Monkey bread, as this dish is lovingly named, has been the favorite of sweet-tooth’s the world-over. But, for those who like things a little more savory, take a stab at this cheesy version!
Makes about 8 servings.
- 4 packages home-style biscuit dough
- Nonstick cooking spray
- 2 cups shredded fontina cheese
- 2 cups shredded sharp cheddar cheese
- ¼ cup melted butter (about 1 small stick)
- 4–5 cloves garlic, minced
- 4 tablespoons fresh dill, finely chopped (reserve some for garnish)
- 2 teaspoons paprika
- Preheat the oven to 350°F.
- Cut each of the biscuits in half. Lightly spray your hands with the nonstick cooking spray to prevent sticking, and roll each piece of dough into a ball. Place in a bowl, and set aside.
- Lightly coat a bundt pan with the nonstick spray, and set aside. Take each dough ball and, using your fingers, spread into a flat circle. Sprinkle in some of the fontina and sharp cheddar cheeses (be sure to reserve some to sprinkle on top of the ring), and roll back into a ball. Place in even layers into the bundt pan.
- Melt the butter, and add in the minced garlic, dill, and paprika. Stir to combine. Pour the melted butter mixture over the dough, and sprinkle the remaining shredded cheese over top.
- Cover with a piece of aluminum foil, and bake for 40–45 minutes, or until biscuits appear golden brown. Remove foil and bake another 5–10 minutes to brown the cheese on top.
To serve: Allow the bread to cool slightly in the pan (for about 10 minutes). When ready to remove, place a large plate under the pan and very carefully flip over onto the plate. Garnish with more chopped dill, if desired.
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