So I’ve had this recipe saved for a while, but I didn’t own a Bundt pan.
So I made this today to test out for Eid-ul-Fitr and made some changes along the way to my liking… and with a lot less butter! The original recipe called for like 5 tablespoons of butter. Yeah, not happening. I cut that down to 1 tablespoon pretty much. I think the idea of that much butter in anything that’s not dessert… is way too much!
It tasted great, looked amazing… and I’m happy with the way it turned out.
The family thought it was great as well, so that’s always a plus.
The best part? It’s easy (took me about 10-15 minutes to prep and about 15-20 minutes to bake) and delicious!
Here’s how I made it:
You will need:
- 1 Tube Pillsbury Grands Flaky Biscuits (the 16.3 oz)
- 1 tablespoon butter (to grease the pan and brush on top of the bread)
- Grated or cubed mozzarella cheese
- 1/2 tablespoon Italian seasoning
- 8 tablespoons marinara sauce
- Any other topping you would like to add, (peppers, chicken, etc.)
- Bundtform Cake Pan
This porportion makes 8, so you can adjust according to how many you want to make.
- Preheat the oven to 350 degrees.
- To prep the bundt pan, I spread butter on the pan and then sprinkled 1/2 tablespoon of dry Italian seasoning along the sides and bottom. Make sure the seasoning is even and spread out throughout. Melt the remainder of the butter, and keep on the side for later.
- Then take each of the biscuits, and at the top of the biscuit pull it apart. Make sure it’s the flaky one because it makes pulling them apart a lot easier. Then stuff the inside with 1 tablespoon of marinara sauce, cheese and any other toppings you prefer. Once you have your fillings inside, [inch the top back together to seal and secure the biscuits back up.
- Place the biscuits seam side up on its edge in the pan. Once you have all 8 of them stuffed, and set in the pan, brush on the melted butter on top of each of the 8 biscuits. I also then sprinkled more Italian seasoning — this is optional since when you flip the bread, this part will be at the bottom.
- Bake in a 350 degree oven for 15-20 minutes until the top is a rich golden brown color. Once it is out of the oven, flip onto a serving platter. With a non-stick pan, it should easily slide out.
About the Bundt pan, I’d say a good non stick one would make all the difference. I was nervous about it falling apart or something once I tried to flip it right out of the oven, but it slid out so easily thanks to the non stick pan! I got mine from a local store, but I’ve linked to the same one online.
Side note: is it just me or does everyone test out recipes before serving others? I love cooking and all, but I always make a test run of any new recipes and have my family try it first. Today, I made this but made dessert first: Dirt Pudding Cups. Doesn’t sound too good, but it was also a hit!
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.