Hope everyone enjoyed their Thanksgiving weekend! 🙂 While many of you probably dined on delicious turkey (I’m guilty; we ate a delicious smoked paprika seasoned turkey), I wanted to try making something new for Thanksgiving. My boyfriend and I searched up different recipes and found a rather simple mini garlic monkey bread recipe and spinach artichoke dip stuffed garlic bread recipe from Buzzfeed. I’ll save the stuffed bread for another post at a later date.
Adapted from Chungah’s blog, Damn Delicious, when I saw this recipe it looked super simple that I HAD to try it out for Thanksgiving. My love for garlic breadsticks from any and all restaurants was pushing me to try it out!!
As you can see, the ingredients are super simple:
- italian seasoning
- parmesan cheese
- crescent rolls
- (not pictured) salt
I don’t really like following recipes to a T, so as you can see, we just used italian seasoning and crescent rolls (instead of dried oregano, dried basil, dried parsley flakes, and buttermilk biscuits). Honestly, I think it comes down to your preference and how exact you want your dish to come out, and as long as the flavor is there, that’s all that matters to me!
Here are the steps we followed to make our garlic monkey bread:
- We set the oven to 400 degrees F as Chungah instructed, and since we didn’t have cooking spray, we just used vegetable oil and poured it into our glass tray.
- We mixed the following in a bowl:
- italian seasoning (the recipe called for 1/2 tsp dried oregano, 1/2 tsp dried basil, and 1/2 tsp dried parsley flakes, so we did 1 1/2 tsp of seasoning lol)
- 2 tbsp of parmesan cheese
- 1/4 cup of melted butter
- 4 cloves of diced garlic
- pinch of salt
- We unrolled the two cans of crescent rolls and broke them up and made them into mini “roses” and lined up the glass tray into rings of these roses. We tried to make it as full and round as possible (see picture below) so when it was finished baking, it would fill the tray and look like a nice, big dish.
- We drizzled the garlic mix all over the top of the crescent roll roses (kind of wish we were able to squeeze some of the mix into the crevices between each rose to get in that extra garlicky flavor!) and popped it into the oven for 10 minutes.
In the end, it took a little over 12 minutes since we wanted it to be a nice golden brown on top and be crispy on the outside but chewy when you took a bite. When it was finished… they tasted so delicious! This recipe is super simple to make, just as Chungah promised. I’m really glad I stumbled upon her blog, as I’ll be looking to her posts for more inspiration as I continue to experiment with cooking in the future 🙂
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