Green Onion and Pimiento Bubble Loaf

Bread formed with balls of dough that can be pulled apart when the loaf is served is sometimes called monkey bread.  The dough pieces are coated with a flavorful mixture that keeps the sections separated while the bread bakes.  The top surface of the Green Onion and Pimiento Bubble Loaf becomes golden brown before the center is fully baked. Put foil on half way through the cooking time.

Green Onion and Pimiento Bubble Loaf Recipe

Green Onion and Pimiento Bubble Loaf

¼ cup butter, melted

¼ cup finely chopped green onions

¼ tsp. garlic powder

1 (2 oz.) jar diced pimientos, drained

1 (17.3 oz.) can Pillsbury Grands!  Refrigerated Reduced Fat Buttermilk Biscuits

 

Heat oven to 375 F.  Grease 1 ½-quart casserole.  In small bowl, combine butter, green onions, garlic powder and pimientos; mix well.

Cut each biscuit into quarters; place in greased casserole.  Drizzle with butter mixture; toss to coat.

Bake at 375 F. for 20 minutes.  Cover loosely with foil; bake an additional 15 to 25 minutes or until top is deep golden brown.  Cool 5 minutes; invert onto wire rack.  Invert again onto serving plate.  Serve warn to pull apart.

(Recipe for the Green Onion and Pimiento Bubble Loaf was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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