Recipe: Herbed Pull-Apart Rolls

by Cate on January 5, 2010

Sooo Good

With a main course like Cioppino (fish stew) for our Christmas Eve dinner, I wanted to make sure to have a bread on the table, in case anyone wanted to go dipping.  I totally get what Rachael Ray means when she says bread is like an extra utensil at their dinner table … have liquid, will dip.  When I spied this recipe for Herbed Pull-Apart Bread, I knew it would be perfect.

The recipe comes from Taste of Home magazine.  For some unknown reason, I stopped subscribing to the magazine a few years ago, but rediscovered it this last Spring.  To be quite honest, there’s something perfectly comforting about a recipe from Taste of Home; they’re all a bit down-home and old-fashioned – recipes that make you feel good from the inside out.  It’s a feeling I quite like.

Although the recipe looks fiddly, it really couldn’t be easier.  After all, it starts with refrigerated bread dough.  My only sticking point is that the recipe calls for one can of refrigerated bread dough, but given how many circles they have shown in their pictured Christmas tree, it was more than one can.  Luckily I had purchased two at the store, because I couldn’t remember how many the recipe needed.

Christmas Tree Herbed Pull-Apart Bread

After I rolled up all the pieces and formed the shape on the pan, I showed Nick and asked him what it looked like.

“A Christmas tree!” came the answer.  Phew!

When the bread was out of the oven and peacefully cooling on the counter, someone Uncle Tim who shall remain nameless, swiped the top (the star!) of the tree.

Of course now that Christmas has passed, you could make this in any old shape you want … or not.  Simple spiraled herbed bread rolls in a basket would be just as pretty and tasty, and a welcome addition to any dinner table.  I can think of endless possibilities with this recipe, using it as a base and then mixing and matching the “inside” ingredients … a pepperoni and mozzarella version, perhaps one with sun-dried tomatoes and artichoke hearts, another one with feta cheese and Kalamata olives.  This one will definitely be appearing on our table again.

Project 365
January 5, 2010

Ingenious

This is one of those ingenious, smack-your-forehead, why-didn’t-I-think-of-this ideas.  I actually spied this on a photo blog, of all places (I think it was this one).  Madeline loves yogurt.  I love that Madeline loves yogurt, but if you have a young ‘un, particularly one that is a messy eater (it can’t be just her!) but is fiercely independent and doesn’t want help, you’ll love this.  When she’s eating yogurt, she makes an insane mess.  You’d be surprised at how many places the yogurt can actually end up.  Solution?  Poke a straw through the top of the yogurt container without opening it.  Yup, even grown-up yogurt.  Sucks through like a dream.  No muss, no fuss.  Isn’t that the best?  Life is certainly looking different after using this ingenious little tip.

Herbed Pull-Apart Rolls
Recipe courtesy of Taste of Home magazine

Directions
1 tube (11 oz) refrigerated breadstick dough
1/4 cup sun-dried tomato pesto (I used regular pesto)
1/2 cup shredded mozzarella cheese (4 oz)
2 tablespoons Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed dried rosemary
1/4 teaspoon cracked pepper
1 egg, lightly beaten
assorted fresh herbs and ribbon bow, optional

Directions
Preheat oven to 350.  Coat baking sheet with cooking spray.  On lightly floured surface, unroll dough.  Spread pesto over dough; sprinkle with cheeses, parsley, rosemary and pepper.

Separate dough at perforations.  Beginning at short end, roll up each dough strip jellyroll style.  Arrange, spiral side up and sides touching, in tree shape on pan.  Brush with egg.  Bake 25 minutes or until golden.  If desired, garnish with herbs and bow.

Nutritional stats per roll: 115 calories, 5g fat, 4g protein

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{ 19 comments… read them below or add one }

Jaimie January 5, 2010 at 10:44 pm

Cate! Too many great recipes for me to make lately! Also, great tip on the yogurt. We have that problem with yogurt too.

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patsy January 5, 2010 at 10:49 pm

I want a few of those rolls! Yum!!!

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so Spiffy January 5, 2010 at 10:55 pm

These look so savory and delish….I’m living through your posts vicariously.

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doggybloggy January 5, 2010 at 11:04 pm

these look exceptionally good!

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claire January 5, 2010 at 11:31 pm

I never would have thought that you could suck yogurt through a straw, though I guess the “regular” yogurt would work. I like the Carb-smart version which is a little thicker. The bread looks great…and such fun that it’s a Christmas tree!

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Sarah Caron January 5, 2010 at 11:33 pm

Are there two straws in that yogurt cup?

OMG I must have that bread. It looks amazing!

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Cate January 5, 2010 at 11:45 pm

Sarah – yes, two straws. Nick loved the idea when he saw me doing it for Madeline and wanted to give it a go. After he put a straw in, I vetoed that idea and got him his own. :)

Claire – definitely won’t work with a yogurt that has big fruit pieces or a little thicker, but worked with all the plain ones, the LaYogurt ones and YoBaby ones so far.

Jaimie – glad to hear it’s not just us. :)

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Betsy January 5, 2010 at 11:53 pm

Those rolls look great. Are they best right out of the oven…. so hot.

I would love to try it for dinner this weekend — but its only for two people. I wonder if you can freeze the leftover dough. (I haven’t bought dough in a can since I was a kid — loved the pop of the crescent ones).

Thanks. Great post about your plans for coming year. All the best to you!

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Katrina January 6, 2010 at 12:48 am

Those look seriously good!

Having a giveaway on my blog!

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Joanne January 6, 2010 at 7:13 am

These are kind of like savory cinnamon rolls. And i think I am kind of in love. I will have to make these in one of my next bread batches (no canned dough for me!).

Love the yogurt idea. Doesn’t everything taste better through a straw?

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mandy January 6, 2010 at 10:34 am

That bread has my mouth watering. My kryptonite is bread. As wonderful as that recipe is, I am even more impressed with the suggestion of eating yogurt with a straw! Its one of those palm to forehead moments where you think why didnt I think of that!? There have been many mornings when I forget a spoon that I’m left scrounging my work desk drawer for a fork or even a knife.

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Ramona January 6, 2010 at 10:36 am

I remember seeing the rolls in one of your XMAS posts. Glad you shared the recipe.

That is a cool tip about the yogurt.

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leslie January 6, 2010 at 10:54 am

I love Taste of Home..they just recently reformated the magazine so it looks far less cheesy than it used to!

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Shannon January 6, 2010 at 6:12 pm

these rolls look fabulous!! mom used to get taste of home and i enjoyed looking for the toothpick!

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donna January 6, 2010 at 8:52 pm

I love how these sound and the versatility appeals to me. I see them with a bowl of soup, nice choice!

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Erica January 7, 2010 at 10:09 am

SO glad you posted this recipe. Just genius. I book marked it!

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Natasha - 5 Star Foodie January 7, 2010 at 4:42 pm

Yum! Those savory rolls look so fantastic!

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my spatula January 7, 2010 at 8:45 pm

those look incredible! i can imagine incorporating so many other herbs and cheeses them with.

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Meg January 11, 2010 at 4:53 pm

Oh my goodness — those look incredible! They would be a huge hit in my house, that’s for sure. And I love that you baked them in the shape of a Christmas tree, haha. So cute!

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