Chimichurri Monkey Bread Recipe

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Chimichurri Monkey Bread Recipe
Chimichurri Monkey Bread Recipe photo by Taste of Home
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Chimichurri Monkey Bread Recipe

Read Reviews
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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1 serving: 179 calories, 6g fat (1g saturated fat), 0 cholesterol, 603mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 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
  1. In a shallow bowl, combine the first nine ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture.
  2. 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.
Originally published as Chimichurri Monkey Bread in Simple & Delicious August/September 2012, p37

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Reviews forChimichurri Monkey Bread

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Marciamello User ID: 7983125 216068
Reviewed Dec. 27, 2014

"Very tasty- my hubby loved it!"

MY REVIEW
aug2295 User ID: 4631582 139130
Reviewed Sep. 9, 2012

"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."

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