INGREDIENTS:

2 packages refrigerator crescent rolls
1/2 cup butter — melted
Grated Parmesan cheese — optional
Unwrap crescent roll packages and separate triangles.

DIRECTIONS:

Dip each triangle in melted butter and place, overlapping in layers, sprinkling each layer with Parmesan cheese if desired, in 8-inch ring mold.
Cover and let rise in warm place until doubled in bulk, about 1 hour.
Bake at 350 degrees until golden, 30 to 40 minutes. Serve hot.
6 servings. Each serving: 429 calories; 743 mg sodium; 41 mg cholesterol; 31 grams fat; 29 grams carbohydrates; 5 grams protein; 0 fiber.
Recipe from Rose Dosti and the LA Time Recipe Archive.
Cheese Monkey Bread was a rage in the ’60s and ’70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed the recipe, and we’ve been printing it ever since: See Cheese Monkey Bread - LA Times. The staff at the LA Times later developed this short-cut recipe.

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