Herbed Cheese Bread Two Ways

Course Side Dish


  • 2 (8-count) cans Pillsbury biscuits
  • 1-2 cups grated pepper jack cheese
  • 1 tbsp FRENCH PANTRY Zesty Mediterranean Herb Blend
  • 1-2 cups grated Italian cheese blend
  • 1 tbsp FRENCH PANTRY Rosemary, Basil & Thyme Herb Blend


  • Preheat the oven to 400°F. Place the Twin Tray on a Perforated Baking Sheet and set aside.
  • Starting with one side of the Twin Tray, sprinkle ½ Tablespoon Zesty Mediterranean Herb blend in the bottom of the first well, and top with ½-¾ cup of grated pepper jack cheese.
  • Pop open one can of biscuits, and using a cake server knife, cut each biscuit round in half. Arrange the biscuit halves rounded-side down into mold. Arrange biscuits around mold with one biscuit half per point of Twin Tray.
  • Sprinkle the biscuit layer with ½ Tablespoon of Zesty Mediterranean Herb Blend and another ½-¾ cup grated pepper jack cheese over the top.
  • Repeat on the other side of the Twin Tray, layering ½ Tablespoon Rosemary, Basil & Thyme Herb Blend, ½ to ¾ cup Italian blend cheese, biscuit halves, ½ Tablespoon Rosemary, Basil & Thyme Herb Blend and finishing with a ½ - ¾ cup layer of Italian blend cheese.
  • Bake for 25-35 minutes until biscuits are puffed and golden and the cheese is melted.
  • Allow to cool and turn out onto your Bamboo Square serving board.


Bon TIP: Experiment with all the FRENCH PANTRY Herb Blend choices. Serve with your favorite FRENCH PANTRY Tapenade.