Sausage-Stuffed Savory Monkey Bread

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


  • 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


  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!