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Parmesan Parsley Pull-Aparts recipe

Parmesan Parsley Pull-Aparts.

This was the very first “recipe”that I was taught how to make in my very first home economicsclass…way back in the seventh grade. If memory serves me correctly,my mom let me try them out on the family that very same day atsupper.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Parmesan ParsleyPull-Aparts

1 (10-count) can regular or buttermilkrefrigerator biscuits.2 tablespoons butter1/4 cup freshly grated Parmesan cheese*1 1/2 teaspoons dried parsley leaves**

  • Preheat oven to 425°F (220°C).
  • Using kitchen scissors, cut each biscuitinto quarters.
  • Place the butter in a 9 or 10-inch roundcake pan and place in the oven while it’s preheating; removejust as soon as the butter is melted.
  • Sprinkle the parsley and Parmesan cheeseevenly over the melted butter.
  • Lay quartered biscuits over butter/Parmesan/parsleymixture in a single layer.
  • Bake for 20 minutes, or until golden brown.
  • Remove from oven and immediately placea serving plate on top of pan and invert biscuit pull-apartsonto plate.
  • Serve hot.

    Makes 10 servings.

    *It was the dried cheese in the green canthat the school (and my mom) supplied me with back then…nowa days, it’s only fresh Parmesan cheese for me…but if you wantto try the “original recipe”, then substitute with2 tablespoons of the canned Parmesan cheese.

    **If you have fresh parsley on hand, byall means use it, increasing the amount to 2 tablespoons, otherwisethe dried variety works just fine for this simple recipe.

    Nutritional Information Per Serving (1/10of recipe): 92.9 calories; 39% calories from fat; 4.1g totalfat; 8.3mg cholesterol; 354.3mg sodium; 43.7mg potassium; 11.6gcarbohydrates; 0.4g fiber; 0.1g sugar; 11.2g net carbs; 2.6gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    This was absolutely delicious, but didn t pull apart like the picture shows. The top part of the bread pulled away, but the cheesy goodness stayed behind. We ended up just tearing of chunks. I know I cut it deep enough, at least as deep as the picture shows. Any advice? Hi! This sounds amazing! I just have a silly question, do you have to use bake-off bread or just regular ready to eat bread? Thanks for this recipe! I m gonna try it out tomorrow for a party

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