top of page
Search

Loaded Italian Pull-Apart Bread

  • Writer: Suzanne Clark
    Suzanne Clark
  • May 10, 2016
  • 1 min read

As a child, I remember having so much fun making monkey bread. Small pieces of dough rolled in butter and cinnamon sugar. Every holiday, we knew we would be making this delicious treat and would enjoy every moment. Today I thought it would be great to create a savory version of this recipe.

My family loves Italian food, so I thought it would be fun to incorporate these flavors to serve with pasta or even a salad for dinner. I started with the same theory, basic bread dough and butter. I then created pockets of cream cheese, parmesan, pepperoni and sundried tomatoes. The results were crazy good!

I really believe this will be a new family tradition. I know if I bring this to a family gathering or a pot luck dinner it will be the hit of the party. Monkey bread will still have a place in my heart, but when I need a savory companion to a meal-this recipe will be the ticket!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page