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Chimichurri Monkey Bread Recipe

Chimichurri Monkey Bread Recipe photo by Taste of Home

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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

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Chimichurri Monkey Bread Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

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
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 nine 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 5 minutes before inverting onto a serving plate. Yield: 12 servings.

Nutritional Facts 1 serving equals 179 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 603 mg sodium, 27 g carbohydrate, trace fiber, 5 g protein.

Originally published as Chimichurri Monkey Bread in Simple & Delicious August/September 2012, p37

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Chimichurri Monkey Bread

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(1-1) of 1 reviews

Reviewed on Sep. 09, 2012 by aug2295

This was absolutely wonderful! Prep was simple and it stole the show at dinner. I used a cheap vinegar and regret that - will use a good quality vinegar next time.