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.
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.
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.