Cheesy Italian Monkey Bread

⏱ 50 mins 🍽 8-10 serving(s) 🏷 Breads

This pull-apart bread is a fun and cheesy centrepiece for sharing. Quartered buttermilk biscuits are coated in a Parmesan and Italian seasoning mix, then layered with mozzarella cheese in a fluted tube pan. After a drizzle of melted butter, it bakes until beautifully golden. Once turned out, the warm, cheesy bread is perfect for pulling apart and dipping into a side of marinara sauce.

Cheesy Italian Monkey Bread

Ingredients

  • 1 cup grated parmesan cheese
  • 2 teaspoons italian seasoning
  • 4 (4 1/2 ounce) cans refrigerated buttermilk biscuits
  • 1/4 cup butter, melted
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 2 cups marinara sauce

Method

  1. Preheat your oven to 350°F.
  2. Use shortening or cooking spray to grease a 12-cup fluted tube cake pan.
  3. Combine the grated Parmesan cheese and Italian seasoning in a 1-gallon bag.
  4. Take the refrigerated biscuits and separate them, then cut each biscuit into four pieces.
  5. Put all the biscuit quarters into a large plastic bag.
  6. Give the bag a good shake to coat the dough pieces in the cheese mixture.
  7. Arrange half of the coated dough pieces in the bottom of your prepared pan.
  8. Scatter the shredded mozzarella cheese evenly over the dough layer.
  9. Add the remaining dough pieces on top of the mozzarella cheese.
  10. Sprinkle any leftover Parmesan cheese mixture from the bag over the top.
  11. Drizzle the melted butter evenly over the entire surface.
  12. Bake for 30 to 35 minutes, until the bread is a deep golden brown colour.
  13. Once baked, invert a heatproof plate over the pan and carefully turn both over together to release the bread.
  14. Serve the warm bread by pulling it apart, accompanied by the marinara sauce for dipping.

Nutrition (per serving)

Sodium1187500 mg

Recipe details

CategoryBreads
AuthorDiana Adcock