Name: Mediterranean Pull Apart Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 2 16-oz. cans jumbo refrigerated buttermilk biscuits; ¼ cup unsalted butter, melted; ¼ cup chopped fresh basil (plus more for topping); 2 Tbsp olive oil; 2 tsp dried oregano; 2 tsp minced garlic; 8 oz. Monterey Jack cheese, shredded; 1 14.5-oz. can artichoke hearts, chopped; ¼ cup chopped Kalamata olives; ½ cup chopped sun-dried tomatoes; ½ cup crumbled feta cheese

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Introduction

This Mediterranean Pull Apart Bread is a flavorful and fun twist on classic monkey bread, packed with fresh herbs, cheeses, and savory Mediterranean ingredients. It’s perfect for sharing as a party appetizer or a tasty snack to enjoy any time.

The dish shows a white plate filled with pull-apart bread made of golden-brown dough pieces that are soft and slightly crispy. The bread pieces are layered with melted cheese in light yellow with some stringy texture, along with bits of white feta cheese scattered on top. There are small dark purple olives, green chopped herbs, and red bits sprinkled across the top, giving it a colorful and fresh look. The bread is pulled apart, showing gooey cheese and vegetable pieces like cooked onions inside. The overall scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 16-oz. cans jumbo refrigerated buttermilk biscuits
¼ cup unsalted butter, melted
¼ cup chopped fresh basil, plus more for topping
2 Tbsp olive oil
2 tsp dried oregano
2 tsp minced garlic
8 oz. Monterey Jack cheese, shredded
1 14.5-oz. can artichoke hearts, chopped
¼ cup chopped Kalamata olives
½ cup chopped sun-dried tomatoes
½ cup crumbled feta cheese

Instructions

Step 1: Preheat your oven to 350°F.
Step 2: Open the biscuit cans and cut each biscuit into 4 quarters; place all dough pieces in a large bowl. Add the melted butter, chopped basil, olive oil, oregano, and minced garlic. Stir until the dough is well coated with the mixture.
Step 3: Generously spray a bundt or tube pan with nonstick baking spray.
Step 4: In a medium bowl, combine the Monterey Jack cheese, chopped artichoke hearts, Kalamata olives, sun-dried tomatoes, and crumbled feta cheese. Stir to mix well.
Step 5: Place one-quarter of the dough pieces into the prepared pan. Sprinkle one-quarter of the cheese and vegetable mixture evenly over the dough. Repeat this layering process with the remaining dough and topping mixture until all are used.
Step 6: Tent the top of the pan with foil and bake for 40 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown and cooked through.
Step 7: Allow the bread to cool in the pan for 10 minutes. Carefully invert the bread onto a serving plate.
Step 8: Garnish the top with freshly chopped basil before serving.

Tips & Variations

For extra flavor, brush the top with garlic butter before baking.
Swap Monterey Jack for mozzarella or provolone for a different cheese taste.
Add chopped roasted red peppers or fresh spinach to the cheese mixture for more veggies.
If you prefer, use fresh oregano instead of dried for a brighter herb flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F for 10-15 minutes to restore crispness, or microwave briefly until warm.

How to Serve

A close-up view of a white plate filled with a pull-apart bread dish consisting of around three layers. The base shows a golden-brown baked bread with a soft, slightly flaky texture. Between the bread layers, melted yellow cheese weaves through and stretches out in strands. Scattered on top and inside are chunks of white cheese, dark purple olives, and small pieces of sun-dried tomatoes. The bread is sprinkled with chopped green herbs and bits of cooked onions, giving varied green and pale yellow colors. The bread pieces appear soft and moist, with slightly browned tops. The plate sits on a white marbled texture surface, with a blurred white cloth with blue stripes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread ahead of time?

Yes, you can prepare the dough layers and toppings in the pan ahead of time, cover it with plastic wrap, and refrigerate overnight. Bake fresh the next day as directed.

What can I use if I don’t have refrigerated biscuits?

You can use homemade biscuit dough or pizza dough cut into small pieces as a substitute, though texture may vary slightly.