Introduction
Hey there, kitchen friend! Do you ever get that craving for something warm, savory, and utterly satisfying? Something you can just, well, pull apart and share (or maybe not share, no judgment here!)? If you’re nodding along, then you are going to LOVE this Cheesy Olive Pull-Apart Bread recipe. It’s one of those magical recipes that feels fancy and impressive, but is secretly ridiculously easy to whip up. I’m talking minimal ingredients, minimal fuss, maximum flavor. It’s perfect for movie night, game day, or just because you deserve a little cheesy, garlicky, olive-y goodness in your life. Trust me, this bread disappears in minutes!
Why You’ll Love This Recipe
- Fast: Seriously quick prep means you’re munching in no time.
- Easy: If you can cut biscuits, you can make this bread!
- Giftable: Makes a fantastic hostess gift or potluck contribution (if it lasts that long!).
- Crowd-pleasing: Who doesn’t love warm, cheesy, pull-apart bread?
Ingredients
Gather ’round, let’s talk about the simple superstars you’ll need:
- 1 can (16 oz) refrigerated biscuit dough: This is our shortcut hero! Any standard-size can will work beautifully.
- 1 cup shredded mozzarella or cheddar cheese: Or use a mix! Monterey Jack, provolone, or even a spicy pepper jack would be fantastic too. Whatever cheese makes your heart sing.
- ½ cup chopped olives: Black olives are classic, but feel free to get adventurous with Kalamata, green olives, or a mix. Just make sure they’re pitted and roughly chopped.
- ¼ cup melted butter or olive oil: Butter gives that classic rich flavor, while olive oil keeps things slightly lighter. Either way, you’re adding essential moisture and flavor.
- 1 clove garlic, minced: Fresh is best here for that pungent, irresistible garlic aroma.
- 2 tbsp chopped fresh parsley or thyme: Fresh herbs bring a lovely brightness. Parsley is mild and fresh, while thyme adds an earthy note. Use what you have or love!
- Optional: pinch of red pepper flakes: For just a tiny kiss of heat, if you like it!
How to Make It
Alright, let’s turn these simple ingredients into something amazing! It’s super straightforward, I promise.
1. First things first, get your oven ready. Preheat it to 375°F (190°C). While it heats up, grab your pan. A Bundt pan is traditional for monkey bread, but a loaf pan works perfectly too, giving you a more loaf-like pull-apart bread. Give it a good grease – you want those cheesy pieces to release easily!
2. Time to tackle those biscuits. Pop open the can and take each biscuit out. On a cutting board, cut each biscuit into four smaller pieces. Don’t worry about perfection here; rustic is good!
3. Now, let’s make that glorious butter (or oil!) mixture. In a small bowl, whisk together the melted butter or olive oil, your minced garlic, the chopped fresh parsley or thyme, and those optional red pepper flakes if you’re using them. Give it a good stir to combine all those yummy flavors.
4. Grab a bigger bowl. This is where the magic happens! Toss your biscuit pieces into the large bowl, then add the shredded cheese and the chopped olives.
5. Pour the melted butter/garlic/herb mixture over the biscuit, cheese, and olive mix. Now, gently toss everything together. You want to make sure every little biscuit piece gets coated in that delicious buttery goodness and is mingling with the cheese and olives. I sometimes use my hands for this to make sure everything is evenly distributed – just make sure your hands are clean!
6. Once everything is beautifully coated, start arranging the pieces in your prepared pan. Just dump them in and lightly spread them out evenly. Don’t pack them down too tightly.
7. Pop the pan into your preheated oven. Bake for about 20-30 minutes. You’re looking for it to be golden brown on top and cooked through. If it starts getting too brown on top before it’s cooked inside (especially in a Bundt pan), you can loosely tent it with foil for the last few minutes of baking.
8. The hardest part: waiting! Once it’s out of the oven, let it cool in the pan for 5-10 minutes. This helps it set up slightly. Then, carefully invert the pan onto a serving platter. If any pieces stick, just gently coax them out and place them on the platter.
Substitutions & Additions
This recipe is super flexible! Here are a few ideas to make it your own:
- Cheese: Try a blend of Italian cheeses, sharp cheddar, smoked gouda, or even nutritional yeast for a dairy-free twist.
- Olives: Use green olives with pimentos, Kalamata olives, or skip them entirely if you’re not an olive fan.
- Herbs: Swap parsley or thyme for fresh rosemary, chives, or dried Italian seasoning (use about 1 tsp dried).
- Add-ins: Stir in some cooked crumbled bacon, mini pepperoni, finely chopped sun-dried tomatoes (well-drained), or a sprinkle of everything bagel seasoning before baking.
- Make it Spicy: Increase the red pepper flakes or add a pinch of cayenne pepper to the butter mixture.
