Time Saving Cheddar and Chive Pull-Apart Bread

On a lightly floured surface, roll the Crescent Dough Sheet (2) into a 12-inch square. If needed, add more flour to prevent sticking.

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.

Starting from the base end, roll the dough into a loose roll. Then, gently roll it out again into a 16x6-inch rectangle.

Use a bench cutter or a sharp knife to cut the dough into 24 equal square pieces (arranged in an 8x3 grid).

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.

In a microwave-safe bowl, melt the Unsalted Butter (1/3 cup). Stir in the Garlic (2 cloves), Dijon Mustard (1 tsp), Salt (as needed), and Ground Black Pepper (as needed) to make the garlic butter.

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.

Place the dough balls seam-side down in a circular pattern in the skillet.

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.

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.

Preheat the oven to 375 degrees F (190 degrees C).

Bake for 25 minutes.

Remove the foil and continue baking for an additional 25-30 minutes or until the bread turns golden brown and the cheese is bubbly.

Once done, take the pull-apart bread out of the oven and let it cool slightly on a cooling rack.

Garnish the bread with the remaining ⅓ of garlic butter, chopped chives, and a sprinkle of Sea Salt Flakes (to taste).

Serve with your favorite dipping sauce or as a side dish at your next meal.