• Home
  • Recipes
  • About
    • Features
  • Contact
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

It Bakes Me Happy

May 8, 2015 By Emily 23 Comments

Cheddar Pear Prosciutto Pull-Apart Bread

Filed Under: appetizer, bread, bread/rolls, breakfast Tagged With: cheddar, cheese, pear, Prosciutto

Rich, buttery bread is layered with delicious cheddar cheese, Prosciutto and thinly sliced pears in this Cheddar Pear Prosciutto Pull-Apart Bread that makes the perfect addition to your Mother’s Day brunch spread.

Rich, buttery bread is layered with delicious cheddar cheese, Prosciutto and thinly sliced pears in this Cheddar Pear Prosciutto Pull-Apart Bread.

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. It’s the second recipe of Brunch week here on It Bakes Me Happy and you are probably already familiar with how much I love breakfast! Thanks for joining us as we celebrate Brunch all this week and prepare for Mother’s Day. 30 Bloggers from around the country are showcasing their best brunch dishes – from cocktails to casseroles, breakfast breads, sandwiches and salads; there’s a little something for everyone.

When I sat down to plan my Brunch Week menu last month this recipe was not on my list, but then I got a fun delivery from the sweet folks of Woot Froot and I just had to think of a way to use the delicious pears they sent me. Luckily Cabot Cheese also sent a box of their amazingly delicious cheese, so I knew I wanted to combine them into a sweet and salty recipe – enter this Cheddar Pear Prosciutto Pull-Apart Bread.

I know what you’re thinking, man that recipe title is a mouth full. But trust me, once you get a mouthful of this irresistible pull apart bread you’ll thank me!

Rich, buttery bread is layered with delicious cheddar cheese, Prosciutto and thinly sliced pears in this Cheddar Pear Prosciutto Pull-Apart Bread.

I want you to know you do NOT need to be afraid to bake with yeast, it is so easy! Really it is, I kind of love it, which is why I am sharing yet another yeasted dough today, but a savory one that is perfect to serve with a side of scrambled eggs. Look at all those layers of yummy goodness up their in the photo above, I typically don’t photograph raw food, but I loved the pops of green that were peaking through, so I couldn’t resist.

Fresh homemade bread + Woot Froot sliced pears + Cabot Seriously Sharp Cheddar + Prosciutto = awesomeness you and your mom are going to want this Sunday. If you want it to be extra cheesy, go ahead and throw a layer of cheese on top before baking; I hope you enjoy, happy baking!

Rich, buttery bread is layered with delicious cheddar cheese, Prosciutto and thinly sliced pears in this Cheddar Pear Prosciutto Pull-Apart Bread.

Print

Cheddar Pear & Prosciutto Pull-Apart Bread

Prep 2 hours

Cook 30 mins

Total 2 hours, 30 mins

Author Emily

Yield 1 loaf

Ingredients

for the dough:

  • 1/4 c water, warm
  • 2 1/4 tsp rapid rise yeast
  • 1/2 tsp sugar
  • 2 3/4 c bread flour
  • 1/4 tsp salt
  • 1/3 c milk
  • 2 large eggs, room temperature
  • 1 1/2 Tbs butter, melted

for the filling:

  • 1 1/2 Tbs butter, melted
  • 6 oz Cabot Seriously Sharp Cheddar, shredded
  • 3 oz Woot Froot pears, thinly sliced
  • 4 slices of Prosciutto

Instructions

  1. In a small bowl combine the 1/4 c warm water, yeast and sugar, set aside to bloom.
  2. To the bowl of your stand mixer fitted with the dough hook add the flour and salt.
  3. Add the yeast mixture, milk and eggs, mix on low to combine.
  4. Knead the dough on low for 8-10 minutes.
  5. Place the dough in a grease bowl and cover with plastic wrap, let rise 1 hour.
  6. Roll the dough out into a large rectangle.
  7. Spread on the melted butter and cover with a layer of shredded cheese.
  8. Top the cheese with a layer of Prosciutto and then a layer of sliced pears.
  9. cute the dough length wise into 6 strips.
  10. Stack the strips and slice into 6 sections.
  11. Prepare a large loaf pan with cooking spray and arrange the dough in the pan.
  12. Cover with plastic and let rise 20-30 mins.
  13. Preheat your oven to 350º F and bake the loaf for 30 mins, until golden.
  14. Let cool in the pan 10 minutes, serve warm.

Notes

recipe adapted from Cinnamon Sugar Pull-Apart Bread by Joy the Baker {http://joythebaker.com/2011/03/cinnamon-sugar-pull-apart-bread/}

Courses appetizer, bread, breakfast, side dish

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

Related posts:

Pumpkin Cheddar CrackersPumpkin Cheddar Crackers Chocolate Coconut BreadChocolate Coconut Bread Sprinkled with Parmesan on top these little zucchini cheese bites are soft, hearty and satisfying and perfect with a side of marinara sauce!Zucchini Cheese Bites Fresh baked Granola Crunch Banana Bread has a soft inside with a crunchy granola topping, relax and enjoy a slice of this healthier banana bread for breakfast.Granola Crunch Banana Bread
« Showcase Your Talent Thursday #163
Showcase Your Talent Thursday #164 »

Comments

  1. Jocelyn (Grandbaby Cakes) says

    May 8, 2015 at 8:46 am

    This recipe is killer. I have adored brunch week!

    Reply
    • Emily says

      May 8, 2015 at 2:46 pm

      Thanks Jocelyn!

