Friends either want me to bring it to the party – Cheddar Beef Pull Apart Bread – This appetizer is on my “most requested” list.


2 (11-ounce) packages frozen Classic Meals Creamed Chipped Beef, defrosted
2 cups (8-ounces) shredded cheddar cheese – divided use
1 (8-ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onion
2 teaspoons Worcestershire sauce
3/4 teaspoon onion powder
1/2 teaspoon hot red pepper sauce
1/4 teaspoon salt
1 (1-pound) loaf unsliced Italian bread

Combine creamed chipped beef, 1 1/2 cups cheddar cheese, water chestnuts, green onion, Worcestershire sauce, onion powder, pepper sauce and salt in large bowl.
Slice bread three times vertically and approximately every 1 1/2-inches horizontally to within 1/4-inch of bottom crust. Bread will have a ‘checkerboard’ appearance.
Stuff all cuts in bread with creamed chipped beef mixture.
Wrap bread in aluminum foil, keeping top exposed. Sprinkle remaining cheese on top of stuffed bread.
Bake in preheated 400°F (205°C) oven for 35 to 40 minutes or until bread is browned and crispy.
Makes 10 to 12 servings.


I start off with chopping the waterchestnutsAnd the onions. The recipe calls for green onions. We forgot them at the grocery and didn’t want to brave the ice storm for one forgotten ingredient. I used regular onion instead.Combine the water chestnuts, onions, worcestershire and hot pepper sauces, onion powder and salt.Add 1 1/2 cups of cheddar and 2 packages of creamed chipped beef.I cut the loaf of bread 3 times vertically and about every 1 1/2″ horizontally. I slice close to the bottom without slicing through the bottom.Now stuff the filling inside each cut in the bread. It will all fit, I promise.Wrap the bread in foil, leaving the top open. Sprinkle the remaining cheese on top and bake at 400 degrees for 35-40 minutes, until the bread is browned and crispy.

By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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