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Sausage-Stuffed Savory Monkey Bread

September 11, 2017

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Hey!! It’s the BEST time of the year! I say it every year, and you know where I’m going with this, so say it with me: football season is FINALLY here! I wait all year for it to be football season.

I used to be strictly a college football fan, and I couldn’t get interested in professional football. When I met my S.O., he was strictly a professional football fan. Well, we’ve crossed each other over. It took a few years, but he’s got the college football bug. It didn’t take me long at all to find myself engrossed in professional football, so now that’s a big part of how we spend our fall weekends, and I quite love it.

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We spend football weekends one of two ways. We either have friends and family over to watch games, and I bake football snacks. Or if it’s just the two of us, we’ve got football games running in the background while I’m baking up a storm in the kitchen making all things fall-ish. You know, pumpkin things and apple recipes – stuff like that. In either case, food is involved, and it’s getting made and devoured!

I’ve made quite a few monkey bread recipes over the last few years, and I love all my previous recipes, but none of them are savory. They’re all sweet and dessert-y. It’s been on my baking bucket list for a while to put together a savory version of monkey bread, and I whipped up this Sausage-Stuff Savory Monkey Bread for us to have as football food.

Sausage-Stuffed Savory Monkey Bread collage

This recipe was simple and easy to prep, and rather fast too. I spent about 10 minutes sautéing the onions, and then it took about 10-15 minutes to wrap the sausages in the biscuits. Easy-peasy. Stack them all in the bundt pan, and bake for a half hour or so.

The result is pillowy, flaky, squishy bites of dough, filled with a bite of juicy, cheesy smoked sausage, and smothered in sun-dried tomatoes, sautéed onions, and artichokes. I can’t tell you how GOOD this smelled baking in the oven!

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It makes for an awesome appetizer if you’ve got company coming over! It’s easy finger food, and not super messy. It also makes a big batch, so it feeds a good crowd.

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Print

Sausage-Stuffed Savory Monkey Bread

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 -10 servings

Ingredients

  • 2 tbsp. butter
  • 1 medium yellow onion sliced
  • 2 tbsp. Dr Pepper
  • 2 – 16 oz. cans refrigerated flaky biscuits 16 biscuits total, cut each biscuit in half
  • 1 – 14 oz. package Johnsonville Beddar with Cheddar Smoked Sausage cut each link into 5 or 6 pieces so that you have 32 pieces total
  • 1 – 12 oz. jar marinated artichoke hearts drained, chopped
  • 1 – 6 oz. jar sun-dried tomato pesto
  • 1 c. shredded cheddar or Mexican blend cheese divided

Instructions

  1. In a small skillet over medium heat, melt the butter.
  2. Add onions and Dr Pepper, sautéing until onions are soft and golden brown.
  3. Remove from heat, and set aside to cool.
  4. Meanwhile, wrap each piece of sausage in a biscuit half, pinching the edges to seal, and rolling into a ball.
  5. Grease a large bundt pan.
  6. In a medium bowl, stir together artichoke hearts, sun-dried tomato pesto, and sautéed onions.
  7. Working with 4 or 5 biscuit balls at a time, gently toss them in the sun-dried tomato mixture to coat.
  8. Arrange half the biscuit balls in the bundt pan.
  9. Sprinkle with ½ c. shredded cheese.
  10. Arrange the remaining biscuit balls in the bundt pan, and if any sun-dried tomato mixture remains, spoon it over the top.
  11. Sprinkle with remaining shredded cheese.
  12. Bake at 325 degrees for 35-40 minutes, or until the edges are golden, and the center feels ‘set’ when lightly pressed. The center should not feel squishy or doughy.
  13. Remove from heat, and cool for 15 minutes before inverting onto a serving platter. Do not cool monkey bread completely in pan or it will stick!
  14. Serve immediately.
  15. Reheats nicely in the toaster oven!

 

IMG_1159   Sausage-Stuffed Savory Monkey Bread thegoldlininggirl.com pin

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Filed Under: Appetizers, Bar Food (burgers, pizza, sandwiches), Breads & Muffins, Recipes 2 Comments

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Lovely comments

  1. Ryan says

    December 20, 2018 at 1:29 pm

    This is a joke, right? Cooking with DR pepper? Did they really pay you enough to justify abandoning all common sense and any claims you might have made about knowing anything about food?

    Reply
    • Sarah says

      December 20, 2018 at 10:06 pm

      The best ribs I had in my life were made with a Dr. Pepper glaze, and it’s pretty well accepted that Coca-Cola is excellent in cooking and baking too. But thanks for your kind comment that really brightened my day! I love getting such lovely feedback and 1-star ratings on a recipe that wasn’t actually made. Very helpful for other readers. Also helpful, insults! Thanks for blessing me with insults right before Christmas – what a gift! If you don’t like what you see, it’s pretty easy…. move on. And as of January 2018, I no longer do sponsored work.

      Happy Holidays!

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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