2loavesfrozen white bread dough, thawed according to package directions
1stickbutter
2clovesgarlic, minced
1tablespoondried parsley
1teaspoondried basil
1/2teaspoondried oregano
1/2teaspoondried Italian seasoning
2tablespoonspesto, jarred or homemade
2tablespoonsdiced sun-dried tomatoes in olive oil and Italian herbsBella Sun Luci
4tablespoonsgrated Parmesan cheese, divided
Instructions
Grease a 10 inch bundt pan with oil from jar of sun-dried tomatoes or use non-stick cooking spray.
Place thawed bread on a lightly floured surface. Cut each loaf into 16 pieces, (32 pieces total).
Melt butter, add minced garlic, parsley, basil, oregano, Italian seasoning, pesto and diced sun dried tomatoes.
Dip 16 bread dough pieces into melted butter mixture. Place pieces in bottom of prepared pan,
staggering pieces if needed. Sprinkle with 2 tablespoons Parmesan cheese. Dip remaining dough pieces into melted butter mixture, place in pan, staggering pieces if needed. Brush top of dough with some of the left-over melted butter mixture. Sprinkle top with remaining Parmesan cheese. Cover with plastic wrap, place in a warm, draft free place and let rise 1 to 2 hours or until double in size, almost to top of the pan. (Rising times will vary)
To bake: preheat oven to 375º Bake for 30 to 35 minutes or until golden brown.