https://tops.ads.webstophq.com/Recipes/Detail/8590/Spicy_Pull-Apart_Christmas_Tree_Bread
Yield: 16 servings
Preparation Time: and total Active Time: 30 min
Red Pepper Dipping Sauce: | |||
1 | jar | (12 ounces) roasted sweet red peppers, drained | |
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2 | ounces | Sartori Classic Parmesan cheese, grated (2/3 cup) | |
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1/3 | cup | unsalted whole almonds | |
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1 | teaspoon | garlic powder | |
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1 | teaspoon | crushed red pepper flakes | |
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Tree Bread: | |||
1 | tube | (13.8 ounces) refrigerated pizza crust | |
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1 1/2 | teaspoons | garlic powder, divided | |
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6 | ounces | Weyauwega Star Dairy Monterey Jack with Jalapeno Pepper cheese (pepper jack) | |
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3 | tablespoons | butter, melted | |
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Minced fresh parsley | |||
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Crushed red pepper flakes | |||
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Red Pepper Dipping Sauce:
Place the sauce ingredients in a food processor; cover and process until mixture is smooth. Set aside.
Tree Bread:
Heat oven to 375 degrees F.
Line a 15 x 10-inch baking pan with parchment paper.
Unroll pizza crust on a lightly floured cutting board into a rectangle, 9-inches long; sprinkle with 1/2 teaspoon garlic powder. Cut crust widthwise into four strips, each 2 1/4-inches wide. Cut strips lengthwise yielding 16 rectangles.
Cut pepper jack into 16 cubes, about 3/4-inch each. Wrap each rectangle around a pepper jack cube; seal dough around cheese. Roll dough into balls.
Arrange balls in a tree shape on prepared pan. Bake for 8 minutes. Meanwhile, combine butter and remaining garlic powder. Divide butter mixture in half; brush half of the mixture on rolls.
Cover with aluminum foil; bake for 10-12 minutes longer or until golden brown. Brush rolls with remaining butter mixture. Sprinkle with parsley and red pepper flakes.
Serve rolls with reserved sauce.
Cheesemonger Tip:
Sartori suggests that once the cheese is open -- to prevent it from drying out -- wrap it tightly in plastic wrap and place in a sealed bag or container. Store cheese in the vegetable drawer of the refrigerator.
Please note that some ingredients and brands may not be available in every store.
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