Chimichurri Monkey Bread Recipes

CHIMICHURRI MONKEY BREAD

Chimichurri Monkey Bread image

The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly thanks to refrigerated biscuits. Serve warm as an appetizer with marinara for dipping, or as a side to an Italian entree. -Eden Dranger, Los Angeles

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/4 cup minced fresh parsley
1/4 cup olive oil
2 tablespoons minced fresh oregano
1 tablespoon white wine vinegar
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Steps:

In a shallow bowl, combine the first 9 ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture., Place biscuit pieces in a greased 10-in. fluted tube pan. Bake at 375° for 18-22 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 209 calories, Fat 11g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 588mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

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