Description

A golden, cheesy pull-apart Bundt bread packed with Mediterranean flavors like sun-dried tomatoes, olives, roasted peppers, and herbs—perfect for festive gatherings or as a party centerpiece.

Ingredients

Units Scale

2 cans refrigerated biscuit dough (or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1/2 cup mixed olives (green and black), sliced
1/2 cup roasted red peppers, diced
2 tbsp olive oil
2 tbsp chopped fresh parsley
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp chili flakes (optional)
Butter for greasing

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Instructions

Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter.
Cut biscuit dough into quarters and place in a large bowl.
Add mozzarella, parmesan, sun-dried tomatoes, olives, red peppers, olive oil, garlic powder, oregano, and chili flakes. Toss everything gently to coat and combine.
Spoon the dough mixture evenly into the Bundt pan, pressing down slightly.
Bake for 35–40 minutes, or until golden brown and cooked through.
Allow to cool for 10 minutes, then carefully invert onto a serving plate.
Garnish with chopped parsley and serve warm with marinara or herbed olive oil for dipping.

Notes

You can use store-bought pizza dough instead of biscuit dough for a different texture.
Serve with a variety of dips such as tzatziki, hummus, or tomato chutney.
Leftovers can be reheated in the oven to maintain crispiness.

Nutrition

Serving Size: 1 piece
Calories: 290
Sugar: 2g
Sodium: 520mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 9g
Cholesterol: 20mg