Pull-Apart Charcuterie Bread
Ingredients
- 8 ounces pre-shredded mozzarella cheese, about 2 cups
- 1 6 oz pkg salami slices, cut into fourths
- 4 oz sliced olives, kalamata or black
- 5 ounces fresh Parmesan cheese, shredded (about 1 cup), plus more for garnish
- ½ cup chopped fresh basil, plus more for garnish
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
- 2 teaspoons fresh garlic, grated
- 2 16 oz cans refrigerated biscuit dough
- 1 cup marinara sauce, warmed
Equipment
- Bundt pan (I like this nonstick Bundt pan)
- Large bowl (These glass bowls are so handy for baking)
Instructions
- Preheat oven to 325°F. Stir together mozzarella, salami, olives, Parmesan, basil, parsley, and oregano in a large bowl.
- In a small bowl, combine oil and garlic; drizzle over cheese mixture.
- Cut biscuits into quarters (we use kitchen scissors). Add dough pieces to the cheese mixture and gently toss.
- Prepare a nonstick Bundt pan with cooking spray - be generous when spraying so the bread does not stick when inverting. Add the biscuit mixture to the pan.
- Bake for 45-50 minutes until top is golden and a wooden pick inserted in center comes out clean.
- Allow the bread to rest in pan about 5 minutes; remove from pan by flipping the bundt pan over and inverting onto a dish.
- Garnish with additional Parmesan and basil. Serve on a board with marinara sauce, and small plates.
Notes
Reposted from January 2021.
Nutrition Facts
Calories: 258kcal, Carbohydrates: 7g, Protein: 18g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 46mg, Sodium: 1153mg, Potassium: 224mg, Fiber: 2g, Sugar: 2g, Vitamin A: 850IU, Vitamin C: 4mg, Calcium: 533mg, Iron: 2mg