, rosemary, sage, basil, thyme, garlic powder

butter, melted, parmesan cheese, freshly grated, black pepper, coarsely ground, garlic cloves, pressed, refrigerated dinner rolls

hungry jack biscuits, fresh mushrooms, onion, green bell pepper, cheddar cheese, parmesan cheese, mozzarella cheese, bacon

loaves (or bags) frozen bread dough, thawed, half-inch) cubes mild cheddar cheese, butter, melted (can substitute margarine), parmesan, oregano, garlic salt, parsley flakes

water, olive oil, salt, sugar, white bread flour (4 1/2 cups, you can also use a light rye flour if you d prefer), bread improver, dried yeast, prepared pesto sauce, bought or homemade, garlic , roasted & mashed with a fork, semi dried tomatoe, chopped or left whole, parmesan cheese, more to taste, mozzarella cheese or 1/4 cup cheddar cheese, grated, black pepper , to taste (optional)

unsliced italian bread , 16-oz, butter, softened, prosciutto , coarsley chopped (about 2 oz), grated parmesan cheese, dried basil, fresh ground pepper

olive oil, divided, refrigerated french bread dough (11 oz each), marinated artichoke hearts (12 oz) drained and patted dry, mozzarella cheese, red bell papper, pitted ripe olives, sliced, garlic pressed, salt, coarsely ground black pepper, shredded or grated parmesan cheese, divided