Spicy Chorizo Monkey Bread
This savory, cheesy, melt-in-your-mouth bread is a real satisfying appetizer on a game day!
- 1 lb fresh Mexican chorizo
- 1 lb cold fresh prepared pizza dough cut into 1-inch pieces
- 8 oz Monterey Jack cheese shredded, divided
- 2 tbsp chopped fresh cilantro
- 1 cup sour cream
- 1 tbsp lime zest plus 1 tbsp fresh juice
- 1 tsp hot sauce
- 1/2 tsp salt
Preheat oven to 375°F. Cook chorizo in a medium nonstick skillet, stirring occasionally, until well browned; about 5 minutes. Transfer chorizo and all pan drippings to a medium bowl; let cool for 5 minutes.
Add cold pizza dough pieces and 1 1/2 cups of the Monterey Jack cheese to chorizo; gently toss to combine. Pour into a nonstick Bundt pan coated with cooking spray; let stand in a warm place (80 to 85°) until slightly puffed, about 40 minutes.
Bake in preheated oven until the top is golden and the inside is cooked through, about 18 minutes. Sprinkle with remaining 1/2 cup cheese, and bake at 375°F until melted, about 2 minutes. Let bread rest in pan 5 minutes before inverting onto a plate; sprinkle with cilantro.
Stir together sour cream, lime zest, juice, hot sauce, and salt in a small bowl. Serve with monkey bread.