Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Italian Classics
Parmigiano
Total:
55 min
Active:
15 min
Yield:
10 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Special equipment: a 12-cup bundt pan

Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan with cooking spray.

Separate the biscuits, cut them in half and roll each piece into a ball.

Add the dough balls, cheese, soppressata, olive oil, olives, basil, chile flakes and some salt and pepper to a bowl and fold together until everything is fully combined. Put the mixture in the prepared pan.

Bake until the top is golden brown and the biscuits are fully cooked and risen, about 30 minutes. Allow the bread to rest for 10 minutes before serving (out of the mold or in the mold works).

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