Pull apart
teaspoon salt teaspoon black pepper 4 ounces crumbled feta
cheese 4 ounces grated Monterey
Jack cheese, divided use
Brush a 10-inch ovenproof skillet with tablespoon butter. Cut rolls in half to make 24 balls. Combine spinach, green onions, garlic, dill, salt and pepper in a large bowl, mixing well to break apart spinach. Add feta and half the Monterey Jack and remaining butter, mixing well.
Coat each ball of dough with spinach mixture; arrange in single layer in prepared skillet. Sprinkle any remaining spinach mixture between and over balls of dough. Cover with dish towel and let rise in a warm place about 40 minutes or until almost doubled in size.
Heat oven to 350 degrees. Sprinkle remaining Monterey Jack over dough balls. Bake 35 to 40 minutes or until golden brown. Serve warm.
Makes 24 rolls.
Recipe adapted from Monkey Breads and More, Publications International, Ltd.
Bacon Cheddar Monkey Bread
8 ounces sharp cheddar
cheese, grated 12 ounces bacon, cooked and chopped ⅓ cup finely chopped green onions 2 (7½-ounce) packages refrigerated buttermilk biscuits ⅓ cup butter, melted 1 egg
Heat oven to 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray.
Combine cheese, bacon and green onions in a large bowl, mixing well.
In a separate small bowl, whisk together butter and egg. Separate biscuits, cutting each into 4 pieces. Dip biscuit pieces into butter mixture, then roll into cheese mixture to coat. Layer biscuit pieces into Bundt pan. Bake about 30 to 35 minutes or until golden brown. Let cool in pan for 5 minutes. Loosen edges of bread with knife. Breakfast Sausage Monkey Muffins
Place a serving plate over pan and invert pan to remove. Serve warm.
Makes 12 servings.
Recipe adapted Breads and More, International, Ltd.
from Publications
Death by Chocolate Monkey Bread ⅓ ½ ¾
cup granulated sugar 3 tablespoons unsweetened
cocoa powder, divided use 2 (8-count) cans Pillsbury Grands Biscuits cup butter, melted cup brown sugar, packed cup chocolate chips
Heat oven to 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray.
Place granulated sugar and 1 tablespoon of cocoa powder in a gallon size zipper bag. Separate biscuits, cutting each into 6 pieces. Add biscuit pieces to bag, seal and shake to coat.
Mix melted butter, brown sugar and remaining cocoa powder in a small bowl.
Layer half of the coated biscuit pieces in prepared pan. Top with half of the chocolate chips and half of the butter mixture. Repeat a second layer of biscuits with remaining chocolate chips and butter mixture. Bake for 30 to 35 minutes. Let cool in pan for about 5 minutes. Place a serving plate over pan and invert pan to remove. (Author’s notes: “Do not let this cool completely in the pan or it becomes like a rock and it will be very hard to clean your pan! Pray that the whole thing comes out in one piece. If it doesn’t, just stick the pieces back together, no one will know!”)
Makes 12 servings.
Recipe adapted from Dorothy Kern’s Crazy For Crust blog (crazyforcrust.com)