Garlic Rosemary Monkey Bread

READY IN: 45mins

INGREDIENTS

  • 12ouncesFontina cheese, shredded(about 3 cups)
  • 7garlic cloves, finely chopped
  • 3tablespoons chopped fresh rosemary
  • 2tablespoons chopped fresh flat-leaf parsley
  • 12 cupunsalted butter, melted, plus more for Bundt pan
  • 2 (16 ounce) cans refrigerated buttermilk biscuits
  • olive oil and flaky salt, for serving
  • NUTRITION INFO

    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 %

    DIRECTIONS

  • 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.
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