Pull-Apart Holiday Monkey Bread
Cheesy, pull-apart goodness at it's finest, this indulgent recipe features flaky biscuit dough, marinara sauce, cheese, and pepperoni baked together in a Bundt pan, making it perfect for a party appetizer or a fun family dinner. You can even customize it with your favorite pizza toppings.
Tasty Team
92% would make again
Ingredients
for 8 servings
- nonstick cooking spray, for greasing
- 1 lb brie cheese (455 g), cubed
- 32 oz biscuit dough (905 g), 2 cans
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 14 oz cranberry sauce (395 mg)
Nutrition Info
- Calories 770
- Fat 39g
- Carbs 88g
- Fiber 2g
- Sugar 58g
- Protein 16g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350˚F (180˚C). Grease a Bundt pan generously with nonstick spray.
- Cut the Brie into cubes. Open the can of biscuit dough and separate into individual biscuits. Using your hands (or a knife for extra precision), tear each biscuit into 2-3 pieces.
- Flatten the torn dough in the palm of your hand and place 1-2 pieces of Brie in the middle. Pinch the dough around the cheese, then roll together until it forms a small ball with the cheese inside. Repeat until all of the dough and cheese have been rolled together.
- Arrange a layer of cheese-filled dough balls in the prepared Bundt pan, spacing evenly. Sprinkle with one-third of the rosemary and thyme, then spoon one-third of the cranberry sauce on top. Repeat with the remaining ingredients to make two more layers.
- Bake the monkey bread for 40 minutes, until fragrant with cheese and cranberry sauce bubbling on top.
- Let cool for 10 minutes before inverting onto a large serving platter. Serve warm.
- Enjoy!
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