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Nutrition Facts
Serving Size 90 g
(Approx. 16 Servings)
Amount Per Serving
Calories 290 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4.5 g 23%
Trans Fat 2.0 g
Cholesterol 10 mg 3%
Sodium 650 mg 27%
Total Carbohydrate 27 g 9%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 8 g
Vitamin A 2% Iron 0%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Artichoke & Parmesan Pull Apart Bread
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

16 H-E-B Jumbo Buttermilk Biscuits
9 4/5 Oz Central Market Artichoke & Cheese Tapenade
1 cup(s) H-E-B Low-Moisture Whole Milk Mozzarella, shredded
1 cup(s) Parmesan cheese, grated
1 Tsp garlic powder
1/4 cup(s) olive oil
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Instructions

1
Preheat oven to 400°F. Spray a bundt pan generously with non-stick spray.
2
Line biscuits upright on their side in bundt pan. Set aside.
3
In a separate bowl combine tapenade, cheeses and garlic powder together. Season with salt and pepper to taste.
4
Spoon a generous amount of tapenade mixture between each biscuit until it is all gone. Drizzle with olive oil and a bit more salt and pepper.
5
Place in oven and bake for 20 minutes until cheese is brown and bubbly.
6
Run a knife around edge of pan to separate biscuits then invert the bundt onto a plate. Sprinkle with additional cheese and serve.

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