Cheesy Italian Monkey Bread
This recipe pairs perfectly with fun times, laughter, games, and plenty of wine to go around. Enjoy!
Ingredients:
2 cans jumbo biscuits
2 C. Parmigiano-Reggiano
1/3 C. butter, melted
1 Tbsp. minced garlic
3 Tbsp. fresh parsley, chopped
2 Tbsp. fresh rosemary, chopped
1 tsp. salt
Directions:
1. In a small bowl, combine your melted butter, minced garlic, and salt. In a separate bowl, combine parsley and rosemary. And in a third bowl, pour all of your shredded cheese.
2. Cut each biscuit into 4 even pieces and roll each piece into a ball.
3. Dip each biscuit ball into the butter mixture, then into the herbs, then the cheese, coating each piece evenly.
4. In a lightly greased bundt pan, place each coated dough ball until the pan is completely full.
5. Bake at 350°F for 30-35 minutes.
6. When you remove the bundt pan from the oven, let the bread cool in the pan for 5-10 minutes. Once it has cooled down a bit, loosen from the edge with a butter knife, then flip upside down onto a large plate. Flip back upright onto the plate you plan to serve from.
Optional: Serve with marinara sauce for dipping.
