Grilled Cheese Pull Aparts

Blogger Nikki Barton of Chef in Training shares a new twist on a favorite combo—grilled cheese and tomato soup.

  • prep time 10 min
  • total time 40 min
  • ingredients 5
  • servings 6

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
1
block (8 oz) Cheddar cheese, cut into 18 pieces
1/3
cup butter, melted
2
tablespoons Progresso™ garlic herb bread crumbs
1
can Progresso™ Vegetable Classics tomato basil soup
  • 1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • 2 Remove dough from can. Cut into 18 half-inch-thick slices. Gently stretch and flatten each dough slice; wrap dough around 1 piece of cheese, making sure to seal cheese completely inside dough. Repeat with each piece of cheese and slice of dough.
  • 3 Quickly dip each dough-wrapped cheese into melted butter; very lightly coat with bread crumbs. (Do not use too many bread crumbs, just enough for a little texture and flavor.) Place wrapped cheese in 3 rows in pan.
  • 4 Bake 30 minutes or until tops are golden brown and center rolls are no longer doughy. Meanwhile, heat soup as directed on can.
  • 5 Serve warm bread with hot soup.
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