EASY PIZZA PULL-APART BREAD
I have been wanting to share this recipe for a while. I finally had a chance to snap some photos of this delicious bread. Because, let me tell ya, this is a hard one to keep fingers away from long enough to snap a shot! It is so good and it is best while still warm. I just wanted y’all to understand the sacrifices I make to get these photos taken (hee, hee).
TIPS FOR MAKING THIS PULL-APART BREAD:
- Feel free to use more cheese than the recipe calls for if you love a really cheesy pull-apart bread.
- Use a good quality Italian seasoning. Some of the generic brands go overboard with oregano in their Italian seasonings and it can overpower this recipe.
- Add in any pizza toppings you enjoy: cooked sausage crumbles, green peppers, onion, etc. all work well in this.
- It’s important to use a bundt pan for this recipe so all of the biscuits cook evenly. If you use just a regular baking dish, the inside would remain doughy while the outside is well-done.
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