CHEESY MONKEY BREAD
This hearty Cheesy Monkey Bread is made with sliced beef franks and crumbled cooked bacon. Bonus: It only takes 15 minutes to prepare for the oven. Hot dog!
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Combine franks and bacon. Separate biscuits; cut each into quarters.
- Arrange half the dough pieces in single layer in 10-inch round on parchment-covered baking sheet; top with layers of half each of the cheese and meat mixture. Cover with remaining dough pieces and meat mixture.
- Bake 25 to 30 min. or until golden brown. Top with remaining cheese; bake 3 min. or until melted. Sprinkle with onions.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 3 g, Protein 6 g
CHEESY GARLIC MONKEY BREAD
Think of this pull-apart creation as cheesy garlic bread brought to the next level. Starting with prepared biscuit dough cuts your hand-on time down to 10 minutes.
Provided by Food Network Kitchen
Time 1h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter and garlic in a medium microwave-safe bowl and microwave until the butter is melted. Set aside to cool slightly. Brush the Bundt pan with some of the butter to lightly coat.
- Meanwhile, cut the biscuits into quarters. Combine the Parmesan and rosemary in a large bowl and stir together.
- Working in batches, toss the biscuits in the melted garlic butter, roll them in the Parmesan mixture to lightly coat and add them to the Bundt pan. Sprinkle the top with any leftover Parmesan mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
QUICK HERB AND CHEESE MONKEY BREAD
Prepared biscuit dough is the base for this pull-apart loaf, which is formed by rolling the dough in olive oil and herbs before piling in a bundt pan, which helps turn the loaf crispy and golden brown. Our tasters called them the Southern version of pizza-shop garlic knots.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray.
- Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary.
- Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly.
- Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate.
CHEESY GARLIC MONKEY BREAD RECIPE BY TASTY
Here's what you need: refrigerated biscuit, shredded mozzarella cheese, italian seasoning, garlic, olive oil
Provided by Abigail Blitz
Categories Appetizers
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- Mix the divided biscuits with the olive oil, minced garlic, Italian seasoning, and half the cheese.
- Put some of the mixture into a Bundt pan so that it covers the bottom layer (greased if you would like)
- Add some cheese, depending on however much you want.
- Repeat the steps until all your mixture is done and top it off with some cheese.
- Serve.
Nutrition Facts : Calories 780 calories, Carbohydrate 99 grams, Fat 37 grams, Fiber 3 grams, Protein 14 grams, Sugar 18 grams
CHEESY GARLIC-POTATO MONKEY BREAD
This savory monkey bread begins with a yeasted dough made with mashed potatoes, which helps make it the extra light and fluffy. Each round of dough is coated in garlic butter, cheese (Parmesan and white cheddar), and a generous dose of coarse black pepper. Think of it as cacio e pepe monkey bread. It's best served warm. The dough rises overnight in the refrigerator, which makes this recipe especially great when you're looking to plan ahead.
Provided by Erin Jeanne McDowell
Categories breads, appetizer, side dish
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the dough the day before you want to make the monkey bread: In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, Parmesan, sugar, garlic powder, yeast and salt on low speed to combine, 15 to 20 seconds.
- Add the butter, mashed potato, water, egg and egg yolk. Mix on low speed for 4 minutes, then on medium speed until the dough is smooth, about 2 minutes.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise at room temperature for 1 hour, then punch the dough down and refrigerate overnight.
- When you're ready to make the bread, let the dough sit at room temperature for 45 minutes to 1 hour. Generously coat a 10-inch tube or Bundt pan with cooking spray.
- Divide the dough into 24 even pieces (about 2-tablespoon-sized balls at 48 grams each). Round each piece into a ball using your hands. If the dough is too sticky to handle, use a little flour. (Try to use as little flour as possible, as it can make the dough tough.) Cover the dough with plastic wrap on your work surface, and let rest for 15 minutes while you prepare the filling.
- Prepare the topping: In a small pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Transfer to a heatproof bowl and allow to cool for about 5 minutes.
- In a medium bowl, toss the Parmesan, white cheddar and pepper to combine. Working with one piece of dough at a time, dip the dough into the garlic butter, then roll it in the cheese mixture to coat.
- Transfer each ball to the prepared pan, arranging in even layers. Do not tightly pack. Drizzle the rolls with the leftover garlic butter and sprinkle with the remaining cheese.
- Cover the pan with plastic wrap and let rise in a warm place until increased in volume, 35 to 45 minutes. (The dough won't fully double in size, but it will look puffy and risen.)
- Toward the end of rise time, heat the oven to 375 degrees. Bake until the surface is golden-brown, 35 to 40 minutes. (It should have an internal temperature of 200 degrees. Be sure to take the temperature in the center portion of the dough.)
- Let cool 10 to 15 minutes before unmolding. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 33 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 469 milligrams, Sugar 6 grams, TransFat 1 gram
CHEESY BACON MONKEY BREAD RECIPE BY TASTY
Here's what you need: bacon, shredded cheddar cheese, shredded mozzarella cheese, flaky biscuit dough, butter, garlic, italian seasoning, parsley
Provided by Swasti Shukla
Categories Snacks
Yield 18 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- Crisp bacon over medium heat. Allow it to cool, then crumble.
