8ouncespre-shredded mozzarella cheese, about 2 cups
16-oz. pkg. salami slices, cut into fourths
4ozsliced olives, kalamata or black
4-5ouncesfresh Parmesan cheese, shredded (about 1 cup), plus more for garnish
1/2cupchopped fresh basil, plus more for garnish
1/4cupchopped fresh flat-leaf parsley
3tablespoonschopped fresh oregano
2tablespoonsolive oil
2teaspoonsfresh garlic, grated
216-oz. cans refrigerated biscuit dough
1cupjarred marinara sauce, warmed
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. 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, and garnish with additional Parmesan and basil. Serve on a board with marinara sauce, and small plates.