With four vacation days from school to observe the Labor Day holiday, I have a lot of time to catch up on my cooking. One thing that I have always been interested in is trying new products. I came across Traina Home Grown BBQ Sauces a few weeks ago. I had tried the brand's ketchup before and liked them very much so I was eager to try their new BBQ sauces.
When I initially tasted the Plum BBQ Sauce I was intrigued, It has lots of deep flavors and full body. Of course, you can use this sauce to accompany meat but it was too good for just that. I always love to challenge myself to come up with new uses for products. After some brainstorming and countless recipe tests, I came up with a recipe for a BBQ Pull-Apart Loaf or Bread.
If you are interested in trying some of the amazing Traina Home Grown BBQ Sauces today, you can find them here.
During tests I found that layering the BBQ sauce between the cheese and meat allows for a more even bake, ensuring that the dough cooks. I hope you enjoy!
BBQ Pull-Apart Bread
1 8-ounce package Crescent Dough Sheet
1/4 cup Traina Home Grown Plum BBQ Sauce
6 ounces sliced pepper jack cheese
8 ounces deli sliced smoked turkey breast
1/4 cup pickled jalapeños, diced
- Preheat oven to 350°F. Grease a loaf pan with cooking spray.
- Roll out Crescent dough to a 14-inch by 10-inch rectangle. Top with sliced cheese. Spread Traina Home Grown Plum BBQ Sauce evenly over cheese layer, spreading from edge to edge. Top with turkey breast and diced jalapeños.
- Using a knife, cut the rectangle in half lengthwise to make two 5-inch wide rectangles. Cut each rectangle into 2-inch wide strips, making about 14 in total.
- Stack each strip on top of each other. Place the dough into the greased loaf pan so that the layers are visible. Bake for 38 to 45 minutes or until golden brown and completely cooked through. Allow to cool for 5 minutes. Run a knife around the outer edges of the pan before transferring loaf to a cooling rack.