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Pizza Barbecue Monkey Bread: A Savory Pull-Apart Delight

The aroma of baking bread slathered in barbecue sauce never fails to transport me back to summer evenings at my family’s lake house. We’d gather on the porch, fireflies dancing in the twilight, and devour a bubbling, cheesy, savory monkey bread. It was always a collaborative effort – some would tear apart the warm, doughy bites, others would strategically snag the pieces with the most sausage, and laughter always filled the air. It wasn’t just a dish; it was a tradition, a moment of pure, unadulterated joy shared with the people I loved. This Pizza Barbecue Monkey Bread is a twist on that classic, combining the best of pizza flavors with the fun of a pull-apart bread.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8-10
Yield: 16 pinwheels
Dietary Type: Varies (can be adapted for gluten-free)

Ingredients

1/2 lb ground Italian sausage
1 (13 7/8 ounce) can refrigerated pizza dough
1 1/2 cups shredded five cheese blend
1/4 cup pizza sauce
1/4 cup barbecue sauce
1 tablespoon barbecue seasoning
2 tablespoons Parmesan cheese, grated
1 onion, chopped

Equipment Needed

Large skillet
Baking pan (9×13 inch recommended)
Mixing bowl
Measuring cups and spoons
Pizza cutter or knife

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Make sure your oven rack is positioned in the center for even baking.
In a large skillet over medium heat, brown the ground Italian sausage. Break it up with a spoon as it cooks, ensuring it’s cooked through completely. Once browned, drain any excess grease thoroughly. This is crucial to prevent a greasy final product.
While the sausage is cooking, prepare your work surface. Lightly flour a clean surface to prevent the pizza dough from sticking. Unroll the refrigerated pizza dough onto the floured surface.
In a small bowl, combine the pizza sauce and barbecue sauce. Mix well until they are fully incorporated, creating a flavorful sauce blend.
Using a rolling pin, gently roll the pizza dough into a 14×12 inch rectangle. Aim for an even thickness to ensure consistent baking.
Spread the combined pizza sauce and barbecue sauce evenly over the entire surface of the rolled-out pizza dough, leaving a small border at the edges.
Sprinkle the shredded five cheese blend evenly over the sauced dough. Ensure the cheese is distributed well to provide cheesy goodness in every bite.
Distribute the cooked and drained sausage evenly over the cheese layer.
Sprinkle the chopped onion over the sausage and cheese.
Now for the fun part! Starting at one of the long sides (the 14-inch side), tightly roll up the dough, creating a log. Be sure to roll it up tightly to keep the ingredients inside and create a nice spiral effect in the pinwheels.
Using a sharp knife or pizza cutter, cut the rolled-up dough log into 16 equal pinwheels. Aim for about 3/4 inch to 1 inch thick slices.
Generously spray a baking pan with cooking spray to prevent the pinwheels from sticking.
Place the cut pinwheels, cut-side down, into the prepared baking pan. Arrange them in a single layer, leaving a little space between each pinwheel to allow for expansion during baking.
Sprinkle the tops of the pinwheels with the grated Parmesan cheese and barbecue seasoning. This adds a flavorful crust and a beautiful golden color.
Bake in the preheated oven for 25 minutes, or until the pinwheels are golden brown and the cheese is melted and bubbly. Keep a close eye on them during the last few minutes of baking to prevent burning.
Remove from the oven and let cool slightly before serving. This will make it easier to pull apart the individual pinwheels.

Expert Tips & Tricks

For extra flavor, consider adding a sprinkle of garlic powder or Italian seasoning to the sauce mixture.
If you don’t have a five-cheese blend, use mozzarella or a combination of your favorite cheeses.
To prevent the bottom of the monkey bread from becoming soggy, you can place a baking sheet underneath the baking pan.
If the top starts to brown too quickly, tent the baking pan with aluminum foil during the last few minutes of baking.
For a spicier kick, add a pinch of red pepper flakes to the sausage while browning or mix a dash of hot sauce into the sauce.
Make ahead tip: Assemble the monkey bread up to the point of baking, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add a few minutes to the baking time if baking directly from the refrigerator.

Serving & Storage Suggestions

Serve the Pizza Barbecue Monkey Bread warm, fresh from the oven. It’s best enjoyed as a pull-apart appetizer or side dish. Arrange the baking pan on a trivet or use serving spoons to help guests easily pull apart the pinwheels.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual pinwheels in the microwave for a few seconds or reheat the entire baking pan in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through.

To freeze, wrap individual pinwheels tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	45mg	15%
Sodium	750mg	31%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	5g	N/A
Protein	15g	30%

Variations & Substitutions

Gluten-Free: Use gluten-free pizza dough.
Vegetarian: Substitute the sausage with plant-based crumbles or sauteed vegetables like mushrooms, bell peppers, and zucchini.
Different Sauces: Experiment with different sauce combinations. Try pesto and sun-dried tomato pesto, or ranch dressing with buffalo sauce.
Cheeses: Use any combination of your favorite cheeses. Pepper jack, provolone, and cheddar are all great options.
BBQ Variation: Omit the pizza sauce and use only BBQ sauce, shredded chicken, and some bacon bits for a classic BBQ Chicken Monkey Bread.
Spicy: Add diced jalapeños or a pinch of cayenne pepper to the sausage mixture for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sausage?
A: Absolutely! Feel free to use sweet Italian sausage, chorizo, or even ground beef or turkey. Adjust the seasoning accordingly.

Q: Can I make this ahead of time?
A: Yes, you can assemble the monkey bread ahead of time and refrigerate it for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.

Q: Can I freeze this?
A: Yes, wrap individual pinwheels tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Q: My monkey bread is browning too quickly. What should I do?
A: Tent the baking pan with aluminum foil to prevent the top from burning while the inside finishes cooking.

Q: Can I use a different size baking pan?
A: Yes, a 9×13 inch pan is recommended, but you can use a different size. Adjust the arrangement of the pinwheels as needed. Round cake pans work too!

Final Thoughts

This Pizza Barbecue Monkey Bread is a delightful, crowd-pleasing recipe that’s perfect for any occasion. The combination of savory sausage, cheesy goodness, and the fun pull-apart format makes it an instant hit. Don’t be afraid to get creative with the ingredients and customize it to your liking. Whether you’re hosting a party, looking for a fun family dinner, or simply craving a comforting snack, this recipe is sure to deliver. Try it out, share it with your loved ones, and let me know what you think! Pair it with a refreshing salad and your favorite beverage for a complete and satisfying meal. Happy baking!

Pizza Barbecue Monkey Bread Recipe