Pizza Monkey Bread

From Cook's Country | February/March 2014

Why this recipe works:

Just as does the sweet, cinnamon sugar version, this monkey bread consists of balls of dough baked into a ring meant for pulling apart and eating with your hands. For ease, we start off with store-bought pizza dough. Instead of shaping and filling each pizza-stuffed ball individually, we form… read more

Just as does the sweet, cinnamon sugar version, this monkey bread consists of balls of dough baked into a ring meant for pulling apart and eating with your hands. For ease, we start off with store-bought pizza dough. Instead of shaping and filling each pizza-stuffed ball individually, we form logs stuffed with the fillings and cut them into pieces, much like cinnamon rolls. After we pinch the ends shut, the balls are ready for the pan. Instead of shredded cheese, we found that string cheese was the perfect shape to roll up in the dough and had great mozzarella flavor. Microwaving the pepperoni before using it prevents greasy dough, and brushing a bit of the rendered fat onto the outside of the balls creates a deeply browned crust. A simple tomato sauce for dipping is the final touch.

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Serves 6 to 8

You will need all-purpose flour for dusting the counter. If the dough becomes slack or difficult to work with, refrigerate it for 10 minutes. Seal the open ends of the filled dough after each cut in order to keep the filling from leaking out. If your string cheese sticks are longer than 4 1/2 inches, trim any overhang once you’ve placed the cheese on the dough.

Ingredients

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