How to Make Savory Monkey Bread

by in Food Network Magazine, November 2nd, 2013

savory monkey breadInstead of passing the breadbasket on Thanksgiving, serve this fun pull-apart loaf: Brush a tube pan with olive oil and put four or five toppings in small bowls (we used shredded cheddar, paprika, chopped dill, parsley and almonds). Form refrigerated breadstick dough into small balls (you’ll need three 11-ounce tubes), then roll each ball in a topping. Arrange the balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake at 350 degrees F until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.

You can assemble the bread in the morning: Just cover with plastic wrap and refrigerate. Uncover and bake while your turkey rests.

(Photograph by Kang Kim)

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Comments (19)

  1. cheranne JOhnson says:

    How many tubes of breadstick dough per bundt pan? just one?

  2. Heather says:

    I tried making this. It was a bit dry for me or maybe I didn't add enough seasonings. Maybe I'll use mozarella cheese or butter and garlic. Overall, thanks for the recipe! It was a great idea to bring to the Thanksgiving table. Let's hope my "final draft" will be a hit on that day! :)

  3. kayia56 says:

    I made this on Thanksgiving (I varied the toppings because my husband doesn't eat cheese). These were great. I used refrigerated biscuit dough and a bundt cake pan…no olive oil…cooking spray instead.

    I WILL make these again…there were none leftover at the end of the meal

  4. najeebaansar says:

    thanks for sharing visit my blogs too
    delightfullcookbook.blogspot/com
    cookingdelightt.blogspot.com

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