      Reply
  2. Shaina says

    May 8, 2015 at 2:41 pm

    I’m loving this combination of cheddar and pear that so many of you are using this week. It’s delicious!

    Reply
    • Emily says

      May 8, 2015 at 2:46 pm

      thank you Shaina!

      Reply
  3. Ashley | The Recipe Rebel says

    May 8, 2015 at 6:03 pm

    This looks incredible. I love the combination of pear and prosciutto! Pinned!

    Reply
  4. Wendy, A Day in the Life on the Farm says

    May 8, 2015 at 9:40 pm

    How lovely. I love the flavor combo and pull apart bread always makes my mouth water.

    Reply
  5. Lauren @ Sew You Think You Can Cook says

    May 9, 2015 at 11:32 pm

    What a great savory, salty, and sweet combination!

    Reply
    • Emily says

      May 11, 2015 at 3:54 pm

      Thanks Lauren!

      Reply
  6. Erin @ The Spiffy Cookie says

    May 11, 2015 at 11:14 am

    What a fun flavor combo! I still have yet to make a single pull apart bread.

    Reply
    • Emily says

      May 11, 2015 at 3:53 pm

      Thank you Erin! I can’t believe I waited so long to myself, very easy 🙂

      Reply
  7. Ashley | Spoonful of Flavor says

    May 12, 2015 at 4:37 pm

    I love pull apart bread and love that you added the cheese pear and prosciutto! I would have a hard time sharing this!

    Reply
    • Emily says

      May 13, 2015 at 5:06 pm

      Thanks Ashley, it was a great combination, very irresistible.

      Reply
  8. Jessica @ Sweetest Menu says

    May 13, 2015 at 2:19 am

    Oh seriously! This looks SO good! I adore pull apart bread!

    Reply
  9. Amy | Club Narwhal says

    May 13, 2015 at 10:06 am

    Emily, you are not messing around with this amazing bread! I am literally drooling with all its awesomeness 🙂

    Reply
    • Emily says

      May 13, 2015 at 5:05 pm

      Ha ha, thanks Amy, yeah it was very tasty 😉

      Reply

Trackbacks

  1. Java Jolt Overnight Oats #BrunchWeek says:
    May 8, 2015 at 8:13 am

    […] Oat Flaxseed Cookies from Hip Foodie Mom. Cinnamon Sugar French Toast Sticks from Making Miracles. Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy. Alpine Cheese Grisini from Jane’s Adventures in […]

    Reply
  2. Baked French Toast Boats | The Spiffy Cookie says:
    May 8, 2015 at 9:02 am

    […] Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy. […]

    Reply
  3. Huevos Rancheros Burgers by The Redhead Baker says:
    May 8, 2015 at 11:31 am

    […] Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy. […]

    Reply
  4. #BrunchWeek: Fresh Mint and Orange Blossom Fruit Salad says:
    May 8, 2015 at 3:04 pm

    […] Oat Flaxseed Cookies from Hip Foodie Mom. Cinnamon Sugar French Toast Sticks from Making Miracles. Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy. Alpine Cheese Grisini from Jane’s Adventures in […]

    Reply
  5. #BrunchWeek: Bacon and Egg Sandwiches on Cheddar Biscuits | Sew You Think You Can Cook says:
    May 8, 2015 at 3:50 pm

    […] Oat Flaxseed Cookies from Hip Foodie Mom. Cinnamon Sugar French Toast Sticks from Making Miracles. Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy. Alpine Cheese Grisini from Jane’s Adventures in […]

    Reply
  6. 25 Perfect Pear Recipes for Fall - Glue Sticks and Gumdrops says:
    September 13, 2015 at 1:37 am

    […] Table 8. Caramel Pear Crumble Muffins | Adventures of Mel 9. Poached Pears | Dining With Alice 10. Cheddar, Pear and Prosciutto Pull-Apart Bread | It Bakes Me Happy 11. Ginger Pear Smothie | Sidewalk Shoes 12. Roasted Pear and Gorgonzola Salad […]

    Reply
  7. Nutella Stuffed Aebleskiver | greens & chocolate says:
    July 21, 2016 at 11:10 am

    […] Oat Flaxseed Cookies from Hip Foodie Mom. Cinnamon Sugar French Toast Sticks from Making Miracles. Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy. Alpine Cheese Grisini from Jane’s Adventures in […]

    Reply
  8. Skinny Banana Oat Flaxseed Cookies for #BrunchWeek - Hip Foodie Mom says:
    March 25, 2017 at 8:16 pm

    […] Oat Flaxseed Cookies from Hip Foodie Mom. Cinnamon Sugar French Toast Sticks from Making Miracles. Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy. Alpine Cheese Grisini from Jane’s Adventures in […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi I'm Emily the girl behind It Bakes Me Happy. I have a serious sweet tooth and an ever growing love of spending time in the kitchen. Read More…

Never Miss A Recipe

Visit Emily_It Bakes Me Happy's profile on Pinterest.

Easy Recipes

Chunky Monkey Chia Bites

Chunky Monkey Chia Bites

Chocolate Chip Chia Oat Cookies

Chocolate Chip Chia Oat Cookies

Classic Macaroni Salad

Classic Macaroni Salad

Chocolate Chip Muffin Loaves

Gluten Free Swiss Chard Galette

Dark Chocolate PB Banana Granola

Archives



Copyright © 2025 It Bakes Me Happy • Disclosure