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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

  • 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!
  • Serve immediately.
  • Reheats nicely in the toaster oven!