Pizza Monkey Bread

Bread with pizza taste! Beautiful red-gold cheese bread morsels dipped in our favorite sauce.
After the pizza all I can think of so delicious and simple is this bread, with very easy process since the ready dough created to solve our hands and give us such delights. We put the ingredients we like, mold the dough into balls, and all bake in the oven to get delicious bread.
It will definitely become our favorite snack for Sunday's lazy cooking.
Yours!

work: 20′

time: 1h:00′

very easy:

Ingredients (~4 servings) 1 package pillsbury for Pizza 100g (3.5oz) regato, cut into dice 100g (3.5oz) regato, grated 150g (5.3oz) cheddar yellow, grated 40g (1.4oz) parmesan 100g (3.5oz) ham into small pieces 2 tbsp oil+a little butter for the cake pan 3-4 cloves garlic (optional) 1 tbsp oregano freshly ground pepper	Open the package of dough on the worktop according to the instructions of the box. Simultaneously butter well a small nonstick cake form.	Cut the dough with the wheel, in irregularly squares and put a cube of cheese in the middle.
Take in your palm a piece of dough with cheese at the center. Stretch the dough and cover the cheese well…	… make it a little ball and put it in a large bowl, in which you collect all the dough balls.	After you finish the dough sprinkle with olive oil, oregano, freshly ground pepper, a few pieces of ham, a little grated regato, a little cheddar. Mix with your hands.
Put in a buttered cake pan, half of the amount of this mixture, scatter in between and a few pieces of ham.	Sprinkle with a little grated cheese and plenty of grated Parmesan cheese and pour over scattered the remaining amount of the mixture…	… and what cheese or ham are left you scatter with cheddar on top to get nice color. Cover with foil and bake in preheated oven at 180℃ (356℉, Gas:4.2) for 40'. Remove the foil in the last 10 minutes.

• The pizza bread is eaten warm, with our fingers pinching tasty morsels, which dip in our beloved sauce.
• Instead ham we can use any other sausage we prefer.

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Author Zambia G. Sifaki