Garlic Rosemary Monkey Bread

READY IN: 45mins

12ouncesFontina cheese, shredded(about 3 cups)

7garlic cloves, finely chopped

3tablespoons chopped fresh rosemary

2tablespoons chopped fresh flat-leaf parsley

¹⁄₂ cupunsalted butter, melted, plus more for Bundt pan

2 (16 ounce) cans refrigerated buttermilk biscuits

olive oil and flaky salt, for serving

Serving Size: 1 (174) g

Servings Per Recipe:8

Calories: 638.3

Calories from Fat 362 g 57 %

Total Fat 40.3 g 62 %

Saturated Fat 19.5 g 97 %

Cholesterol 81.1 mg 27 %

Sodium 1478.3 mg 61 %

Total Carbohydrate50.9 g 16 %

Dietary Fiber 1 g 3 %

Sugars 9.1 g 36 %

Protein 18.8 g 37 %

Preheat oven to 375.

Stir together cheese, garlic, rosemary, and parsley in a medium bowl.

Place melted butter in a separate bowl.

Cut each biscuit in half and roll each half into a ball.

Dip balls in butter, then transfer to cheese mixture, rolling to coat.

Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.

Bake until golden brown, 23-25 minutes.

Let bread cool for 5 minutes before removing from pan.

Just before serving, drizzle with oil and top with flaky salt.

TIP:Leave the bread in its Bundt pan to travel.You can reheat (and then garnish) at the party, but it’s delicious at room temperature, too.