Mediterranean Pull Apart Bread Recipe

Introduction

This Mediterranean Pull Apart Bread is a flavorful and fun twist on classic monkey bread. Loaded with cheeses, olives, sun-dried tomatoes, and herbs, it’s perfect for sharing as an appetizer or snack. The combination of soft biscuit dough and savory Mediterranean toppings makes every bite a delight.

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

1. Step 1: Preheat your oven to 350°F.
2. Step 2: Open the biscuit cans and cut each biscuit into 4 quarters. Place all the dough pieces into a large bowl. Add melted butter, chopped basil, olive oil, oregano, and minced garlic. Stir gently until all pieces are coated.
3. Step 3: Spray a bundt or tube pan thoroughly with nonstick baking spray to prevent sticking.
4. Step 4: In a medium bowl, combine the shredded Monterey Jack cheese, chopped artichoke hearts, Kalamata olives, sun-dried tomatoes, and crumbled feta cheese. Stir until evenly mixed.
5. Step 5: Place a quarter of the dough pieces into the prepared pan. Sprinkle a quarter of the cheese and vegetable mixture over the dough. Repeat this layering process until all dough and toppings are used.
6. Step 6: Cover the top of the pan loosely with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and bubbly.
7. Step 7: Let the bread cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
8. Step 8: Garnish with freshly chopped basil before serving to add a fresh, vibrant touch.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the cheese mixture for a mild heat.
• Swap out Monterey Jack for mozzarella or a sharp cheddar for a different cheese profile.
• Try adding chopped roasted red peppers or spinach to the filling for more veggie goodness.
• Make sure to spray the pan well to ensure easy removal of the bread after baking.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in a warm oven or microwave until heated through, brushing with a little olive oil or butter to keep the bread moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular biscuit dough instead of jumbo size?

Yes, you can use regular refrigerated biscuits. Just adjust the number accordingly, as jumbo biscuits are larger. Cut pieces to similar sizes for even cooking.

Is this recipe freezer-friendly?

The baked bread is best enjoyed fresh, but you can freeze leftover portions wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.

Mediterranean Pull Apart Bread Recipe

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★★★★★

4.8 from 92 reviews

This Mediterranean Pull Apart Bread is a flavorful and cheesy treat combining artichoke hearts, Kalamata olives, sun-dried tomatoes, and fresh herbs, layered in soft buttermilk biscuit dough. Baked in a bundt pan until golden and bubbly, it’s perfect for sharing as an appetizer or party snack.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Mixture

• 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

Cheese and Vegetable Mixture

• 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

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the bread.
2. Prepare Dough Mixture: Open the biscuit cans and cut each biscuit into 4 quarters. Place all dough pieces in a large bowl. Add melted butter, chopped basil, olive oil, dried oregano, and minced garlic. Stir well until the dough pieces are evenly coated with the mixture.
3. Prepare Baking Pan: Generously spray a bundt or tube pan with nonstick baking spray to prevent sticking.
4. Combine Cheese and Veggies: In a medium bowl, combine Monterey Jack cheese, chopped artichoke hearts, Kalamata olives, sun-dried tomatoes, and crumbled feta cheese. Stir until all ingredients are well blended.
5. Layer Dough and Toppings: Place a quarter of the dough pieces into the prepared pan. Sprinkle a quarter of the cheese and vegetable mixture evenly over the dough. Repeat layering with the remaining dough and topping mixture two more times until all is used.
6. Bake Covered: Tent the top of the baking pan with aluminum foil to retain moisture and bake for 40 minutes at 350°F.
7. Bake Uncovered: Remove the foil and bake an additional 10-15 minutes until the top is a golden brown color and the bread is cooked through.
8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then invert the bundt pan onto a serving plate. Garnish the top with freshly chopped basil before serving.

Notes

• Use jumbo refrigerated buttermilk biscuits for best texture and rise.
• Make sure to spray the bundt pan well to ensure easy release of the bread.
• The layering method ensures even distribution of flavors and cheese melting throughout the pull-apart bread.
• Serve warm for the best gooey cheese experience.
• Leftovers can be reheated covered with foil at 350°F for 10 minutes.

Keywords: Mediterranean pull apart bread, cheesy pull apart bread, artichoke pull apart bread, appetizer bread, party bread, savory pull apart bread