Buzz
Biscuits are wonderful. Pull-apart biscuits are a step above. While the classic individually baked Pillsbury biscuit, or even a crescent roll, never disappoint, they can become somewhat predictable. The Thanksgiving table may be reserved for traditional dishes, but why not switch things up? Try adding a unique twist with this unexpected yet delicious pull-apart loaf of bread made from canned dough.
The baker in me loves a homemade, yeast-raised loaf that needs to be sliced with a proper serrated knife. But there’s also another side of me—the side that enjoys artificial ingredients, fast food, and the joy of store-bought options. This side adores the pillowy, conditioned texture of canned dinner rolls. When you arrange the dough in a loaf pan, it gives you the appearance of a rustic, crusty loaf, with the stretchy, soft texture of Pillsbury. Plus, there's something deeply satisfying about tearing off a chunk from the loaf.
How to Make a Loaf of Bread Using Canned Dough
For a Biscuit Loaf
There's no need to grease the loaf pan since the dough already contains enough fat. However, if you're concerned about the dough sticking, feel free to butter the pan or line it with parchment paper. Using canned biscuit dough is the simplest approach, as the biscuits are already pre-shaped. Just open the can of Pillsbury (or your preferred brand) and arrange each biscuit on its side in a loaf pan.
You could simply roll the entire dough cylinder into the loaf pan, but since the biscuits tend to pop out of their cardboard tube individually, it's best to arrange them side by side. Position them upright with a bit of space between each, allowing them to expand. I slightly staggered them, then baked the whole loaf.
Because a loaf is denser than what the tube's instructions suggest, I made adjustments to both the temperature and bake time. I lowered the heat to 325°F and baked for 35 minutes. The top browned beautifully, creating a crispy crust. To avoid undercooking the center, gently press the middle—it should be firm and not squishy. If you have a probe thermometer, check the center's temperature, which should reach at least 190°F. Alternatively, use a toothpick to check for a doughy core.
To make a crescent loaf
Canned crescent rolls come as a sheet and require shaping. Just avoid smashing or overworking the dough, and any folded shape will puff up nicely. I had a crescent roll sheet (without perforations) and sliced the dough in half lengthwise, then cut each piece into five smaller rectangles. If the dough has perforations, simply pinch them together. I folded each small rectangle and placed it in the loaf pan with the folded side up. I arranged the dough to fill the pan, which takes about one and a half tubes of crescent dough for a 5x10-inch pan. There’s no need to pack it in tightly since they will expand, but you don’t want them toppling over. Bake at 350°F for 30 minutes.
Similar to the biscuit loaf, look for a golden-brown crust. It should be firm when you press on top, and you can use a thermometer to ensure the internal temperature reaches 190°F. If you check with a toothpick, make sure it comes out clean with no gooey dough attached.
Let the loaf cool for a few minutes in the pan before turning it out. Serve the entire loaf in a basket for dinner or on a plate to showcase your creativity. Before passing the bread, make sure to tear off a piece for yourself—it’ll go quickly.
