Herb pull-apart bread

Preparation time: 20 minutes
Thawing time: 1–1 1/2 hours
Rising time: 2–4 hours depending on room
Baking time: 20–25 minutes

 

1 package (1 pound, 9 ounces) frozen roll dough
3/4 cup finely shredded four-cheese blend (mozzarella, provolone, Romano, and Parmesan) or Cheddar cheese
1/2 cup finely chopped green onion
1/3 cup rehydrated sun-dried tomatoes, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/2 teaspoon dried tarragon
1/4 cup olive oil
Cooking spray

Partially thaw dough, then cut each roll into quarters. In a large bowl, stir together remaining ingredients (except cooking spray). Add bread cubes a few at a time and toss well to coat. Transfer coated bread cubes to a Bundt pan coated very well with cooking spray; distribute evenly in pan. Allow bread dough to sit in a warm place and rise until doubled in size.

Preheat oven to 350°F. Bake bread for about 20–25 minutes, or until cheese is melted and bread is golden brown. If the top begins to get too dark, lay a piece of foil over it. Loosen baked bread from the pan using a dull knife and turn out onto a serving dish.

Yield: 20 servings
Serving Size: 4 pieces (equivalent to 1 roll)

Nutrition Facts

Per Serving:
  Calories: 142
  Carbohydrate: 18 g
  Protein: 4 g
  Fat: 6 g
  Saturated fat: 1 g
  Sodium: 190 mg
  Fiber: <1 g
  Exchanges per serving: 1 starch, 1 fat
  Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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