Get out the refrigerated biscuits and be ready to wow the crowd with this Italian-style two-cheese pull-apart bread.
What You Need
Original recipe yields 12 servings
1 can (16.3 oz.) refrigerated biscuits (8 biscuits), quartered
3 Tbsp. butter, melted
1/2 cup KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
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Let's Make It
Heat oven to 350ºF.
Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray.
Toss biscuit pieces with butter in large bowl. Add grated cheese, then shredded cheese, mixing lightly after each addition. Place in prepared pan.
Bake 35 to 40 min. or until golden brown. Run knife around sides of pan to loosen bread; cool 5 min. Meanwhile, heat pasta sauce.
Remove bread from pan to heatproof platter or cutting board. Serve warm with pasta sauce for dipping.
Prepare as directed with reduced-fat refrigerated biscuits.
Mix 1 Tbsp. chopped fresh rosemary with the melted butter before tossing with the bread and cheese.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 2g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.