Parmesan-Garlic Monkey Bread - Kraft Recipes Top
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Parmesan-Garlic Monkey Bread

Prep Time
10
min.
Total Time
50
min.
Servings

10 servings

Enjoy the savory taste of this Parmesan-Garlic Monkey Bread. This flavorful Parmesan-Garlic Monkey Bread is cheesy and seasoned with garlic powder.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Separate biscuits; cut into quarters. Mix margarine, Parmesan and seasonings in medium bowl until blended. Add dough pieces; toss to evenly coat with cheese mixture.
  • Place in 9-inch round pan sprayed with cooking spray; top with shredded cheese.
  • Bake 20 to 25 min. or until golden brown. Cool 10 min. Remove bread from pan to wire rack; cool slightly.
  • Heat pasta sauce as directed on label. Serve with the bread.

Substitute

Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.

Size Wise

Enjoy this flavored bread but be mindful of portion size so you don’t overdo it on calories.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 140
Total fat 7g
Saturated fat 3g
Cholesterol 5mg
Sodium 360mg
Carbohydrate 15g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Made this on Christmas Day and my family loved it. Made this on Christmas Day and my family loved it. Everyone asked for the recipe. No one knew it was made from biscuits. Such good flavor for so little money.
Date published: 2014-01-01
Rated 5 out of 5 by from I made these when we had company and I didn't have time to make homemade buns and they were a hit. I made these when we had company and I didn't have time to make homemade buns and they were a hit. So easy and quick as well.
Date published: 2014-09-02
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