Think of this pull-apart creation as cheesy garlic bread brought to the next level. Starting with prepared biscuit dough cuts your hand-on time down to 10 minutes.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
12 servings
Level:
Easy
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: A 10-inch nonstick Bundt pan

Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter and garlic in a medium microwave-safe bowl and microwave until the butter is melted. Set aside to cool slightly. Brush the Bundt pan with some of the butter to lightly coat.

Meanwhile, cut the biscuits into quarters. Combine the Parmesan and rosemary in a large bowl and stir together.

Working in batches, toss the biscuits in the melted garlic butter, roll them in the Parmesan mixture to lightly coat and add them to the Bundt pan. Sprinkle the top with any leftover Parmesan mixture and drizzle with any leftover butter.

Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

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