Monkey Bread - Cheesy, Sun Dried Tomato, Pesto

Ingredients

• Nonstick cooking spray, for greasing the pan
• 3 cans plain biscuit dough
• 1 1/4 cups grated Parmigiano-Reggiano
• 3 tablespoons basil pesto sauce
• 1/2 cup extra-virgin olive oil
• 1/3 cup sun dried tomatoes
• 1/2 cup fresh basil leaves, minced
• 1/2 teaspoon red chile flakes
• Kosher salt and freshly ground black pepper

Instructions: 

Put the olive oil, pesto, salt and pepper and set aside. Chop up the sun-dried tomatoes into small pieces and place into a bowl and then set them aside. Butter or oil your bundt pan.

Cut the biscuits into 4 pieces and roll them into a ball, dip into the olive oil pesto mixture, and begin layering in the bundt pan. After one layer of dough balls cover the bottom of the pan, top with half of the parmesan and half of the sun-dried tomatoes. Repeat for another layer, then finish with a third layer of dough. Loosely cover the bread and let it rise for another hour, until it’s nearly doubled.

Preheat your oven to 350F. Bake the bread for 30-45 minutes, until golden brown. Allow it to cool for a few minutes before inverting it onto a serving plate. Serve with marinara or pesto sauce for dipping.

Source:  Adapted from FoodNetwork and yinandyolk.com