Savory Monkey Bread Recipe
This savory monkey bread is easy to customize. Make it your own by switching up the toppings to fit your style.
Equipment
- Springform bundt pan
Ingredients
- 2 16 oz cans biscuits (we used Pillsbury)
- 1 stick butter melted
- 4 cloves garlic minced, or garlic powder
- 1/2 bunch scallions chopped
- 8 oz shredded cheddar cheese
- 1/2 cup dried cranberries
- 1/2 cup fresh parsley
- 1/2 cup grated Parmesan cheese
- 1 tbsp paprika
- pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Grease a springform bundt pan.
- Get 4 small bowls and lay out the toppings. One bowl should have cheddar cheese, scallions, and pepper, another fresh parsley, another dried canberries, and another Parmesan cheese and paprika. Get 1 more small bowl and mix together the minced garlic and melted butter.
- Slice each biscuit into quarters. Try to make the quarters as even as possible so they cook evenly. Roll each quarter into a small ball.
- Dip the ball first in the garlic butter mixture and then one of the toppings.We like the look of alternating each of the toppings in a pattern.
- Place a tray under your springform pan and bake for 35 minutes. If the top starts to brown early, cover it with aluminum foil.
- Cool in the pan for 7 minutes. Use a silicone spatula to free the edges of the pan. Invert onto a plate and relase the spring form.
- Serve warm with butter and enjoy!
Nutrition
Calories: 273kcal | Carbohydrates: 9g | Protein: 9g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 432mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1211IU | Vitamin C: 7mg | Calcium: 270mg | Iron: 1mg