We’re having Ben’s cross country team over for a pasta dinner tonight, and after several test runs I’m pleased to report that the garlic monkey bread is a go.
Two 7-ounce tubes of refrigerated biscuit dough
1/4 cup melted butter
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1. Open the first tube of biscuit dough and separate it into 10 pieces. Then tear those in half and randomly distribute them in an ungreased Bundt cake pan, like so:
2. Melt the butter and stir in the Parmesan cheese and the spices. (This started out in my Swiss Heritage cookbook as a “Dilly Cheese Ring,” but we decided we like oregano and basil better than dill.)
3. Drizzle half the garlic butter sauce over the dough pieces.
4. Now open the second tube of dough and separate it into 10 pieces which you then tear into 20 pieces and randomly distribute those on top of the others.
5. Drizzle the rest of the sauce over the top.
6. Bake at 350 degrees until they look done. (I’m sorry, but I always forget to note the time when I’m baking, and even if I did, it’s not like your oven would bake precisely like mine anyway, and even if it did maybe you like yours more or less done than I do.)
Note: I would say that this batch serves about five people. I’ve successfully doubled the recipe with no problems, but in our tests quadrupling it didn’t work. Some of the pieces on top got overly brown, while the ones underneath were still doughy. So, given that it would be kind of a hassle to have so many people pawing at one giant gnarly ring of bread anyway, I’m going to bake these in separate pans, pull them apart in various-sized clumps and serve in a large bowl.