Pull-Apart Salad Bread

Courtesy of Mr. Food Test Kitchen

Servings: 8
Prep Time: n/a
Cook Time: 40 Min.

* 2 (16.3-ounce) cans refrigerated flaky layer biscuits
* 1 stick butter, melted
* 1 (1-ounce) packet dry ranch dressing mix
* 1/2 c. chopped sundried tomatoes
* 1/2 c. sliced black olives
* 1/2 c. sliced scallions
* 2 c. shredded mozzarella cheese
* 4 c. mixed baby greens
* 1/2 c. cherry tomatoes, cut in half
* 1/4 c. thinly sliced red onion
* 1/2 c. ranch dressing

1. Preheat oven to 350°F. Coat a 10-inch Bundt pan with cooking spray.
2. Cut each biscuit into 6 pieces and place in a large bowl. Pour butter over biscuits, sprinkle with ranch dressing mix, and gently toss until evenly coated. Add sundried tomatoes, olives, scallions, and cheese to biscuits and toss until well combined. Place mixture evenly in Bundt pan.
3. Bake 40 to 45 minutes or until golden brown and cooked in center. Let cool 10 minutes, then invert onto a platter. Place greens around and in center of bread. Top with tomatoes and onion. Drizzle with ranch dressing and serve.

Recipe and Image from the Mr. Food Test Kitchen
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