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Updated May 11, 2017
tablespoon garlic powder
tablespoon Italian seasoning (or 21-seasoning spice)
cups finely shredded Italian cheese blend
can (11 oz) Pillsbury™ Refrigerated Pizza Crust Thin
cups (1-inch round) mozzarella balls (about 24)
Basil, freshly chopped (for garnish)
Preheat oven to 350° F. Spray a Bundt cake pan with nonstick baking spray. Set aside.
In a large bowl, stir together garlic powder, Italian seasoning and shredded cheese. Set aside.
Unroll pizza dough and cut into 1 1/2-inch squares with a sharp knife.
Wrap each square of dough around a mozzarella ball and dip into 1 cup of Alfredo sauce. Dip into prepared shredded cheese mix.
Place inside bundt pan, creating a uniform layer all the way around the pan.
Bake for 30-35 minutes until golden brown. Allow to cool for 5 minutes before inverting the Bundt pan onto a serving platter. Garnish with basil. Serve with remaining 1 cup of alfredo sauce (warmed).
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- There was this pretty defining moment in my life. It happened about 10 years ago on my second trip to NYC. Walking home from a show at Times Square, it was chilly and nearing midnight. Toes ached from wearing dress shoes. Belly ached for something to eat.As I traipsed along, the street ahead of be was suddenly aglow with the blinking fluorescent light of an “Open” sign. Moving quickly toward it, I found myself standing in front of the warm, welcoming door of a tiny pizzeria. Four chefs were in the kitchen. The place smelled of garlic and Italy. Ten different pizzas with gooey soft cheese were displayed ready-to-go under hot lights.Knees nearly buckled under the gladness of it all. I walked up and oogled the options. There was your average pepperoni. A slice or two of Margherita and sausage. And one piping hot, just-cut white pizza. Sweating olive oil, melted dollops of mozzarella and fresh chopped garlic, I could barely bring myself to point at it. So much splendor. It was like pointing directly at a garlic sun, or staring right into the face of the most beautiful piece of cheese you’ve ever known.With order tallied, the guy behind the counter handed over a tiny paper plate, pizza splayed far outside the edges. A handful of napkins. And a beer to go.I cozied myself into a corner of the café, folded my pizza piece flat and bit into the single most glorious midnight snack I’ve ever eaten. It was so good, I didn’t ever want it to stop. Cheese, cheese, golden dough, garlic. Cheese.It was that experience so long ago that inspired this insanely perfect White Pizza Monkey Bread. Little squares of pizza dough, wrapped around mozzarella, dipped in garlic-alfredo sauce and rolled into more mozzarella. Then baked until so golden and gooey (and so, so good). You’ll pretty much feel like it’s midnight in NYC.Bake up a batch and treat yourself. You deserve it! Or call in all your favorite humans and enjoy together. Or grab a beer, tuck yourself into a corner and keep this one all to yourself. That’s exactly what I’d do!
Don't let the deep hues of caramelized mozzarella fool you&mdashthis is indeed a white pizza pie with absolutely no sauce. White pizzas can be boring without the acidity of tomatoes, but we've made a pie that takes advantage of the flavors from three different cheeses.
Use fresh herbs! Fresh is not always better, but in this case, fresh oregano and thyme really brighten up the richness of the cheeses. Black pepper contrasts against the milkiness of the ricotta, effectively giving your pie a cacio e pepe vibe.
Forget about stale garlic powder. The lightly fried garlic chips you'll be making are crunchy explosions of flavor and 1000x better.
Worried that 500° is too high a temperature? Don't worry, it won't burn. Cooking the pizza at your oven's highest temperature allows the cheeses to melt and the crust to crisp without drying out the entire pie.
How To Begin Making Pizza Monkey Bread
My dough is a soft bread roll dough, similar to dinner rolls. It is a lovely, simple recipe that can be made on a machine or by hand.
Now, I just want to warn you, I have seen people using store bought biscuits and pizza dough to make Monkey Bread. That’s ok, we will convert them later. All those options are equally delicious but I would be doing you and myself an injustice if I didn’t show you a homemade dough.
Pizza Dough Monkey Bread
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We love the sweet, pull-apart breakfast treat known as Monkey Bread, so—inspired by a suggestion from our Home Cooking community board—we devised this savory version with mozzarella and a hint of fresh chiles. The recipe calls for store-bought pizza dough, so apart from letting the dough rise for an hour and assembling everything, it comes together pretty quickly. Serve the monkey bread warm, with marinara sauce for dipping.
What to buy: Premade pizza dough is available bagged in 14- or 16-ounce portions at well-stocked groceries. If you’d like to make your own, you’ll need two-thirds of our Basic Pizza Dough recipe.
- 1 Cut a ball of store-bought pizza dough into 9 pieces and form each piece into a ball.
- 2 Set the dough balls aside to rest and puff, about 1 hour.
- 3 Preheat the oven to 375 degrees Fahrenheit.
- 4 Oil a tapered ovenproof bowl and arrange 3 dough balls in the bottom.
- 5 Place a thin slice of jalapeño on each and cover the layer of dough balls with a handful of shredded mozzarella.
- 6 Repeat 2 times with the remaining dough balls.
- 7 Bake until risen, brown, and bubbly, about 40 minutes.
- 8 Serve with marinara sauce.
7 Things You Can You Make With Bread Dough Besides Bread
- Deep dish pizza – yes you can make pizza using bread dough. Make it the same way you would make it using pizza dough but knead it more to make it more flexible giving it more gluten.
- Cinnamon buns – roll out your bread dough into a large rectangle. Fill almost the entire space with a mixture of white sugar, brown sugar and cinnamon. Roll up the dough then cut it into rounds. After they are baked to a light brown, let them cool for about 5 minutes, then drizzle with a confectionery topping.
- Make your own hot pockets. Roll out your bread dough into rounds fill one round with ham and cheese then top it with another round and crimp the sides.
- You can use your own bead dough or a frozen bread dough and whip up some savory garlic knots. Roll the dough into a rectangle then cut into strips and twist into a knot. Brush with butter, garlic and Italian herbs.
- Antipasto pull-apart bread. Take pieces of bread dough and place in a greased bundt pan. Top with your favorite antipasto items – salami, pepperoni, ham, cheese, olives, pepperoncinis – then top with more bread pieces.
- Stuffed pizza – Prepare your bread dough just as you would your pizza dough to make this stuffed pizza. Roll the dough out into a round, fill with your favorite ingredients, then top it with another bread round and cover it with tomato sauce.
- Pretzels or pretzel rolls. You can shape your bread dough into twisted pretzel shapes or you can make them as if you were making sandwich rolls. Brush them with butter and top them with coarse sea salt and you have a savory pretzel roll to use for your next sandwich.
There are plenty of recipes on the internet that will give you ideas as to how you can use your pizza and bread doughs to make things other than pizza and bread.
Many recipes use frozen bread dough which is quicker to bake with and when making recipes with pizza dough you don’t need any special flour. Regular all-purpose flour will work just fine.
Experiment with both types of dough to see which one you like to bake with more. Many people like the consistency of their pizza when they use bread dough instead of pizza dough. And pizza dough might make better cinnamon rolls rather than the bread dough version.
You can’t go wrong with either dough and its good to know that you can substitute one for the other without having to sacrifice taste or texture.