Cheesy Italian Monkey Bread
Get ready to wow your taste buds with Cheesy Italian Monkey Bread, a pull-apart bread masterpiece that’s as fun to eat as it is delicious! Made with fluffy refrigerated biscuit dough, this savory treat is loaded with gooey mozzarella, rich Parmesan, and infused with the bold flavors of garlic, fresh parsley, and classic Italian seasoning. Baked to golden perfection in a bundt pan, each bite bursts with cheesy goodness and buttery herb flavor. Perfect as an appetizer, side dish, or party centerpiece, this easy-to-make recipe is ready in under an hour and pairs beautifully with marinara or Alfredo sauce for dipping. Whether you're entertaining a crowd or indulging in comfort food cravings, this Cheesy Italian Monkey Bread is sure to impress!
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Recipe Information
Ingredients
- 16 oz Refrigerated biscuit dough
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 stick Butter
- 2 tbsp Olive oil
- 4 Garlic cloves
- 2 tbsp Fresh parsley, chopped
- 2 tsp Dried Italian seasoning
- 0.5 tsp Salt
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick cooking spray and set it aside.
Cut the refrigerated biscuit dough into quarters, creating small, bite-sized pieces. Place them in a large mixing bowl.
Melt the butter in a small saucepan or microwave-safe bowl. Finely mince the garlic cloves and add them to the melted butter.
Stir in the olive oil, chopped parsley, Italian seasoning, salt, and red pepper flakes (if using) into the butter mixture. Let this sit for a minute to incorporate the flavors.
Pour the garlic butter mixture over the biscuit dough pieces and toss until every piece is evenly coated.
Add the shredded mozzarella cheese and grated Parmesan cheese to the bowl. Gently toss to distribute the cheese throughout the dough.
Layer the coated dough pieces into the prepared bundt pan, ensuring an even distribution. Press down lightly to compress the dough but don’t overpack it.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the bread has puffed up beautifully.
Remove the pan from the oven and allow the bread to cool for about 5–7 minutes. Carefully invert it onto a serving plate.
Serve warm with a side of marinara or Alfredo sauce for dipping. Enjoy your Cheesy Italian Monkey Bread!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 334 mg | 26% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
