The biggest hit? Definitely this easy Garlic Herb Monkey Bread, which the guests tore into and ate along with various dips and cheeses.
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.
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!
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.