Ingredients:
- 2 cans refrigerated biscuits – quartered
- cooked meat – see options below
- vegetable – see options below
- 2 C mozzarella cheese – shredded
- 1/2 C parmesan cheese – shredded or grated
- 1/4 C butter – melted and slightly cooled
- 2 Tbsp olive oil
- 2 tsp italian seasoning
- 2 tsp minced garlic – OR 1/2 tsp garlic powder
- warm marinara – for dipping
- cold ranch dressing – for dipping
*Cooked Meat Options:
- 1 C (8 oz) pepperoni – quartered OR use 2 bags (5 oz. each) mini pepperoni (Hormel Brand makes this)
- 1 C cooked italian sausage – chunks or crumbles
- 1 C ham – chunks
- 1 C cooked ground beef – chunks or crumbles
- 1 C cooked chicken – chunks or shredded
- really anything you want, as long as it is cooked
*Vegetable Options:
- 1/2 C sliced black olives – drained
- 1/4 C onion – minced
- 3/4 C mushrooms – sliced
- 1 C pineapple chunks – well drained AND squeeze slightly with a paper towel
- 1/4 C green peppers – finely chopped
- really anything you want to use – just be careful with liquid-type veggies – too much liquid will make the dough soggy
Directions:
- Preheat oven to 350 degrees
- Grease a bundt baking pan
- In a large bowl, add all the ingredients (except marinara) and toss well until combined
- Pour mixture into a greased pan
- Spread around so you have an even layer all the way around
- Bake for 35 – 45 minutes or until rolls are cooked on the inside – check with a cake tester (should come out clean)
- After 20 minutes, or until top is browned, cover with foil to prevent burning
- Check every 5 minutes towards end of cooking to see if done
- Remove from oven and loosen edges of bread with a knife – be careful not to scratch your pan
- Invert Bundt pan on a plate and then invert onto a serving plate so that the pretty side is up
- Pull apart and dip in warm marinara and/or cold ranch dressing
Notes:
- This can also be made in a greased 13″ x 9″ x 2″ baking dish – cooking time will be shorter – around 25 – 30 minutes