Thanksgiving Leftover Pull-Apart Bread

This post is sponsored by Walmart and SheKnows Media.

Thanksgiving Pull Apart Bread ~ Next to the actual dinner, this is the best thing. Think cheesy pull apart layered with: stuffing, chopped turkey, cranberries baked to golden perfection and then drizzled with gravy—eating pants not included!

Admittedly this is ultra rich and you may have a problem having just a bite or two, so resign yourself to indulging. 

The good news is it’s so easy to make, so you might as well crank out two. To keep it easy, I used ready-made pizza crust.  Sure you can make the dough from scratch, but I’m usually too exhausted the day after Thanksgiving for any cooking that requires more than 30 minutes of hands-on time. If you are like me, go for the store bought pizza-dough shortcut.

You can get it at Walmart in the refrigerator section. Grab the blue tube, then make your way to the produce section to grab some fresh ingredients like parsley to punch up the pull apart and some greens to have a nice side salad with this. The salad rounds it all out, don’t you think?

Once you get through this pull apart, if you are feeling ambitious, you can also make these Thanksgiving Leftover Balls from Matt. For those of you who are regular readers around here, then you know we are always doing these little cook-off competitions for the best Game Day Eats. For this week it’s “Who Did Thanksgiving Leftover Better?”. We are polling in Insta Stories so be sure to go cast a vote (for me preferably!) If you are new to these cook-offs, join the fun and vote.

All that said, here’s your last friendly reminder to make a little extra food for Thanksgiving or just remember to save yourself a little if you tend to send people home with leftovers so you have plenty make this Thanksgiving Leftover Pull Apart.

Enough said. Let’s eat and be merry!

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Thanksgiving Leftover Pull-Apart Bread

Yield: Serves 6 to 8

Ingredients:

• 1 1/2 cups stuffing, broken up if clumpy
• 1 cup chopped turkey
• 3/4 cup finely grated parmesan cheese
• 2 tablespoons chopped parsley
• 1 cup shredded Fontina cheese
• 2 cans (13.8 oz. each) refrigerated classic pizza crust

Directions:

Heat oven to 350 degree F. Line a 9x5-inch loaf pan with parchment paper leaving a two inch over hang on two sides.

In a large bowl, mix together the stuffing, chopped turkey, parmesan cheese and parsley. Set aside to prepare dough.

Unroll 1 can of dough on a lightly flour a work surface. Using a rolling pin, roll and press dough to form 16x12-inch rectangle. With a pizza cutter or a knife, cut the dough crosswise into 4 rows to make 4 (12x4-inch) rectangles.

Sprinkle rectangles with 2 tablespoons of Fontina cheese and then layer with 3-4 tablespoons of stuffing and an additional 2 tablespoons of Fontina cheese on top of stuffing. Place another dough rectangle on top and repeat layering with the stuffing, cheese and the remaining 2 rectangles. With sharp knife, cut stack crosswise into 5 (4x2 1/2-inch) stacks. Gently and carefully place small stacks, cut side down, in loaf pan.

Repeat with remaining can of dough, stuffing mixture and Fontina cheese.

Bake for 50 to 55 minutes or until top is a deep golden brown. Tent with foil if top starts to brown too quickly. Remove finished pull apart from the oven and transfer to a cooling rack to cool for 10 minutes. Run knife along exposed sided of pan to loosen pull apart, using the overhang lift the pull apart out of the pan. Serve immediately with gravy. *Optional: Garnish top with additional finely grated parmesan, parsley and red pepper flakes.