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Chimichurri Monkey Bread

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
Chimichurri Monkey Bread
Chimichurri Monkey Bread Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    12 servings
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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

Directions

  • 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
1 serving: 209 calories, 11g fat (3g saturated fat), 0 cholesterol, 588mg sodium, 25g carbohydrate (3g sugars, 0 fiber), 3g protein.

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