Categories: Pizza/flatbread
Ingredients
- 2 large eggs
- 3 tbsp. finely chopped green onions
- 3 tbsp. finely chopped fresh parsley
- 1 tbsp. garlic powder
- 1/4 tsp salt
- 5 tbsp. butter, melted
- 2 1lb. loaves frozen bread dough, thawed
- 2/3 cup grated Parmesan
- 2 tsp minced garlic
Directions
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Coat a 10-inch Bundt pan or tube pan with cooking spray.
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Whisk together eggs, green onions, parsley, garlic powder, and salt, then whisk in butter. Pull off 1-ounce pieces of dough and roll each into a ball. To ensure that balls are the same size, roll each loaf into a 16-inch log, then cut it crosswise into 1-inch pieces. Dip several balls at a time into egg mixture to coat.
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Set aside 2 tbsp. Parmesan, then toss together remaining Parmesan and minced garlic in a shallow bowl. Arrange one-third of coated balls in a single layer in bottom of prepared pan. Sprinkle balls with half of garlic-parmesan mixture. Make a second layer with another third of dough balls in pan and sprinkle with remaining garlic-parmesan mixture. Make a third layer with remaining dough balls, then pour any remaining egg mixture over top and sprinkle with reserved 2 tbsp. Parmesan. Cover pan loosely and let dough balls rise until doubled in size, 45 minutes to 1 1/4 hours.
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Preheat oven to 350. Bake, uncovered, until golden brown, about 30 minutes. Turn bread out onto a rack, then turn crusty side up to cool before serving.