30-Minute Meals

Grilled Cheese Pull-Aparts How-To

Grilled cheese is taken to a delicious new level via dipping-worthy bites.


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Nikki Barton
Growing up, grilled cheese sandwiches were a staple in my home because they’re super simple to make and both kids and adults enjoy them. Whenever my mom would serve them, she almost always paired them with tomato soup. Grilled cheese sandwiches were always something my siblings and I could agree on for dinner. 

My children can be picky eaters, but they love grilled cheese sandwiches. I couldn’t wait to present them with this new meal. Our whole family was digging into these Grilled Cheese Pull-Aparts and dunking them in Progresso Tomato Basil Soup.  It’s definitely a fun and tasty take on traditional grilled cheese sandwiches.

To begin, preheat the oven to 350°F. Open a can of Pillsbury Crusty French Loaf 
and slice the dough into roughly 18 half-inch slices.

Roll of bread dough cut into slices
Next, slice up the 8-oz. block of cheddar cheese into 18 equal pieces. You’ll need as many pieces of cheese as there are slices of French bread dough.

Gently stretch and flatten each slice of French bread dough and wrap it around one cheese slice, making sure to seal the cheese completely inside. Repeat with each slice of dough and cheese.

Circles of bread dough wrapped around squares of cheese
Quickly dunk each roll into the melted butter and then very lightly coat with Progresso Garlic & Herb Bread Crumbs. You don’t want too many bread crumbs, just enough for a little texture and flavor. Place into the prepared baking pan. Arrange the rolls into even rows in the baking pan. Balls of dough dipped in melted butter and bread crumbs
Bake at 350°F for 30 minutes or until tops are golden brown and the pull-aparts are cooked through. Balls of dough covered with with bread crumbs arranged in a glass baking dish.
Serve Grilled Cheese Pull-Aparts alongside some warm Progresso Tomato Basil Soup. Grilled Cheese Pull-Aparts

About Nikki Barton of Chef in Training

Nikki cooks and bakes up a storm for her busy, young family. She launched her blog, Chef in Training, in early 2010 as a way to log her kitchen creations and share ideas with other parents looking for simple, delicious recipes to get on the table and feel good about. She believes we’re all chefs-in-training and that great food should be part of everyday life. No excuses!