We also got to do a non-traditional Christmas dinner. We chose to have homemade lasagne (which turned out better than it ever has), strawberry salad and Italian pull-apart bread. We enjoyed a divine chocolate cream pie for dessert.
I saw a recipe for Italian pull-apart bread on Pinterest a few weeks ago. It looked pretty good but I thought, "How easy! I don't need to pin that!" Well, it seems I did because I failed to buy all of the ingredients and we didn't have any parm, romano or asiago on the premisis. Rather than skip it, we improvised and I am glad we did. This is our version of Italian pull-apart bread... and it is pretty incredible.
Italian Pull-Apart Bread
1 loaf frozen bread (like Bridgeford)
1 Tbsp Italian herbs (oregano, basil, rosemary) - fresh, chopped is best so double if using fresh herbs
1/2 tsp garlic powder (could use fresh, minced or crushed)
1/2 stick unsalted butter, melted
1/2 - 3/4 tsp sea salt
pepper to taste
Remove bread from freezer and allow to thaw in refrigerator overnight. Coat a bowl with olive oil and place bowl inside and cover with a piece of plastic wrap. Place in a warm spot and let the bread rise until doubled in size.
Preheat oven to 350 degrees. Use a pair of kitchen shears and cut dough in small chunks, about the size of a small meatball. Mix herbs, salt and pepper into melted butter and dredge the small bits of dough into the butter before placing evenly into a bundt pan sprayed with cooking spray. Drizzle dough with remaining butter mixture. Cover with plastic wrap and allow the dough to rise a bit longer. Bake for 20 - 25 minutes until the top is golden. Remove from oven and turn out onto a large plate. Serve immediately and be prepared for the little rolls to disappear quickly!