Mediterranean Pull Apart Bread

  • 2 (16-oz.) cans jumbo refrigerated buttermilk biscuits
  • ¼ cup butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons minced garlic
  • 8 oz. shredded cheese - I used white cheddar
  • ¼ cup chopped fresh spinach
  • 1 (14.5-oz.) can artichoke hearts, chopped
  • ¼ cup chopped black olives
  • ½ cup chopped sun-dried tomatoes
  • ½ cup crumbled goat or feta cheese
  • 2 cups tomato sauce - optional

Preheat the oven to 350°F.

Open the biscuit cans and cut each biscuit into 4 quarters; place the dough in large bowl. Add the melted butter, olive oil, oregano, and minced garlic; stir until well combined.

Spray a bundt or tube pan generously with nonstick baking spray.

Using a medium bowl, add the shredded cheese, spinach, artichoke hearts, Kalamata olives, sun-dried tomatoes, and goat or feta cheese; stir until well combined.

Transfer ¼ of the buttered dough pieces into the prepared baking pan. Sprinkle ¼ of the toppings mixture on top of the dough. Repeat this process with the remaining dough and fillings mixture.

Tent the top of the pan with foil and bake for 40 minutes. Remove the foil and continue baking for 10-15 minutes, or until the top is golden brown.

Allow the pull apart bread to cool in the pan for 10-15 minutes before inverting it onto a serving plate. Serve with tomato sauce, for dipping, if desired.

  • Yields: 6-8 servings
  • Preparation Time: 90 minutes