Cheesy Monkey Bread

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This was a hit with the Boy Scouts on our latest campout. It was inspired by a recipe in Bon Appetit and will serve 6-8 as a side dish. (In yesterday’s case, it was a side dish to chili con carne.) I did not have an opportunity to take a picture, so I will have to do that another time. The directions are for camping, but this could be easily done at home.


1 lb. refrigerated pizza dough

6 oz. Monterey Jack cheese, shredded

1 oz. shredded parmesan

3 Tbs. cold salted butter, shredded

1 small shallot, chopped

3 garlic cloves, chopped

2 sprigs of parsley, chopped

¼ tsp. red pepper flakes

Cooking spray

Cake pan

Dutch oven (or conventional oven)


Mix together the Monterey Jack, parmesan, and butter, keeping them cold so that the butter does not melt. Mix in the chopped shallot, garlic, and parsley, and the red pepper flakes. Divide the mixture into 2/3 into a gallon baggie and 1/3 into a sandwich baggy. Keep cold until ready to use.


Grease the cake pan with the cooking spray. Line the bottom of the Dutch oven with aluminum foil ropes in order to keep the bottom of the cake pan off the bottom of the Dutch oven. This will promote even cooking.


Pinch off little balls of pizza dough and roll them around in the cheese mixture to coat them. Place them in the cake pan and space them evenly. Sprinkle any remaining cheese mixture from the gallon baggie over the dough balls. Cover and allow to rise another half hour, at which point the dough balls should be a little puffy. Heat the charcoal and bake for about 20 minutes in a moderately hot Dutch oven (target 375 degrees) until the tops and edges are brown and firm. Sprinkle the cheese mixture from the sandwich baggie over the top and continue baking for another 10-15 minutes until the cheese is melted and oozing. Serve warm.


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