Today I have a fun little recipe for you. Crazy as it sounds I must be the only person who did not grow up with monkey bread. The first time I ever made it was when I created a Cake Batter Monkey Bread recipe for Pillsbury. I started experimenting and came up with a cheesy garlicky version that is a fun way to serve bread with an Italian meal.
Kids will be happy to help you roll the balls of dough into the melted garlic butter and into the herbed Parmesan cheese. You can create individual dishes or place in one dish. Serve a little marinara sauce as a dipping sauce.
Italian Parmesan Monkey Bread
By October 16, 2012Published:
- Yield: 4-6 Servings
- Prep: 15 mins
Today I have a fun little recipe for you. Crazy as it sounds I must be the only person who did not grow up with monkey bread. The …
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated biscuits
- 1/2 cup butter melted
- 1/2 cup pancetta cubed and cooked crisp
- 3 cloves garlic minced
- 3/4 cup parmesan cheese grated
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Heat oven to 375°F. Spray 4 (4-oz) soufflé dishes with cooking spray.
- Separate dough into 8 biscuits. Cut each biscuit into 4 pieces. Roll into balls. Place melted butter and garlic in small bowl. In another small bowl, mix parmesan cheese, Italian seasoning, and pepper flakes. Dip each ball of dough into melted butter, then roll in parmesan cheese.
- Place 4 balls in each soufflé dish. Sprinkle with pancetta and parmesan cheese. Top with 4 balls and repeat pancetta and parmesan cheese.
- Bake about 20 minutes or until puffed up and browning on edges.
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