It’s hard to believe that 2016 is drawing to a close. As we wind down from holiday decorating, cooking and baking you’re probably looking for some quick and easy dishes for nibbling while watching a college bowl game or taking to a New Year’s Eve get-together. Monkey bread is always a crowd-pleaser, so I decided to make a savory Pull Apart Parmesan Monkey Bread that’s great for the holidays or any time, really.
This recipe is filled with chopped soppressata (an Italian dry, hard salami), salty mixed olives and a generous amount of Parmesan cheese. It smelled so good while it was baking, I couldn’t wait to get it out of the oven and taste it, and it did not disappoint.
It is versatile enough to swap out one ingredient for another. As noted in the recipe, you can use regular hard salami or pepperoni in place of the soppressata. Also, some warmed up marinara sauce for dipping would be good, too.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.