Garlic Cheese Monkey Bread
Transform your next gathering into a flavor-packed experience with this irresistible Garlic Cheese Monkey Bread. Combining buttery biscuits, gooey mozzarella, and nutty Parmesan, this pull-apart bread is filled with rich garlic butter and a touch of fresh parsley for an herbaceous kick. It’s quick and easy to prepare, thanks to refrigerated biscuit dough, and bakes to golden perfection in just 30 minutes. Perfect as a shareable appetizer or a fun side dish, this cheesy bread is best served warm with a side of marinara for dipping. Whether you’re hosting a party or looking for an indulgent family treat, this savory crowd-pleaser is guaranteed to disappear in seconds!
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Recipe Information
Ingredients
- 16 ounces Refrigerated biscuit dough
- 6 tablespoons Unsalted butter
- 4 Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a Bundt pan generously using cooking spray to ensure the bread releases easily after baking.
Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned. Remove from heat and stir in chopped parsley and salt. Set aside.
Open the biscuit dough cans and separate the dough into individual biscuits. Cut each biscuit into quarters using a knife or kitchen scissors.
Place the mozzarella cheese and Parmesan cheese in a large mixing bowl. Add the biscuit dough quarters and toss to coat them with the cheese mixture.
Drizzle half of the garlic butter mixture over the dough and cheese pieces. Toss the mixture gently to ensure each piece is evenly coated.
Arrange the coated dough and cheese pieces evenly in the prepared Bundt pan. Pour the remaining garlic butter mixture over the top.
Place the Bundt pan in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and cooked through. You can check doneness by inserting a skewer or knife into the bread—it should come out clean.
Once baked, remove the Bundt pan from the oven and let it cool for 5 minutes. Carefully invert the bread onto a serving plate to release it from the pan.
Serve warm and enjoy! Pull apart the bread pieces, dipping them in marinara sauce if desired.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.6 g | 257% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 7041 mg | 306% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 22.8 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2200 mg | 169% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 590 mg | 13% | |
*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.
