Short-Cut Monkey Bread
Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.
Yield
12 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
crescent roll dough
packages, refrigerated |
*
|
| ½ | cup |
butter
melted |
|
| 1 | x |
Parmesan cheese
grated, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
crescent roll dough
packages, refrigerated |
*
|
| 118 | ml |
butter
melted |
|
| 1 | x |
Parmesan cheese
grated, optional |
*
|
Directions
Unwrap crescent roll packages and separate triangles.
Dip each triangle in melted butter and place, overlapping in layers, sprinkling each layer with Parmesan cheese if desired, in 8-inch ring mold.
Cover and let rise in warm place until doubled in bulk, about 1 hour.
Bake at 350℉ (180℃) until golden, 30 to 40 minutes.
Serve hot.
