I love monkey bread. I love that it’s a quick, easy, and delicious way to pack a lot more flavor into any traditional biscuit dough. Usually monkey bread is sweet and is made as more of a breakfast or even as a dessert. Such as my cherry pie version, or my pumpkin spice one! But, not much can beat the strawberries and cream monkey bread.
Today though, I was craving tomato soup and some crunchy bread. It’s chilly out and that traditional meal sounded very comforting. But then! I thought better of myself. Why make a boring plain old grilled cheese when I could make something drinkable, dipable, and fun instead?!
Savory monkey bread to the rescue! Unlike the sweet versions, this monkey bread is intended to be savor and served as a side or appetizer for lunch or dinner. Of course, go big or go home… am I right? I couldn’t just stop at savory. Instead I made this into a monster montage of several different fun flavors.
Each bite of this bread is rolled into one of six different combinations to leave you with one large pile of awesome in the end. We’ve got cranberry and cracked pepper, ‘everything’, parmesan and rosemary, pecan, cheddar and chive, and herbed parsley!
Like I said, this bread is perfect for serving along side some soup, or even as a hot appetizer with some sort of spread or dip. I love it because it’s great for a crowd; making a large potion that is sure to have something for everyone!
TheSkinnyFork.com Who says monkey bread has to be sweet? This savory take on monkey bread is perfect for serving on the side with soup around the holidays! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 16 • Serving Size: 1/16th Divided • Calories: 294 • Fat: 14 g • Saturated Fat: 6 g • Carb: 34 g • Fiber: 3 g • Protein: 8 g • Sugar: 3 g • Sodium: 422 mg
• 2 (16 Oz.) Cans of Refrigerated Biscuit Dough
• 1/2 C. Light Melted Butter
• 1 1/2 Tsp. Minced Garlic
• 1/2 C. Dried Cranberries
• Fresh Cracked Black Pepper
• 1/4 C. Poppy Seeds
• 1/4 C. Sesame Seeds
• 1/2 C. Grated Parmesan Cheese
• 1 Tbsp. Crushed Rosemary
• 1/2 C. Chopped Pecans
• 1/2 C. Grated Cheddar Cheese
• 1 Tbsp. Dried Chives
• 1/2 C. Chopped Fresh Parsley
Preheat the oven to 350 degree F. and lightly coat the inside of a bundt pan with non-stick baking spray and set aside.
Cut each of the biscuits into 6-8 pieces and combine the 1/2 C. melted butter and 1 1/2 Tsp. minced garlic together in a small bowl; set aside.
Set out six more bowls.
Combine the toppings accordingly into each of the six bowls as follows:
Bowl 1: 1/2 C. Dried Cranberries + Pepper
Bowl 2: 1/4 C. Poppy Seeds + 1/4 C. Sesame Seeds
Bowl 3: 1/2 C. Parmesan + 1 Tbsp. Crushed Rosemary
Bowl 4: 1/2 C. Chopped Pecans
Bowl 5: 1/2 C. Cheddar Cheese + 1 Tbsp. Chives
Bowl 6: 1/2 C. Parsley
Roll the dough pieces into the butter and then into the toppings to coat the pieces of dough in the naughty fun bits.
Transfer the coated dough into the prepared bundt pan.
Place the pan into the oven to bake for about 45 minutes or until the dough has cooked through.
NOTE: You may need to cover lightly with foil if the tops of the bread start to brown too much.
Once done, remove from the oven and allow to cool slightly before turning over onto a serving plate.
Serve right away and enjoy!
Nutritional Claims: Balanced • Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher