Sweet/Savory Pull-Apart Bread: The Refined Palette
2 cans biscuit dough, flaky
3 cups fresh cranberries (375 g)
2 cups hazelnut spread (480 g)
1 tablespoon nutmeg
nonstick cooking spray
1 loaf pan, 9.5 x 5 in (24 x 12 cm)
How to Make It
Preheat oven to 350°F (175°C).
Grease loaf pan and line with parchment paper.
Separate biscuit dough and flatten slightly.
Add even layer of hazelnut spread on each biscuit.
Add fresh cranberries (approximately 4-5 per biscuit) and sprinkle nutmeg on each piece.
Place each biscuit in loaf pan until pan is full.
Bake for 45 minutes or until golden brown (internal temperature should be 140°F (60°C)).
Liquid Measuring Cup
Dry Measuring Cups
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