Pizza Monkey Bread Recipe | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 cup (250 mL) milk
• 4 cups (1 L) flour, divided
• 1 pkg (2 1/4 tsp) instant quick rise yeast
• 1/3 cup (75 mL) butter, at room temperature
• 2 tsp (10 mL) sugar
• 2 eggs, beaten
• 1/2 tsp (3 mL) salt
• 2 cups (500 mL) cheese curds (white or orange Cheddar) OR mozzarella cheese, cubed
• 300 (100-200 g) slices of pepperoni
• 1/3 cup (75 mL) butter, melted
• marinara sauce
• The dough can be prepared a day ahead. Mix dough ingredients, cover with plastic wrap and allow to rise in the fridge overnight (8 hours).
• The next day allows the dough to come to room temperature before filling it with cheese and pepperoni and shaping it into balls. Bake immediately before serving.
• If not yet ready to serve the Monkey Bread, it can be covered and refrigerated for up to one more day.
• Remove the unbaked Monkey Bread from the fridge and allow it to come to room temperature while pre-heating the oven.
• Bake, serve, and enjoy!