Herbed Monkey Bread
2 cups Shredded Parmesan cheese
1 tablespoon dried Italian seasoning
1/2 teaspoon Freshly ground black pepper
3/4 cup unsalted butter melted and cooled
2 packages frozen Parkerhouse-style roll dough thawed, 25-ounce
Lightly butter a 10-inch tube pan. In a small bowl, stir together cheese, seasoning, and pepper. Place melted butter in a shallow dish.
Using scissors, cut each roll into quarters. Roll each quarter in melted butter, allowing excess to drip back into bowl. Roll in herbed cheese mixture. Arrange in prepared pan in about 3 layers (pan will be about half full). Cover with plastic wrap; place in a warm place (85°), free from drafts, for 1 hour, or until doubled in bulk.
Preheat oven to 350°. Bake for 45 to 50 minutes, or until bread is done and golden brown. Let cool in pan on a wire rack for 10 minutes. Loosen edges of bread with a thin sharp knife, and invert onto a serving platter to remove from pan. Invert again onto platter. Serve warm or at room temperature.
Note: If Parkerhouse-style roll dough isn’t available, use frozen dinner roll dough, and cut each thawed roll in half crosswise.