Cheesy Monkey Bread
- Canola oil for greasing pan
- 1/4 cup (50 mL) grated Parmesan cheese
- 1/2 tbsp (7 mL) Italian Seasoning Mix
- 3 mozzarella string cheese sticks
- 1 pkg (10.2 oz/340 g) homestyle buttermilk biscuits
- 1 tbsp (15 mL) olive oil
Preheat oven to 350°F (180°C).
Lightly brush inside of Tortilla Shell Baker with canola oil using Chef’s Silicone Basting Brush. In large Coating Tray, combine ¼ cup (50 mL) grated Parmesan cheese and ½ tbsp (7 mL) Italian Seasoning Mix.
Slice 3 mozzarella string cheese sticks to get 30 slices total. Using Professional Shears, cut 5 homestyle buttermilk biscuits (10.2 oz/340 g pkg) into quarters. Open one side of biscuit; place 1 slice of cheese into center and pinch closed. Repeat with remaining biscuits. Coat each biscuit in Parmesan/seasoning mixture.
Place biscuits in Baker; arrange remaining cheese around and in between biscuits. Pour 1 tbsp (15 mL) olive oil over biscuits. Bake 30-35 minutes or until biscuits are golden brown and no longer doughy in center.
Cool 10 minutes in Baker. Invert Baker onto plate. Carefully remove Baker and serve with pizza sauce, if desired.