Ingredients
- 1 large egg
- 3/4 cup extra virgin olive oil
- 1 small bunch parsley, finely minced
- 1 teaspoon fresh rosemary leaves, minced
- 1 teaspoon garlic powder
- 1 teaspoon ground oregano
- 6 large fresh garlic cloves, finely minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 16-ounce cans refrigerated buttermilk biscuit dough
- 1½ cups shredded Parmesan, divided.
- 1 cup hot marinara sauce, for dipping
Chef notes
If you've never made monkey bread, I definitely recommend it. It's one of those easy "cheater" recipes that starts out with pre-made dough. I used refrigerated buttermilk biscuits, but you could also use pizza dough or even your own favorite bread dough. If you don't have a tube pan, this can also be made in a ceramic baking dish.
Preparation
Preheat oven to 350 degrees. Generously grease a 12-cup bundt or tube pan with baking spray.
In a medium bowl, beat the egg well, then stir in olive oil, parsley, rosemary, garlic powder, oregano, minced garlic, pepper, salt and 1 cup of the Parmesan.
Separate the refrigerated biscuit dough and use a knife to cut each one into six pieces. Toss in a large bowl with the egg mixture, until evenly coated.
Place 1/3 of the dough in the bottom of the bundt pan. Sprinkle with some of the remaining cheese, then top with another 1/3 of the dough. Sprinkle with a bit more cheese, then the rest of the dough and the last of the cheese.
Bake for about 35 minutes, or until puffed, golden brown, and baked completely through. Let cool in pan for 15 minutes, then use a knife to loosen edges before turning out onto a serving platter.
Serve warm or room temperature, with marinara sauce for dipping.
