PHILLY CHEESESTEAK PULL-APART BREAD

Philly Cheesesteak Pull-Apart Bread image

Provided by Trisha Yearwood

Time 1h40m

Yield 12 servings

Number Of Ingredients 8

Nonstick cooking spray
1 tablespoon olive oil
1 small onion, finely chopped
8 ounces shredded mild Cheddar or provolone
8 ounces thinly sliced roast beef, finely chopped
1/2 teaspoon garlic powder
Two 16-ounce tubes biscuit dough, biscuits separated and quartered
Ranch dressing, for dipping

Steps:

Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
Serve hot with ranch dressing.