Ingredients
Instructions
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).
Source: Adapted from Geoffrey Zakarian FoodNetwork
- 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
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).
Source: Adapted from Geoffrey Zakarian FoodNetwork
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