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Bon Appétit

Cheesy Monkey Bread

4.9

(12)

Image may contain Plant and Food
Laura Murray

Start with cold dough—instead of warm or room-temperature—so that the cheese mixture doesn’t melt.

Recipe information

  • Yield

    4 servings

Ingredients

½

pound Monterey Jack

1

ounce Parmesan

¼

cup (½ stick) cold unsalted butter

1

shallot, chopped

4

garlic cloves, finely chopped

¼

cup finely chopped parsley

¼

teaspoon crushed red pepper flakes

Kosher salt; freshly ground pepper

1

pound cold pizza dough, cut into 1-inch pieces

Nonstick vegetable oil spray

Preparation

  1. Step 1

    Coarsely shred both cheeses on the large holes of a box grater. Coarsely shred butter on the large holes of box grater. Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a medium bowl; season generously with salt and pepper. Transfer one-third of cheese mixture to a small bowl; set aside. Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.

    Step 2

    Lightly coat a medium skillet with nonstick spray. Arrange dough in skillet in an even layer; pour any leftover cheese mixture in bowl over. Let sit in a warm place until beginning to puff slightly, 30–40 minutes.

    Step 3

    Meanwhile, preheat oven to 375°. Bake bread until top is lightly browned and cheese is melted, 18–22 minutes. Top bread with reserved cheese mixture. Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more. Serve hot.

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Reviews (12)

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  • This recipe is a crowd pleaser that I’ve served at least once a month since finding it. I love the recipe’s simplicity, which lends itself to many easy spin offs. I have made variations with handfuls of garden herbs, with smoked Gouda, with a handful of leftover cubed party cheeses, with an olive tapenade, and even tonight with a sofrito I briefly blitzed in the cuisinart. Premade pizza dough from the store seriously simplifies things. 1/4 c butter proved to be excessive IMO. Alternatively, I have been generously greasing the pan with butter and adding 1-2 tbs of butter or olive oil to the recipe, with solid results. Give this recipe a try!!

    • Anonymous

    • Cleveland, OH

    • 6/19/2024

  • This is SO good that we have it on weekly repeat. I make a batch of dough in my bread maker but have also just bought pre-made pizza dough in a pinch if I forget to start that. Baking it in a cast iron skillet gives it the perfect caramelization and I serve it with my homemade romesco sauce. Heaven.

    • Kathy

    • Portland, OR

    • 6/22/2023

  • Have to agree, this was a lot of work for cheesy garlic bread. Made this for a Sunday family dinner though, and wanted something fun and easy at the table. Everyone RAVED over this bread! The bottom was a super tasty carmelized mix of cheese, garlic, and butter. Used mozzarella and frozen yeast roll (that needed to rise).

    • YumYumJen

    • Chicago

    • 9/20/2021

  • the end product is wonderful, but this recipe can be quite time consuming—definitely something you have to plan ahead for. i also recommend cutting the amount of butter in half, as pools of butter appeared as i baked it. it’s definitely worth a try, and the end product is a delectable, cheesy masterpiece!

    • Anonymous

    • north carolina

    • 6/9/2019

  • Brilliant recipe!! We enjoyed a skillet full with roasted tomato soup.

    • Anonymous

    • Geyserville

    • 1/1/2018