Tips for Success
- Grease Your Pan Well: This is key to preventing sticking! Don’t skimp on the butter or cooking spray.
- Don’t Overmix: Gently toss the biscuit pieces with the other ingredients to avoid making the dough tough.
- Even Coating: Make sure the butter mixture evenly coats the biscuit pieces for the best flavor and texture throughout.
- Know Your Oven: Baking times can vary. Start checking around 20 minutes and bake until the center is cooked through and it’s golden on top.
- Prep Ahead: You can cut the biscuits and mix the dry ingredients (cheese, olives) ahead of time. Keep them separate until you’re ready to make the butter mixture and assemble just before baking.
How to Store It
If by some miracle you have leftovers (seriously, good luck with that!), let the bread cool completely. Store it in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 4-5 days. To reheat, wrap individual portions loosely in foil and warm in a toaster oven or regular oven at 350°F (175°C) until heated through.
FAQs
Here are a couple of common questions you might have:
Q: Can I use frozen biscuit dough?
A: Yes, just make sure it’s completely thawed according to package directions before cutting and using.
Q: What if I don’t have fresh herbs?
A: You can use dried herbs! Substitute about 1 teaspoon of dried parsley, thyme, or an Italian seasoning blend for the fresh herbs. Stir them into the butter mixture.
Q: My bread stuck to the pan! What went wrong?
A: This usually happens if the pan wasn’t greased thoroughly enough. Make sure to get into all the nooks and crannies of your pan next time!
Easy Cheesy Olive Pull-Apart Bread
Equipment
- Oven
- Bundt pan or loaf pan For baking
- Cutting board
- Small bowl For butter mixture
- Large bowl For tossing ingredients
- Serving platter
Ingredients
Hauptzutaten
- 1 can Refrigerated biscuit dough 16 oz standard size
- 1 cup Shredded mozzarella or cheddar cheese Or a mix, Monterey Jack, provolone, or pepper jack
- 0.5 cup Chopped olives Black, Kalamata, green, or a mix; pitted and roughly chopped
- 0.25 cup Melted butter or olive oil
- 1 clove Garlic Minced, fresh is best
- 2 tbsp Chopped fresh parsley or thyme Or a mix; can substitute 1 tsp dried herbs
- 1 pinch Red pepper flakes Optional, for a kiss of heat
Instructions
- First things first, get your oven ready. Preheat it to 375°F (190°C). While it heats up, grab your pan. A Bundt pan is traditional for monkey bread, but a loaf pan works perfectly too, giving you a more loaf-like pull-apart bread. Give it a good grease – you want those cheesy pieces to release easily!
- Time to tackle those biscuits. Pop open the can and take each biscuit out. On a cutting board, cut each biscuit into four smaller pieces. Don't worry about perfection here; rustic is good!
- Now, let's make that glorious butter (or oil!) mixture. In a small bowl, whisk together the melted butter or olive oil, your minced garlic, the chopped fresh parsley or thyme, and those optional red pepper flakes if you're using them. Give it a good stir to combine all those yummy flavors.
- Grab a bigger bowl. This is where the magic happens! Toss your biscuit pieces into the large bowl, then add the shredded cheese and the chopped olives.
- Pour the melted butter/garlic/herb mixture over the biscuit, cheese, and olive mix. Now, gently toss everything together. You want to make sure every little biscuit piece gets coated in that delicious buttery goodness and is mingling with the cheese and olives. I sometimes use my hands for this to make sure everything is evenly distributed – just make sure your hands are clean!
- Once everything is beautifully coated, start arranging the pieces in your prepared pan. Just dump them in and lightly spread them out evenly. Don't pack them down too tightly.
- Pop the pan into your preheated oven. Bake for about 20-30 minutes. You're looking for it to be golden brown on top and cooked through. If it starts getting too brown on top before it's cooked inside (especially in a Bundt pan), you can loosely tent it with foil for the last few minutes of baking.
- The hardest part: waiting! Once it's out of the oven, let it cool in the pan for 5-10 minutes. This helps it set up slightly. Then, carefully invert the pan onto a serving platter. If any pieces stick, just gently coax them out and place them on the platter.
Notes
- Grease Your Pan Well: Key to preventing sticking.
- Don't Overmix: Gently toss ingredients to avoid tough dough.
- Even Coating: Ensure butter mixture covers biscuit pieces.
- Know Your Oven: Baking times vary, check around 20 minutes.
- Prep Ahead: Cut biscuits and mix dry ingredients separately before assembling. Storage:
- Cool completely. Store in airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4-5 days.
- Reheat loosely wrapped in foil in oven (350°F / 175°C) until heated through. FAQs:
- Can use thawed frozen biscuit dough.
- Substitute 1 tsp dried herbs (parsley, thyme, or Italian seasoning) for fresh.
- Sticking often due to insufficient pan greasing.