Monkey Bread Two Ways - Amy Carter, Sarah's Place
Pizza Monkey Bread
2 (10 ounce) cans Food Lion refrigerated biscuit dough, separated and cut into quarters
1 (14 ounce) jar Food Lion pizza sauce
1 cup my essentials shredded mozzarella cheese
1. Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
2. Combine biscuit dough quarters and pizza sauce in a large bowl; gently toss to evenly coat the dough in sauce. Turn dough out onto the prepared sheet, leaving in a pile roughly the shape of an inverted bowl.
3. Bake in preheated oven until dough is nearly golden brown, about 15 minutes; sprinkle mozzarella cheese evenly over the dough and continue baking until cheese melts, about 5 minutes.
Pina Colada Monkey Bread
2 cans Food Lion refrigerated biscuits
1 cup Food Lion powdered sugar
1 ¼ cup my essentials white sugar
½ cup coconut milk, divided
1 stick my essentials butter
¼ cup chopped dried pineapple
1 can Food Lion crushed pineapple
Break the biscuits dough into small triangles. Melt together the butter and ¼ cup coconut milk, stirring until smooth. Toss sugar on a plate and prepare a bundt pan, spraying it with non-stick cooking spray. Dip the triangular biscuits into the butter- coconut sauce, roll them in sugar and place them into the bundt pan. When the first layer is completed, top it with crushed pineapple then add another row of biscuits. Repeat the procedure for the third row and bake the monkey bread into the 350 F preheated oven, for 40 minutes. While cooling, whisk the remaining coconut milk with the powdered sugar into a glaze, then drizzle on top of the warm bread. Garnish with chopped pineapple and serve!