Cheesy Monkey Bread
Herb and cheese bread that can be pulled apart and dunked in marinara sauce.
Ingredients
- 2 cans of jumbo refrigerated biscuits
- 4 cloves garlic, minced
- 5 tablespoons (75 ml) butter, melted
- 1 shallot, finely chopped
- 1/4 teaspoons (1.3 ml) red pepper flakes
- 1 cup (240 ml) Monterey jack
- 1 cup (240 ml) mozzarella
- 1 cup (240 ml) parmesan
- 2 tablespoons (30 ml) parsley, finely chopped
- Marinara, for serving
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryRound Drip Pan
The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C.
Step 2
Mix together butter, garlic, shallot, and red pepper flakes.
Step 3
Grease a Big Green Egg Round Drip Pan. Cut the biscuits into fourths. Layer half the biscuits in the outer circular area until the circle is closed, leaving the center area open. Drizzle with half the butter mixture. Then sprinkle 1/2 cups (120 ml) of the Monterey jack, 1/2 cups (120 ml) of the mozzarella cheese, and 1/2 cups (120 ml) of the parmesan on top.
Step 4
Make a top layer with the rest of the cut-up biscuits. Drizzle with the rest of the butter mixture. Then sprinkle 1/2 cups (120 ml) of the Monterey jack, 1/2 cups (120 ml) of the mozzarella cheese, and 1/2 cups (120 ml) of the parmesan on top. Top with parsley.
Step 5
Bake 25 minutes or until the top is gold brown. Serve with marinara.
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