Mediterranean Pull Apart Bread Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the bread.
- 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.
- Prepare Baking Pan: Generously spray a bundt or tube pan with nonstick baking spray to prevent sticking.
- 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.
- 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.
- Bake Covered: Tent the top of the baking pan with aluminum foil to retain moisture and bake for 40 minutes at 350°F.
- 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.
- 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
