Ingredients:
2 cans of Home Style Biscuit Dough (each can is an 8 count)
1 to 2 cups of mozzarella cheese
2 cups of toppings (I used 1/2 cup of each: Canadian bacon, black olives, onion, and green pepper, all chopped) Use your favorite topping, even if it is only one, just as long as it is 2 cups of topping.
Marinara Sauce (1 cup or so)
4 tablespoon of butter
1 tablespoon of Italian Seasoning
1/2 teaspoon of garlic salt
Here we go:
First thing you want to do is preheat your oven to 400 degrees and oil your bundt pan down.
Melt your butter down and add the Italian Seasoning and the garlic salt to the butter and mix well.
Line up all your ingredients so you can do this in an assembly type of order and it goes more smoothly.
Line up the cheese, marinara sauce, toppings, butter mixture and your bundt pan.
I leave one can of the biscuit in the fridge until ready to use. I find that they separate better when cold.
Open the can of biscuits and on the side of each biscuit you should see a seam and gently pull that open to make a pocket. I just use my finger, but a knife can help as well.
Put in a pinch of cheese, then a heaping teaspoon of marinara sauce, a total of 4 pinches of toppings, (so if you are only using one topping, you will need 4 pinch, I'm using 4 toppings so I did a pinch of each one), and then another pinch of cheese.
Seal the biscuit by pinching together. Make sure it is sealed really well.
Dip the biscuit into the butter mixture.
Place the biscuit into the bundt pan, seam side up.
Bake for 35 minutes or until they are golden brown.
Remove and let them rest in the bundt pan for about 5 minutes.
Turn the bundt pan onto a plate and they should fall right out.
I dip mine in Marinara sauces and they are scrumdiddlyumptious.
I like to use them for lunches, even cold they are good.
Adapted from the recipe of: http://www.quickfoodrecipes.org/pizza-monkey-bread/
Enjoy,
Debra
