Hope McCarthyComment

Brie and Berry Monkey Bread

Hope McCarthyComment
Brie and Berry Monkey Bread

INGREDIENTS

  • 32 oz biscuit dough (2 cans)

  • 1 lb brie cheese, cubed (rind cut off)

  • 14 oz blackberry jam or preserves (You could make this with any flavored jam you like. I like to use blackberry pepper jelly for an extra kick)

  • 2 tsp fresh rosemary, minced

  • bundt pan

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease bundt pan with non-stick cooking spray.

  2. Remove dough from cans and cut each biscuit round into thirds.

  3. Pinch pieces of dough to flatten. Place a piece of brie into flattened dough. Pinch dough together to cover cheese and roll into a ball.

  4. Place 1 layer of balls in the bundt pan. Spoon 1/2 of the jam over the dough and sprinkle with 1/2 of the herbs.

  5. Make a second layer of dough balls and add remaining jam and herbs.

    The amount of layers depends on the size of your bundt pan. You may have to do 3 layers.

  6. Bake for 40 minutes.

  7. Let cool for 10 minutes before covering and inverting the bread onto a large serving dish. Make sure to flip the bread while it is still warm so that it doesn’t stick to the pan.

This is a super holiday appetizer to prep ahead of time. Cover the uncooked dough in the pan and refrigerate over night. Bake right before your guests arrive.