Bayou Bundt Bread

Preheat oven to 350°F. Butter a Bundt pan generously, paying special attention to the center tube and crevices.

Heat the 1 cup of butter in a large skillet over medium heat until melted. Add the mixed onion and bell pepper, stirring occasionally until softened, about 5 minutes.

Stir the drained pimentos into the vegetable mixture and cook for 1 minute to warm through.

Remove the skillet from heat and fold in the crumbled bacon pieces, reserving a small amount for garnish if desired.

Open the refrigerated biscuits and separate each one. Working in layers, place some biscuits around the bottom of the prepared Bundt pan.

Spoon some of the butter-vegetable-bacon mixture over the biscuit layer, then add another layer of biscuits and repeat, alternating between biscuits and filling until all are used, ending with biscuits on top.

Pour any remaining butter mixture over the top of the biscuits. Sprinkle the Parmesan cheese and reserved bacon over the surface.

Bake in the preheated 350°F oven for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 3 minutes. Run a thin knife around the outer and inner edges, then invert onto a serving plate to unmold.

Serve warm while the butter is still moist and flavorful.