Provolone
This is a very easy recipe and quick. Â Â Â Â Â Â Â Â Â Â Â Pull-Apart Bread
Ingredients:
Frozen bread dough dinner rolls, thawed
1/3 cup melted butter
1 cup BelGioioso Mild Provolone, shredded
5 oz. BelGioioso Parmesan, grated
Method:
Roll each dinner roll in butter and arrange half in a well-greased round or square aluminum foil pan.
Sprinkle with BelGioioso Mild Provolone and Parmesan cheeses.
Top with remaining rolls dipped in butter and sprinkled with cheeses.
Let rise until double, about 1 hour.
Bake in a preheated 375F oven for 35-45 minutes or until golden brown.
Serve immediately.
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
