Grilled Cheese Pull-Aparts

This is a childhood favorite with a twist. This can be prepared with a soup or dip of your choice, if desired. I’ve always preferred to have with a chicken noodle soup while others use tomato soup and even a Marinara sauce can be used.


  • 1 can Pillsbury® refrigerated crusty French loaf
  • 1 block (8 oz) Cheddar cheese, cut into 18 pieces
  • 1/3 cup butter, melted
  • 2 tablespoons Progresso® garlic herb bread crumbs
  • 1 can of a soup or dip of your choice


  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • Remove dough from can. Cut into 18 half-inch-thick slices. Gently stretch and flatten each dough slice; wrap dough around 1 piece of cheese, making sure to seal cheese completely inside dough. Repeat with each piece of cheese and slice of dough.
  • Quickly dip each dough-wrapped cheese into melted butter; very lightly coat with bread crumbs. (Do not use too many bread crumbs, just enough for a little texture and flavor.) Place wrapped cheese in 3 rows in pan.
  • Bake 30 minutes or until tops are golden brown and center rolls are no longer doughy. Meanwhile, heat soup as directed on can.
  • Serve warm bread with hot soup.