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READY IN: 45mins
INGREDIENTS 12ounces Fontina cheese , shredded(about 3 cups) 7garlic cloves , finely chopped 3tablespoons chopped fresh rosemary 2tablespoons chopped fresh flat-leaf parsley 1 ⁄2 cup unsalted 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 Carbohydrate 50.9 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. Source: Read Full Article
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