Parmigiano "Monkey Bread" with Soppressata and Olives

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Nonstick cooking spray, for greasing the pan

3 cans plain biscuit dough

1 1/4 cups grated Parmigiano-Reggiano 

1 cup finely chopped soppressata

2/3 cup extra-virgin olive oil 

1/2 cup mixed olives, pitted and chopped 

1/2 cup fresh basil leaves, minced 

1/2 teaspoon red chile flakes 

Kosher salt and freshly ground black pepper