It's the last full week of August. Fall begins in just a few weeks. With cooler weather on the way, my upcoming recipes are definitely taking a turn for the cozy. This twisted cheese bread is inspired by my easy twisted garlic cheese rolls. The bread is buttery, cheesy, fragrant, and pairs perfectly with all the fall soups, stews and chilis. It's also quick to throw together, making it a great addition to your week night dinner plans!
In a few words, this cheese bread is
- Easy as the recipe is using store bought crescent sheet dough!
- The perfect side to all your savory fall meals
Short and simple ingredient list
- Crescent sheet dough
- If you can't find this particular dough, use regular crescent roll dough
- Follow these recipe steps
- Cheddar cheese
- Go for a good quality block and shred the cheese yourself. Skip the pre-shredded if possible.
- Za'atar spice
- Fresh herbs such as parsley for topping
- This is totally optional, but it's a nice finishing touch.
Do I need any special baking tools to make this savory bread?
- 9X5 aluminum loaf pan or up to 11 X 6 loaf pan
- To make this recipe in a muffin pan, see this recipe
- Parchment paper to roll out the dough and to line the loaf pan for easy removal.
- Cheese grater to grate the cheese.
- If possible, use a block of cheese versus pre shredded cheese.
- Food thermometer
- This is the easiest way to determine if the bread is baked through.
- The internal temperature should read 190F (87C).
- Sharp serrated knife for cutting the unbaked dough and to cut the baked bread.
How to assemble these cheese bread
Once baked, the twisted cheese bread will look like this:
Make sure to leave a star review below
twisted cheese bread
- 9X5 loaf pan
- parchment paper
- Rolling Pin
- box grater
- 2 8 oz. cans crescent dough sheets
- 4 tbsp (57g) unsalted butter, room temperature
- 2 cloves garlic, minced
- 1 tbsp za'atar spice sub preferred spice blend
- 2 c (226g) sharp cheddar, shredded
- 1 tbsp (14g) unsalted butter, melted
- 2 tsp fresh herbs, coarsely chopped optional
- Preheat the oven to 375F (190 C).Lightly grease a 9X5 loaf pan. Line the pan with a piece of parchment paper along the long sides. Set aside.
- Open 1 can of crescent dough sheet. Gently roll out the dough onto a piece of parchment paper cut slightly larger than 15 X 8 (38 X 20cm). If needed, press the edges of the dough until it's roughly 15 X 8. This is easier to do with a another piece of parchment paper placed on top using a rolling pin to stretch the dough to this size.
- Mix softened butter and minced garlic together until well combined. Spread the butter over the dough, leaving about 1" edge around the dough.
- Scatter za'atar on top of the butter.
- Top with all the shredded cheese.
- Roll out the second crescent dough sheet to 15 X 8. Place on top of the dough sheet with the filling. Press the "clean" edges together to form a sealed seam.
- Starting at the long edge, tightly roll one long bottom edge to the other long edge.
- Place the rolled "logs" seam side down on a flat surface. Slice in half lengthwise.Starting at the top points, press the two pieces together. Overlap one sliced side with the other, repeating to make a braided "rope." Make sure the open sliced layers are pointing up.
- Transfer the twisted bread to the prepared loaf pan. If needed, push the edges into place and allow the center of the bread to pop up slightly.
- Bake at 375 F (190C) for 35-45 minutes or until very golden brown on the top. The internal temperature should be 190F (87C). Brush the hot bread with melted butter and fresh herbs. Cool in pan for 10-15 minutes. Carefully remove from the pan to a serving plate. Slice and enjoy!