I was introduced to Monkey bread years ago but never a savory monkey bread. Until the other day, watching “Food Network’s The Kitchen“! It was their Italian episode, so they made a Parmigiano “Monkey Bread” with Soppressata and Olives. It looked delicious and was easy to make. I know my kids love sweet monkey bread, but will they love savory too? We were going to find out. Here is my version of Greek Monkey Bread. Enjoy, and please try it.
Ingredients:
2-3 jumbo Pillsbury Grand Biscuit Dough
1 1/4 cup of grated Locatelli Romano Cheese
1/2 cup of Feta Cheese
1/2 cup Sun-dried Tomatoes – diced
1/2 cup Kalamata Olives – diced
2/3 cup of Olive Oil (extra virgin)
3 Tbsp Dried Oregano
1 tsp Granulated Garlic
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste (Optional)
Instructions:
Preheat the oven to 350 degrees. Use cooking spray and coat a bundt pan. Set aside.
Cut each Grands biscuit into quarters and roll each quarter into a ball. Set aside on a cookie sheet, so they don’t stick to one another.
Mix the grated Romano cheese, feta cheese, sundried tomatoes (diced), kalamata olives, oregano, garlic, red pepper flakes. Then add the oil slowly and stir it into the mix.
Add the Grands biscuit balls a few at a time until you add the entire amount into the bowl. Coat completely.
Layer the coated balls into the bundt pan.
Bake till golden brown or about 45 minutes. Let sit for 15 minutes before removing from mold. Note: if you have an issue with the center not being cooked, just put the slice back and return it the bundt and bake an additional 10 minutes or more.
Serve warm or room temperature with tomato sauce.
Here’s the printable Monkey Bread Recipe:
Ingredients
- 2-3 jumbo Pillsbury Grand Biscuit Dough
- 1 1/4 cup of grated Locatelli Romano Cheese
- 1/2 cup Feta Cheese
- 1/2 cup Sundried Tomatoes - diced
- 1/2 cup Kalamata Olives - diced
- 2/3 cup of Olive Oil (extra virgin)
- 3 Tbsp Dried Oregano
- 1 tsp Granulated Garlic
- 1/2 tsp Red Pepper Flakes
- Salt and Pepper to taste (Optional)
Instructions
- Preheat the oven to 350 degree. Use cooking spray and coat a bundt pan. Set aside.
- Cut each Grands biscuit into quarters and roll each quarter into a ball. Set aside on a cookie sheet so they don't stick to one another.
- Mix the grated Romano cheese, Feta cheese, sun-dried tomatoes (diced), kalamata olives, oregano, garlic, red pepper flakes. Then add the oil slowly and stir it into the mix.
- Add the Grands biscuit balls a few at a time until you add the entire amount into the bowl. Coat completely.
- Layer the coated balls into the bundt pan.
- Bake till golden brown or about 45 minutes. Let sit for 15 minutes before removing from mold. Note: if you have an issue with the center not being cooked, just put the slice back and return it the bundt and bake an additional 10 minutes or more.
- Serve warm or room temperature with tomato sauce.
After the dish had finished cooking, we yelled upstairs, “Monkey Bread is ready!” and the kids ran down the stairs. We explained that it was a savory monkey bread. My daughter, the sweet connoisseur of our home, was reluctant to try. But, eventually, she did and loved it. My son, who loves savory dishes, ate a quarter of it. He was won over at the first bite!
I hope you and your family love this dish. If you do decide to try it, please come back and leave a comment. Also, if you have any questions, please let me know.
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I’ve heard of monkey bread, but I don’t think I’ve ever had it. It looks yummy and pretty easy to make.
There are a bunch of recipes on the web. The kids love it because it pulls apart and they can use their hands.
This sounds so fabulous. I’ve had the sweet monkey bread too, but never thought of this Italian style. Yum! This is a must try. It comes out beautifully.