Garlic Oregano Monkey Bread
This garlic oregano monkey bread turns refrigerated biscuit dough into a fun, pull-apart savory bread tossed with melted butter, garlic, oregano, and Parmesan. It’s buttery, aromatic, and perfect to serve with pasta, roasted meats, or as a shareable centerpiece for dinner or gatherings.
Servings: 8 people
Cost: $5
Ingredients
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon olive oil
- 1 teaspoon finely minced garlic
- 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried oregano)
- ½ teaspoon kosher salt (or to taste)
- ½ cup freshly grated Parmesan cheese (divided)
- 1 (12-ounce) can refrigerated biscuits
Instructions
- Preheat the oven to 375ºF.
- In a 1 to 1 1/2 quart baking dish (eyeball it, and see if it looks big enough to hold the biscuits), combine the melted butter, olive oil, garlic, oregano, salt, and 1/4 cup of the Parmesan.
- Separate the dough into biscuits, and cut each biscuit into quarters. Place the pieces in the pan with the butter mixture and use your hands to toss to combine and coat the pieces well. Distribute the dough pieces out evenly in the pan, and sprinkle with the remaining Parmesan cheese. Cover with aluminum foil.
- Bake for 20 minutes, then remove the foil. Bake for another 15 to 20 minutes until the top is golden brown and the inside is cooked through, with no doughy pockets (use a butter knife to check out the middle). Cool for 5 minutes in the pan on a wire rack. Invert the monkey bread onto the rack, then flip the bread carefully over again and transfer to a serving plate. Serve warm, and let everyone pull it apart into hunks.
Notes
Originally published on NBC News/Better
Nutrition
Calories: 280kcal | Carbohydrates: 29g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 785mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg