Recipe courtesy of James Briscione
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Savory Monkey Bread with Cranberry and Brie
55 min
55 min



Divide the pizza dough so you have 4 equally-sized balls of dough. Cut each ball of dough again into 4 equal pieces, then cut each piece again into 4 equal parts. This will ultimately yield 64 small (about tablespoon size) pieces of dough. Roll each piece of dough into a tight ball.

Prepare a muffin tin with 8 paper cups and lightly spray the liners with pan release.

Working a few pieces at a time, dip the balls of dough into the melted butter, then roll in the grated cheese. Arrange 4 balls of the cheese coated dough at the bottom of each muffin cup.

Place a heaping teaspoon of cranberry jam in the center of each muffin cup on top of the dough, then top with large slice of brie cheese.

Repeat the process of dipping the remaining dough in butter then coating with cheese and arrange 4 balls of dough on top of the brie in each muffin tin.

Cover the muffin tin with a kitchen towel and set aside 20 minutes in a warm place for the dough to rise before baking.

Bake the risen monkey bread in a 375°F oven for 15 minutes. Cool 5 minutes before unmolding and serve warm.


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