| Fast Prep | calorie smart

pesto monkey bread

prep: 15 minutes | slow cook: 2 hours 10 minutes (high) | cool: 30 minutes | MAKES: 10 servings (2 rolls each)

• Foil-lined parchment pan-lining paper
• ¼ cup grated Parmesan cheese
• ½ tsp. dried Italian seasoning, crushed
• 2 Tbsp. butter, melted
• 2 Tbsp. purchased pesto
• 2 7.5-oz. cans refrigerated buttermilk biscuits (20 biscuits)
• Marinara sauce (optional)

1. Line a 3½- or 4-qt. oval slow cooker with a double thickness of pan- lining paper, parchment sides facing the food. In a small bowl combine Parmesan cheese and Italian seasoning. In another small bowl whisk together butter and pesto.

2. Pull and pinch each dough piece into a ball. Arrange 10 balls in paper-lined slow cooker, starting in the center and working toward the edge, leaving a little space between pieces. Sprinkle with half of the cheese mixture and half of the butter mixture. Repeat layers.

3. Cover and cook on high 1½ hours; rotate the removable crockery liner. Cover and cook 40 to 50 minutes more or until an instant-read thermometer inserted in the center registers 200°F. Using the edges of the paper, transfer bread to a wire rack; cool slightly. Serve bread warm and, if desired, with marinara sauce.

PER SERVING: 143 cal., 6 g fat (2 g sat. fat), 9 mg chol., 460 mg sodium, 20 g carb., 1 g fiber, 3 g sugars, 4 g pro.