GARLIC-ROSEMARY MONKEY BREAD

12 oz fontina cheese, shredded (about 3 cups)
7 cloves garlic, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup (1 stick) unsalted butter, melted, plus more for Bundt pan
2 10-oz cans refrigerated buttermilk biscuits or crescent rolls
Olive oil and flaky salt, for serving

Preheat oven to 375 degrees.  Stir together cheese, garlic rosemary and parsley in a medium bowl.  Place melted butter in a separate bowl.  Cut each biscuit in half and roll each half into a ball.  Dip balls in butter, then transfer to cheese mixture, rolling to coat.  Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.  Bake until golden brown, 23 to 25 minutes.  Let bread cool for 5 minutes before removing from pan.  Just before serving, drizzle with olive oil and top with flaky salt.