I don’t know about you but whenever I’m bringing an appetizer to a party or a potluck, it is always my goal to bring the one that people will love the most. What can I say — I want the star dish of the party! If that’s you too, we’ve got you covered. This Garlic Butter Bubble Bread is made up in shareable sheet pan fashion so it’s is as fun as it is delicious and it’s super easy to make.
You don’t even have to make bread dough! Nope — this uses the shortcut of refrigerated biscuit dough and it works beautifully. You’ll need two tubes, and you want to cut each biscuit into quarters before rolling each piece into a ball.
Then you’ll stir some garlic, parsley, olive oil, and garlic powder into some melted butter…
and use it to brush the sides of your baking pan and — of course — pour it alllllll over those dough balls.
They bake for twenty minutes…
…before you top them with some cheese and pop them in the oven again.
And then you get pull-apart buttery, garlicky, cheesy bread that’s as fun to share as it is to make.
Garlic Butter Sheet Pan Bubble Bread
Ingredients
- 5 cloves garlic, minced
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup olive oil
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 (16 oz each) cans refrigerated biscuit dough
- 1/2 cup low-moisture mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
Preparation
- Preheat oven to 400°F.
- In a small saucepan, melt butter over medium heat. Add garlic, olive oil, parsley, garlic powder, salt, and pepper, and stir to combine. Remove from heat.
- Unwrap biscuit dough, and cut each biscuit into quarters. Roll each quarter into a ball.
- Pour 1/2 cup of butter mixture into a quarter sheet pan (about 9x13-inches), then brush the butter to coat bottom and sides of pan.
- Add dough balls in rows, then pour the remaining butter evenly over the top.
- Bake on middle rack until just beginning to brown, about 20 minutes.
- Remove from oven, then top with mozzarella and parmesan. Return to oven and bake until cheese is just beginning to brown, about 5 minutes more.
Recipe adapted from The Kitchn.