Mediterranean Pull Apart Bread
Put a fun spin on monkey bread with this Mediterranean Pull Apart Bread! Think melty cheese, bread, olives, artichokes and sun-dried tomatoes - yum!
Servings: 8 servings
Calories: 455kcal
Ingredients
- 2 16-oz. cans jumbo refrigerated buttermilk biscuits
- ¼ cup unsalted butter melted
- ¼ cup chopped fresh basil plus more for topping
- 2 Tbsp olive oil
- 2 tsp dried oregano
- 2 tsp minced garlic
- 8 oz. Monterey Jack cheese shredded (I used Cabot's Monterey Jack)
- 1 14.5-oz. can artichoke hearts, chopped
- ¼ cup chopped Kalamata olives
- ½ cup chopped sun-dried tomatoes
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 350°F.
- Open biscuit cans and cut each biscuit into 4 quarters; place dough in large bowl. Add melted butter, chopped basil, olive oil, oregano and minced garlic; stir until well combined.
- Spray a bundt or tube pan generously with nonstick baking spray.
- Using a medium bowl, add Monterey Jack cheese, artichoke hearts, Kalamata olives, sun-dried tomatoes and feta cheese; stir until well combined.
- Transfer ¼ of the dough pieces into the prepared baking pan. Sprinkle ¼ of the toppings mixture on top of the dough. Repeat process with remaining dough and toppings mixture.
- Tent top of pan with foil and bake for 40 minutes. Remove foil and continue baking for 10-15 minutes, or until top is golden brown.
- Let cool in pan for 10 minutes before inverting monkey bread onto a serving plate.
- Garnish top with freshly chopped basil before serving.
Nutrition
Calories: 455kcal | Carbohydrates: 32g | Protein: 13g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1086mg | Potassium: 278mg | Fiber: 2g | Sugar: 3g | Vitamin A: 589IU | Vitamin C: 7mg | Calcium: 303mg | Iron: 3mg
