Quick and easy savory bread stuffed with cheese, onion, garlic, cilantro and olives! The moreish cheese mixture does double duty as topping on crackers too. Perfect for your Thanksgiving meal!
It is 3 a.m here but 1:30 in the afternoon in India so I am wide awake, thanks to my jet lag. I also caught this nasty cold on the flight, so am walking around with a head that weighs a ton!
I hear that Thanksgiving is right around the corner. When did this happen? I was still celebrating Diwali in India!
I quickly realize that I have to plan, shop for and cook the Thanksgiving meal! Yikes!! So I have had to put on my thinking hat ……yes, on this extra heavy head of mine to find some shortcuts that would not compromise on taste.
My family is crazy about breads and appetizers. So I started with that and was actually able to have this cheese and herb mixture do double duty ! Clever right? 🙂
This savory cheese, onion, garlic, olives, chili and cilantro combination has been a favorite of mine for years now. It makes a fabulous appetizer- warmed for a few seconds and served right out of the oven! There is something magical about the onion and cilantro aroma and it complements the cheese and olives perfectly!
I decided to use the same mixture as stuffing in the pull apart bread using Pillsbury Grand Biscuits. Easy to make and bake, the spectacular, aromatic and appetizing warm bread, emerging out of the oven, is sure to be a hit with all your family and friends!
Here are the step by step photos to prove how easy this bread is to make and so yummy too!
Cheese Onion and Olive Pull Apart Bread
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
- Pink Himalayan salt crystal
- Paprika (optional)
To make the Cheese Onion and Olive Pull apart Bread-
- Combine all the ingredients for the cheese mixture and set aside.
- In another dish, combine the olive oil, butter, garlic powder and cilantro and set aside.
- Separate the tube of refrigerated biscuits in 10 biscuits. Then separate each biscuit into two layers leaving one edge joined- like opening a book.
- Preheat the oven to 400 degrees Fahrenheit. Brush a loaf pan with some of the olive oil mixture.
- 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)
- 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.
- 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.
- 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!
I am thankful to my jet lag now that I was able to finish my post before sunrise!
Happy thanksgiving all!