Ingredients

The following ingredients have 16 Servings
  • 2 16-oz. cans jumbo refrigerated buttermilk biscuits
  • ¼ cup unsalted butter (melted)
  • ¼ cup chopped fresh Italian parsley (plus more for topping)
  • 2 Tbsp olive oil
  • 2 tsp Italian seasonings
  • 2 tsp minced garlic
  • 4 oz. Cabot Vermont Sharp cheddar cheese (shredded)
  • 4 oz. Cabot Monterey Jack cheese (shredded)
  • 5 oz. pepperoni (I used mini pepperoni)
  • marinara sauce (warmed (for dipping))

Instruction

  • Preheat oven to 350°F.
  • Open biscuit cans and cut each biscuit into 4 quarters; place dough in large bowl. Add melted butter, chopped parsley, olive oil, Italian seasonings and minced garlic; stir until well combined.
  • Spray a bundt or tube pan generously with nonstick baking spray.
  • Using a medium bowl, add Vermont Sharp Cheddar cheese and Monterey Jack cheese; stir until well combined.
  • Transfer ¼ of the dough pieces into the prepared baking pan. Sprinkle ½ cup of cheese and ¼ of the pepperoni on top. Repeat process with remaining dough, cheese and pepperoni.
  • Tent top of pan with foil and bake for 30 minutes. Remove foil and continue baking for 10-15 minutes, or until top is golden brown.
  • Let cool in pan for 10 minutes before inverting monkey bread onto a serving plate.
  • Garnish top with freshly chopped parsley and serve with warm marinara sauce for dipping.