Cheese, Onion and Olive Pull Apart Bread

Ingredients

For the cheese Mixture-

• ½ cup Kraft shredded Mexican cheese
• ¼ cup finely diced red onion
• 1/8 cup chopped cilantro
• 4 green olives, pitted and finely chopped
• 1 small green chili, finely diced
• ½ teaspoon garlic powder

For the coating-

• 2 teaspoons olive oil
• ½ tablespoon butter, melted
• ¼ teaspoon garlic powder
• 1 tablespoon chopped fresh cilantro

1 tube of refrigerated Pillsbury Grand Juniors Biscuits, buttermilk flavor

For topping-

• Pink Himalayan salt crystal
• Paprika (optional)

To make the Cheese Onion and Olive Pull apart Bread-

1. Combine all the ingredients for the cheese mixture and set aside.
2. In another dish, combine the olive oil, butter, garlic powder and cilantro and set aside.
3. Separate the tube of refrigerated biscuits in 10 biscuits. Then separate each biscuit into two layers leaving one edge joined- like opening a book.
4. Preheat the oven to 400 degrees Fahrenheit. Brush a loaf pan with some of the olive oil mixture.
5. Stuff the cheese mixture between the biscuit layers, close the layer over it, dip in the olive oil mixture and put it vertically in a prepared loaf pan. Repeat with the other 9 biscuits, stacking the layers horizontally.(See photos)
6. Brush the top with the rest of the olive oil mixture, sprinkle with the Himalayan pink salt and bake in the preheated oven for 12 minutes.
7. Reduce oven heat to 350 degrees, cover top of loaf pan with aluminum foil, and bake for an additional 8 minutes or until the bread is baked through.
8. Serve the warm, freshly baked cheese bread right out of the oven!

Note- I use the same cheese mixture on crackers, bake them in the oven for just a few minutes until the cheese melts and top it with the Himalayan salt and paprika. Skip the salt crystals if you are using salted crackers. Serve them warm right out of the oven!