cheesy brussel sprout bread

Food & Beverage

November 28, 2018

my grandma was always good at “whipping up” recipes. i remember one time she brought a crushed pineapple hot dish that had crunchy salty toppings and it was insanely amazing. we only got to enjoy it once because she didn’t write down the recipe and just whipped it up on the fly! then there was one time she brought a beautiful bundt pan filled with a savory monkey bread. it had peppers, onions, cheese and butter and it was so so amazing. a couple of weeks ago i was making food for joe to take to “deer camp” and i made some bread but instead of making two white sandwich loaves, i took half the dough and made this brussel sprout pull apart bread. it was heaven. if you don’t have the time or don’t feel like whipping up bread from scratch you can grab a loaf of frozen bread dough and let it rise and follow this recipe and it tastes just as great.

for this recipe i used a new cheese but feel free to get creative! i used a mahon menorca semi cured cheese. it was just soft enough to melt but easy to shred. Mahón-Menorca Cheese can be purchased nationwide at Whole Foods, and at other fine retailers such as Fairway Markets, Harris Teeter, Saveway, Kroger, Murray’s, Central Markets, Costco, Gourmet Garage, West Side Markets, Zabar’s, Central and Town & Country Markets if you’re in Seattle and other best specialty stores all over the country. i used about two cups for this recipe. it was the perfect tang that highlighted the brussel sprouts. if you want comfort food… cozy up with a big glass of wine and pair this with a nice cut of steak. we ate it with our dinner that night but also reheated it for breakfast the next day. it’s a great side dish for brunch too! so here is what you need.

one loaf of bread dough fresh (recipe here) or frozen. (make sure it’s bread not biscuit)
2 cups of shredded mahon menorca (or other meltable tangy cheese)
1/2 cup butter
2 cups of shredded brussel sprouts
1 cup of sliced onions
salt and pepper

1. preheat your oven to 350 degrees. spray or butter a spring pan or bundt pan. set aside
2. while your bread dough is rising, melt the butter over the stove, add the onions and cook until translucent. season with salt and pepper and add the brussel sprouts. cook about 5 minutes. if the vegetables seem a bit dry add more butter. we want it to be like a vegetable butter sauce.
3. when your bread dough is puffy and room temperature pull apart in to little balls and layer the bottom of the pan. sprinkle cheese and 1/2 of the vegetable mix. add another layer of bread and repeat with cheese and vegetable. top with remaining bread. it’s ok if the bread does not completely cover the top of the pan.
4. let bread rise another hour covered with a wet dish towel or plastic wrap.
5. bake at 350 for 30 – 40 minutes. give it a check at 30 minutes. if the top is browning but doesn’t look cooked through, place a loose piece of foil for the remaining baking time.
6. let rest for about 30 minutes before flipping over on to the platter and serve. it’s best right away but still delightful reheated.

if you want to hunt down the exact Mahon Mernorca cheese check them out here





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  1. Tammy Brace says:

    Thank you for sharing…this looks amazing and cannot wait to try it!

  2. Deb Delo says:

    Beautiful table! I love the twist on old recipes with new ideas! I will be trying the bread! Happy Thanksgiving!

  3. Marianne says:

    Bon Appétit ah haha ❤️

Abigail Albers       Author

Abby is a wife and mother, antique shopper, entrepreneur, gardener, sheep lady, sequin enthusiast and your Midwest Martha Stewart Wannabe.. Follow her on instagram @adventuresinabbyland.

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