Preheat your oven to 350°F. Spray bundt pan with non-stick spray. This recipe can also be made in a square or round pan, so don't stress about the bundt.
In small bowl mix melted butter, Italian seasoning, and garlic. ¼ cup butter, 1 tsp Italian seasoning, 2 cloves garlic
Shred the mozzarella cheese. 2 cups mozzarella cheese
Unroll each can of crescent roll dough into a rectangle. Cut each rectangle into 8 horizontal rows by 3 vertical rows. You'll end up with 24 smaller pieces per rectangle. Do this again with the second roll of dough. 2 cans rolls
Roll each piece into a ball with your hands, then dip balls into butter/seasoning/garlic. Arrange balls in single layer at the bottom of your bundt pan (or dish), then add a thin layer of mozzarella cheese. Repeat until your dough is gone.
Sprinkle the remaining cheese on the top of your bread before baking. This will be the bottom of your monkey bread.
Bake 25 to 30 minutes, you'll be able to tell when the bread is done when it's golden brown on top.
Let cool for a few minutes, then flip the monkey bread upside down onto a serving dish and sprinkle with parmesan cheese. I've been known to add a few sprinkles of garlic salt at this point too! Either let the cheese melt itself, or stick back into the oven for 2-3 minutes under the broiler to melt the cheese. Let stand 5 minutes, then serve with marinara dipping sauce. ¼ cup parmesan cheese