- Generously grease a large bundt pan with cooking spray.
- In a bowl, mix both kinds of cheese.
- Cut each biscuit into four pieces. Flatten each piece in the palm of your hand and add a pinch of the mixed cheeses and crumbled bacon. Gather the edges and pinch the biscuit into a ball.
- In a small bowl, mix melted butter, Italian seasoning, and garlic.
- Drop the biscuit pieces in the butter mixture and place in the bundt pan.
- Bake 30-35 minutes or until golden-brown. (Be careful - the butter may begin to smoke toward the end of the bake time. If it begins to smoke, remove from the oven.)
- Let stand for five minutes, then place a heatproof plate on top of the pan. Using a pot holder, flip the pan and plate over and invert onto your serving plate. Be careful as the pan will still be hot.
- Sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
MONKEY BREAD
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 1h50m
Number Of Ingredients 18
Steps:
- Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
- To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
- Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
- Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
- Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
- Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHEESY ITALIAN MONKEY BREAD
Make and share this Cheesy Italian Monkey Bread recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Grease 12-cup fluted tube cake pan with shortening or spray with cooking spray.
- In 1-gallon bag, mix Parmesan cheese and Italian seasoning.
- Separate dough into 24 biscuits; cut each into quarters.
- Place biscuit pieces in good sized plastic bag.
- Shake bag to coat dough.
- Place half of dough pieces in pan.
- Sprinkle mozzarella cheese over dough.
- Place remaining dough pieces in pan over cheese.
- Sprinkle any excess Parmesan cheese mixture over dough.
- Pour melted butter over top.
- Bake 30 to 35 minutes or until golden brown.
- Place heatproof plate upside down over pan; turn plate and pan over. Remove pan.
- Pull apart to serve with warm marinara sauce.
Nutrition Facts : Calories 387.4, Fat 21.3, SaturatedFat 9.4, Cholesterol 33.7, Sodium 1187.5, Carbohydrate 37.2, Fiber 2.1, Sugar 10.6, Protein 11.8
CHEESY SAVORY MONKEY BREAD
Make and share this Cheesy Savory Monkey Bread recipe from Food.com.
Provided by Pinay0618
Categories Yeast Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Mix yeast, sugar, and warm water in a small mixing bowl. set aside for ten minutes to allow yeast to proof (bubbles will form at the surface).
- Mix flour and salt in large mixing bowl. set bowl on mixer fitted with the dough hook attachment (or use a spoon and some elbow grease). with the mixer set on medium speed, slowly add the proofed yeast mixture to the dry ingredients, followed by the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the parsley, 1 Tbsp of the onion and 1 cup of the cheese.
- Mix on medium speed just until the dough releases from the side of the bowl, about 6-to-8 minutes. knead dough together lightly with your hands. transfer dough to a lightly greased bowl, cover bowl with plastic wrap and place in a warm place. allow dough to rise for 25-30 minutes.
- After 30 minutes, punch dough down and roll into balls, about 1 inch in diameter. mix 4 Tbsp of the melted butter with the remaining parsley, spring onion and gruyere, roll balls in the mixture, and arrange in a lightly greased loaf pans. allow loaves to rise once more in a warm spot for 30 minutes.
- Brush loaves again with melted butter. Bake in a 375F oven for 35 minutes, brushing twice throughout the baking with any remaining melted butter. serve monkey bread hot out of the oven.
Nutrition Facts : Calories 2615.4, Fat 139.5, SaturatedFat 81.6, Cholesterol 614, Sodium 1645.2, Carbohydrate 229.9, Fiber 9.7, Sugar 13.1, Protein 107.2
JALAPEñO & CHEESE MONKEY BREAD
Learn how to make monkey bread with this irresistible Jalapeño Cheese Monkey Bread. Shredded pepper Jack cheese and pickled jalapeño nacho slices are layered between pieces of refrigerated biscuits to make this flavorful monkey bread.
Provided by My Food and Family
Categories Breakfast Bread Recipes
Time 1h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Dip 1/3 of the biscuit pieces, 1 at a time, into butter; place in 9x5-inch loaf pan sprayed with cooking spray. Top with 1/2 cup cheese, 3 Tbsp. nacho slices, and 1/4 tsp. each garlic powder and oregano; repeat all layers.
- Cover with remaining dipped biscuit pieces, nacho slices and seasonings.
- Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until melted. Cool bread 10 min. before removing from pan. Serve warm.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 7 g, TransFat 2.5 g, Cholesterol 10 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
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4.9/5 (12)Estimated Reading Time 2 minsServings 4
- Coarsely shred both cheeses on the large holes of a box grater. Coarsely shred butter on the large holes of box grater. Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a medium bowl; season generously with salt and pepper. Transfer one-third of cheese mixture to a small bowl; set aside. Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.
- Lightly coat a medium skillet with nonstick spray. Arrange dough in skillet in an even layer; pour any leftover cheese mixture in bowl over. Let sit in a warm place until beginning to puff slightly, 30–40 minutes.
- Meanwhile, preheat oven to 375°. Bake bread until top is lightly browned and cheese is melted, 18–22 minutes. Top bread with reserved cheese mixture. Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more. Serve hot.
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