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.
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.
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!
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.
Sausage-Stuffed Savory Monkey Bread
- 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
In a small skillet over medium heat, melt the butter.
Add onions and Dr Pepper, sautéing until onions are soft and golden brown.
Remove from heat, and set aside to cool.
Meanwhile, wrap each piece of sausage in a biscuit half, pinching the edges to seal, and rolling into a ball.
Grease a large bundt pan.
In a medium bowl, stir together artichoke hearts, sun-dried tomato pesto, and sautéed onions.
Working with 4 or 5 biscuit balls at a time, gently toss them in the sun-dried tomato mixture to coat.
Arrange half the biscuit balls in the bundt pan.
Sprinkle with ½ c. shredded cheese.
Arrange the remaining biscuit balls in the bundt pan, and if any sun-dried tomato mixture remains, spoon it over the top.
Sprinkle with remaining shredded cheese.
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.
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!
Reheats nicely in the toaster oven!