Ham & Cheddar Monkey Bread

with honey-mustard sauce

This is one tasty ring. And thanks to refrigerated biscuit dough and scalliongarlic butter, this savory monkey bread is super easy and addictively good.

Makes 12 servings

Total time: 30 minutes + baking & cooling

MELT:

6 3

1 1

1 1/8

TOSS:

2

cans refrigerated biscuit dough (16.3 oz. each), such as Pillsbury Grands! Original, each biscuit quartered oz. extra-sharp white Cheddar, shredded oz. smoked ham steak, diced cup sliced scallion greens

WHISK:

2 1

Tbsp. unsalted butter Tbsp. minced scallion whites and light greens

Tbsp. minced fresh garlic Tbsp. each honey and Dijon mustard tsp. kosher salt tsp. cayenne pepper Tbsp. each honey and Dijon mustard Tbsp. mayonnaise

Preheat oven to 350°. Generously coat a 10- to 15-cup Bundt pan with nonstick spray.

Melt butter with scallion whites and light greens and garlic in a saucepan over medium heat. Off heat, stir in 1 Tbsp. honey, 1 Tbsp. Dijon, salt, and cayenne.

Toss dough pieces with butter mixture until coated. Stir in Cheddar, ham, and scallion greens until evenly dispersed; transfer to prepared pan.

Bake monkey bread until golden brown and a thermometer inserted into center registers 195–200°, about 45 minutes. (Cover with foil if browning too quickly.)

Whisk together 2 Tbsp. honey, 2 Tbsp. Dijon, and mayonnaise for the sauce.

Cool monkey bread in pan 10 minutes before loosening edges and turning out onto a serving plate; serve with sauce.

Per serving: 451 cal; 26g total fat (13g sat); 55mg chol; 1295mg sodium; 38g carb (2g fiber, 10g total sugars); 14g protein