Garlic Herb Monkey Bread

Earlier this month, Eugene, Hudson, and I packed into the car and drove down to Maryland to co-host a baby shower for my friend Sara. As far as showers go, we kept it super relaxed, with a guest list that included everyone--men, women, kids, even the dog. I was in charge of food (of course), and pulled together an easy, crowd-pleasing menu to feed the large group. I prepared an array of hearty salads, roasted chicken breasts, herbed quinoa, and a few fun things for appetizers.

The biggest hit? Definitely this easy Garlic Herb Monkey Bread, which the guests tore into and ate along with various dips and cheeses.

If you've never made monkey bread, I definitely recommend it. It's one of those easy "cheater" recipes that starts out with premade dough. I used refrigerated buttermilk biscuits, but you could also use pizza dough or even your own favorite bread dough.

The way it works is, you chop up the dough into chunks, then toss them in a sauce made from olive oil, garlic, and pureed herbs. Once thoroughly coated, you layer it in a greased bundt pan (I used this bundt pan) with grated parmesan cheese, and bake until puffed and golden.

Since the dough was all chopped up, the pieces pull-apart easily and are super fun to eat.

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Garlic Herb Monkey Bread

3/4 cup extra virgin olive oil
1 small bunch parsley, washed, trimmed and dried
1 teaspoon fresh rosemary leaves
1 teaspoon ground oregano
4 garlic cloves, peeled
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 16oz cans refrigerated buttermilk biscuit dough
1/2 cup grated parmesan cheese

Preheat oven to 350 degrees. Generously grease a 12-cup fluted bundt pan with baking spray.

In a blender, combine the oil, parsley, rosemary, oregano, garlic, salt, and black pepper, and puree until very smooth.

Separate the refrigerated biscuit dough and use a knife to cut each one into four pieces. Toss in a large bowl with the dressing until evenly coated.

Place 1/3 of the dough in the bottom of the bundt pan. Sprinkle with half the cheese, then top with another 1/3 of the dough. Sprinkle with the remaining cheese, then the rest of the dough.

Bake for 30 minutes, or until puffed, golden brown and baked completely through. Let cool in pan for 10 minutes before turning out onto a serving platter. Serve warm.

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