Last week, Dolly joined Pinterest. This week, I had the daunting task of choosing one out of a gazillion cool things to make. This recipe for Monkey Bread is so awesome, had to try it. And I had the perfect person to make it for…
Once in a while, when Mr. Haze is reallllllllyyyyyy goood (read: cleaned our whole apt and didn’t put up a fight when I forced him to see Magic Mike in theatres), I’ll reward him with some sort of positive reinforcement. It’s my way of saying “thank you for putting up with me”.
This monkey bread is a nice alternative to greasy delivery pizza and it’s fun to eat. I’m already thinking of creative ways to Jazz it up: maybe some olive tapenade, goat cheese and chorizo, etc. But for now, let’s stick to the classic pepperoni & cheese.
The Monkey Bread loaf can feed about 4 hungry guys so it would be absolutely perfect for a Superbowl party, potluck or pic-nic. If you’re in a rush (like I always am), you can buy pre-made pizza dough.
Monkey Bread Pizza
2 cloves garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough (4 balls)
6 oz mozzarella cheese, cut into small cubes (about 50 pieces)
1 pgk of pepperoni (about50 slices)
2-3 cups marinara sauce, warmed, for serving
- Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
- Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
- Pull off large marble-sized balls of dough and flatten
- Top with a slice of pepperoni and a cube of mozzarella.
- Wrap the dough around the pepperoni and cheese, pinching well to seal.
- Very lightly brush the pizza ball on a garlic butter-dipped silicon brush and place into the bundt pan (Careful, buttery hands make it hard to get the pizza balls to seal).
- Repeat until all of the dough is used.
- Cover and let sit for 30 minutes, while preheating the oven to 400.
- Bake for ~35 minutes, until the top is very brown.
- Remove from the oven and let sit for 10 minutes.
- Turn out onto a platter and serve with warmed marinara sauce for dipping.
Recipe from : http://www.jasonandshawnda.com/foodiebride/archives/7195