Italian is by far the best genre of food. The flavors are always so crisp and fresh, and not to mention the wine pairings are top-notch! As many of you would probably agree, the bread is one of my favorite things about eating Italian. I love all of the buttery, garlicky goodness! The other morning I was making monkey bread and the best shareable Italian appetizer was born! With the holidays looming over us, everyone is in need of family-friendly finger foods. Blue Bird Poppy Seeds™ along with the best of Italian flavors truly makes this bread burst with flavor.
Italian Poppy Seed Pull-Apart Bread
2 - 16oz. cans of homestyle biscuits
113 grams or 1 stick of salted butter, melted
3 Tablespoons minced garlic
Marinara (for dipping)
Blue Bird Poppy Seeds™
Dried minced Basil
Preheat your oven to 350 degrees. Use a standard bundt pan and grease the inside with butter or coconut oil and set aside.
Mince the dried basil and parsley and place it into separate compartments of a standard muffin tin along with the Blue Bird Poppy Seeds™ and shredded mozzarella. Chop the sun-dried tomatoes and prosciutto and add them to the last two compartments.
Put the garlic and butter in a small microwaveable bowl. Melt the butter in 15-second intervals, stirring in between. Remove the bowl from the microwave and let cool while you tend to the biscuit dough.
Start by opening the cans of biscuits and separating the biscuits. Slice each biscuit down the middle. Repeat with both cans until you have 32 sections of dough. Roll each section into a ball, repeating with all 32 pieces.
Next, move your bundt pan into your workspace. One by one, coat the dough balls in the garlic butter mixture and then roll them in one of the six toppings. After it is fully coated, place the ball into the bundt pan. Continue with all 32 dough pieces, rotating toppings. Proceed with the coat and roll system until all the dough balls are used.
Place the filled pan into the oven and bake for 20 minutes. After your timer has gone off, place a sheet of foil on top to prevent over-browning and bake for an additional 15 minutes until the biscuits are cooked through.
Remove the pan from the oven and let the bread cool for 10-15 minutes. Invert the pan onto a plate and flip over again so the toppings are right side up.
Heat a bowl of marinara and serve! This can be sliced, but we all think it’s more fun to pull piece by piece!