If you have a Bundt pan, you can make a fancy looking ring of pull-apart rolls without any more effort than plain old regular rolls (have I mentioned that I love my Bundt pan?). I like to add olives, but feel free to be creative… a few tablespoons of sliced, sun dried tomatoes and perhaps a sprinkle of freshly grated parmesan cheese would work just as well.
Cuisinart AMB-95FCP Chef’s Classic Nonstick Bakeware 9-1/2-Inch Fluted Cake Pan
Ingredients (Makes 24 bite size pieces)
24 round pieces of bread dough, a bit smaller than golf balls
2 tablespoons Kalamata olives, halved
2 tablespoons pimento stuffed green olives, halved
1 teaspoon Italian seasoning blend
1/4 cup melted butter
Directions
Step 1) Grease Bundt pan well with butter. Layer bread dough, olives, and Italian seasoning blend in pan. Drizzle melted butter over all other ingredients.
Step 2) Cover pan with a clean towel and let rise in a warm (not hot) draft free location for one hour.
Step 3) Bake in a preheated 350 degree oven for 20 minutes or until top of loaf is golden brown. Remove from oven and let rest for 5 minutes.
Step 4) Gently loosen sides and around inner ring with a butter knife, and invert pan onto a large serving plate. Serve while warm!
Crowded Earth Kitchen 