Cooking Instructions
1.
On a lightly floured surface, roll the
Pillsbury™ Original Crescent Dough Sheets (2)
into a 12-inch square. If needed, add more flour to prevent sticking.
2.
Sprinkle half of the
Cheddar Cheese (1/2 cup)
and about 2/3 of
Fresh Chives (1/2 cup)
evenly over the dough, paying attention to the right and left ends of the dough.
3.
Starting from the base end, roll the dough into a loose roll. Then, gently roll it out again into a 16x6-inch rectangle.
4.
Use a bench cutter or a sharp knife to cut the dough into 24 equal square pieces (arranged in an 8x3 grid).
5.
Working with a piece of dough at a time, gather all the corners and pinch together to form a teardrop shape. Place seam side down on the work surface. Cup your hand over the dough and drag it across the surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as friction is needed between the dough surface and the counter. Place the dough into a sheet pan covered with a wet cloth. Repeat the process for all the dough pieces.
6.
In a microwave-safe bowl, melt the
Unsalted Butter (1/3 cup)
. Stir in the
Garlic (2 cloves)
,
Dijon Mustard (1 tsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
to make the garlic butter.
7.
With a pastry brush, brush the bottom of an 11-inch cast iron skillet with ⅓ of the garlic butter mixture to form a non-stick coating.
8.
Place the dough balls seam-side down in a circular pattern in the skillet.
9.
Cover the pan loosely with foil and place in the oven setting it to proof at 100 degrees F (37 degrees C) for 20~30 minutes or until the dough balls have doubled in size.
10.
Brush the second 1/3 of the garlic butter over the dough balls, trying to get all the garlic pieces onto the surface. Sprinkle the remaining
Cheddar Cheese (1/2 cup)
and
Ground Black Pepper (1 tsp)
on top.
11.
Preheat the oven to 375 degrees F (190 degrees C).
13.
Remove the foil and continue baking for an additional 25-30 minutes or until the bread turns golden brown and the cheese is bubbly.
14.
Once done, take the pull-apart bread out of the oven and let it cool slightly on a cooling rack.
15.
Garnish the bread with the remaining ⅓ of garlic butter, chopped chives, and a sprinkle of
Sea Salt Flakes (to taste)
.
16.
Serve with your favorite dipping sauce or as a side dish at your next meal.
