Cheesy Ham & Garlic Pull-Apart Bread Ring

Ingredients

1. Use 2 cans (16.3 ounces each) refrigerated biscuit dough, with 8 biscuits per can.

2. Measure 2 cups shredded low-moisture mozzarella, divided between the filling and topping.

3. Prepare 1 cup shredded cheddar cheese, also divided.

4. Dice enough fully cooked ham to make 1½ cups. Pat dry if it feels wet.

5. Melt ⅓ cup (76 g) unsalted butter and let it cool slightly.

6. Finely mince 3 garlic cloves for the garlic butter coating.

7. Measure 1 teaspoon Italian seasoning and ¼ teaspoon black pepper.

8. Chop 2 tablespoons fresh parsley for finishing. Have extra butter or cooking spray ready for greasing.

Instructions

9. Preheat the oven to 350°F (175°C). Position a rack slightly below the center.

10. Generously grease a 10- to 12-cup Bundt pan, including the center tube and all grooves.

11. Separate the refrigerated biscuits and cut each into four pieces.

12. Place the melted butter, minced garlic, Italian seasoning, and black pepper in a large bowl.

13. Stir well so the garlic and herbs are evenly distributed.

14. Add the biscuit pieces and toss gently until coated without flattening the dough.

15. Fold in the diced ham, 1½ cups mozzarella, and ½ cup cheddar.

16. Distribute the mixture evenly around the prepared pan, keeping the center tube clear.

17. Arrange the pieces loosely rather than pressing them firmly together. Leave room for the dough to expand.

18. Place the pan on a rimmed baking sheet to catch any butter or cheese drips.

19. Bake for approximately 35–45 minutes, checking near the lower end of the range.

20. If the exposed bread browns too quickly, cover the pan loosely with aluminum foil.

21. Check between the thickest middle pieces. The dough should be baked through, with no wet or gummy patches; continue baking if needed.

22. Remove from the oven and let the bread rest in the pan for 10 minutes.

23. Gently loosen the edges with a flexible spatula, then carefully invert onto a parchment-lined baking sheet.

24. Sprinkle with the remaining ½ cup mozzarella and ½ cup cheddar. Bake for another 5–8 minutes, until melted.

25. Finish with chopped parsley. Let stand briefly, then serve warm and pull apart into individual pieces.

Variation

26. For a turkey version, replace the ham with an equal amount of diced, fully cooked turkey.

27. For a bacon version, replace half the ham with cooked, crumbled bacon. Drain it well before adding.

28. For a spicy variation, replace the cheddar with pepper jack and add 2 tablespoons well-drained chopped jalapeños.

29. For a vegetarian version, replace the ham with sautéed mushrooms and bell peppers. Cook away excess moisture and cool before mixing.

30. For pizza-style bread, replace the ham with chopped pepperoni and serve warm marinara sauce on the side.

Storage

31. Refrigerate leftovers within two hours in an airtight container.

32. Keep refrigerated for 3–4 days. Divide the ring into smaller portions for easier storage and reheating.

33. To reheat, wrap portions loosely in foil and warm at 325°F (165°C) until heated throughout to 165°F (74°C).

34. For a quick serving, microwave a small portion in short intervals until hot. The bread will be softer than when reheated in the oven.

35. Freeze cooled portions in airtight freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.