• Preparation Time 20 minutes
  • Baking Time 40 minutes
  • Makes 18 pull aparts
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Biscuit Dough
  • 3 ½ cups Robin Hood® Original All Purpose Flour
  • 1 ½ cups grated mozzarella cheese
  • 2 tbsp sugar
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • ¼ tsp pepper
  • ¾ cup All Vegetable Shortening, cold
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • Filling
  • 1 cup prepared tomato sauce
  • 3 cups grated mozzarella cheese, divided
  • 2 cups cooked peppers, mushrooms or any vegetables of your choice

Serving Size: 18 pull aparts


Serving Size: 18 pull aparts

  • Preheat oven to 400°F (200°C). Grease and line a 9” x13” (23 cm x 33 cm) baking dish with parchment paper, overlapping the 2 longer sides for easy removal.
  • Combine, in a large bowl, flour, cheese, sugar, baking powder, baking soda, salt and pepper. Cut in shortening with pastry blender, 2 knives or fingers until mixture resembles coarse crumbs. Add evaporated milk to flour mixture. Gather mixture into a ball and gently knead together. Divide dough in half.
  • Roll each half of dough on a lightly floured surface, into a 9” x 12” (23 cm x 30 cm) rectangle. Spread ½ cup (125 mL) tomato sauce on each rectangle, sprinkle 1 cup (250 mL) cheese over tomato sauce, top with vegetables. Roll up tightly from long side. Pinch edges to seal together.
  • Cut each roll into 9 slices. Place the 18 slices, cut side up, in prepared baking dish. Sprinkle with remaining cheese.
  • Bake in preheated oven 30 to 40 minutes. If top starts browning cover with foil. Cool on wire cooling rack for 10 minutes. Remove from pan and pull rolls apart.


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