If it ain’t broke, don’t fix it. There is some serious truth in that statement! Today’s recipe for Parmesan Garlic Monkey Bread is living proof of not messing with a good thing. This monkey bread is essentially the same exact recipe I used for these classic Parmesan Garlic Knots…and then again for these Muffin Tin Garlic Knots. And now I’ve pulled that same, dog-eared recipe out for this Parmesan Garlic Monkey Bread. I guess I just have a problem when it comes to garlic knots!
Ingredients
Instructions
Ingredients
- 24 oz. pizza dough (homemade or store-bought)
- 1 Tbsp olive oil
- 5 Tbsp unsalted butter, melted
- 2 Tbsp Parmesan cheese, grated
- 1½ tsp garlic, minced
- 1½ tsp Italian seasonings
- 1½ tsp kosher salt
- 1 cup marinara sauce, for dipping
Instructions
- Grease and flour (or spray with nonstick spray) a 9” springform or cake pan. Place an oven-safe crock in the center of the pan; set pan aside. (The crock will be replaced with the marinara sauce later. It is used at this stage to “hold” the opening in the middle.)
- Divide the pizza dough into 12 equal pieces (~2 oz. each).
- Cut each piece of dough into 3 pieces. Using a circular motion, roll each piece of dough between countertop and palm of your hand until dough ball becomes tight. Place olive oil in a large bowl and then add balls of dough, tossing until well coated.
- Place an oven-safe crock or container in the center of the pan and then place dough balls in pan around crock. Cover pan and place in a warm location for 1 hour. (Tip: For a warm location, I put the pan in my oven with just the oven light on.)
- Preheat oven to 375°F.
- Once dough has risen, bake at 375°F for 28-30 minutes, or until top is lightly browned.
- While garlic bread is baking, stir together the melted butter, Parmesan cheese, minced garlic, Italian seasoning and kosher salt.
- Remove garlic bread from oven and brush with the garlic butter mixture.
- Carefully remove hot crock and fill with marinara sauce for dipping.