Does everyone remember Monkey Bread from childhood? Those fun little dough balls, all smothered in nuts and sugary syrup, crammed into a bundt pan – that’s good times. But what ELSE can happen with Monkey Bread? Why not go savory? After all, it’s just rolls from a can, and they’re technically savory already. So we went there. The ultimate TV-time supper. Pizza Monkey Bread.
Our dinner conversion began with Beyond Meat Crumbles. We sauted it with pizza fixins and then stuffed it into the dough. Really easy. This would be a good recipe for kids to help with. Stuffing and rolling the monkey bread is perfect for little hands.
We used Beyond Meat vegan beef, onions, bell peppers, vegan pepperoni, and fresh herbs in our Pizza Monkey Bread. But if you prefer mushrooms or artichoke or sun-dried tomatoes or veg-sausage crumbles – any of that will work. You just need to be mindful of how much you add, or you’ll end up with more filling than rolls.
This recipe uses two rolls of Cresent-style dough and makes 16 Monkey Bread rolls. It serves four to six, unless you have teen-age boys in the house. Then maybe only two or three. 🙂 To vegan Crescent-style rolls you don’t need to go far. Pilsbury brand is vegan, as well as Trader Joe’s and many store brands, like Giant.
Pizza Monkey Bread
1 cup onions, chopped
1 Tbl. olive oil
1 cup green bell pepper, chopped
2 cloves garlic, minced
1 pack vegan pepperoni (we used Yves)
1 bag Beyond Meat Beef-Free Crumbles, “Beefy” Style
2 Tbl. fresh basil, chopped
2 Tbl. fresh parsley, chopped
1 Tbl. fresh oregano, chopped
1 1/2 cups pasta sauce, separated (your fave, we used Muir Glen)
2 cups vegan mozzarella shreds (we used Daiya)
non-sticking cooking spray
2 tubes Crescent-style dough
Preheat oven to 375.
In a large pan over medium heat, saute chopped onions in olive oil until soft and wilted, about 4-6 minutes. Add chopped green pepper and garlic and saute another minute or two, to warm through. Next, stir in the vegan pepperoni, Beyond Meat Beef-Free Crumbles, fresh herbs, 1/2 cup pasta sauce and 1/2 cup vegan cheese shreds. Combine all ingredient and stir frequently until everything is warmed through and gooey with melted cheese. Turn off heat and prepare to make the rolls.
Coat a large casserole pan with non-stick spray. Pop open the Crescent-style tubes and unroll the dough. Using a spatula, eyeball your filling and make a mark for “half” and then “quarters.” Each dough triangle will hold 1/4 of each quarter of filling. Spoon the filling onto the triangle and cover with dough edges, sealing as best you can. Place in sprayed casserole. Repeat with remaining 15 dough triangles.
Bake for 15-18 minutes, until all monkey-rolls are crispy and lightly browned. Pull out of oven and top each roll with a heaping spoon of remaining pasta sauce. Top with all remaining cheese shreds. Return to the oven for 2 to 5 minutes, as long as it takes your shreds to get melty.
Serve warm with lots of napkins on the side! This is a messy, eat-with-your-hands supper!