INGREDIENTS
5 tablespoons of butter, melted
2 (16.3 oz) pkg (16 biscuits) refrigerated biscuits
1/3 cup basil pesto
1/3 cup cooked bulk Italian sausage
1 1/4 cups shredded Italian blend cheese (5 oz.)
DIRECTIONS
Preheat oven to 350 degrees. Grease a 10 inch fluted tube pan with 3 tablespoons of melted butter.
Top each biscuit with 1 tsp. pesto and 1 tsp. sausage; sprinkle with 1 tablespoon of cheese. Stack four biscuits; press down gentley. Turn stack on its side and place in prepared tube pan. Repeat with remaining biscuits, arranging biscuit stacks in pan to create a ring. Drizzle with remaining 2 tablespoons of melted butter.
Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1/4 cup cheese. Cover with foil and bake 5 minutes more or until a toothpick comes out clean, top is golden, and cheese is melted. Cool in pan for 10 minutes. Remove bread ring from pan. Serve warm.