Dough- 2 tsp. (7 g sachet) dried yeast
- 1 cup (250 ml) luke-warm water
- 2 ⅔ cups (400 g) plain flour, plus extra to dust
- 2 tsp. salt
- 3 tbsp. olive oil
Herb and Garlic Butter- 80 g softened butter
- ½ tsp. garlic salt
- 1 small clove garlic, crushed
- ½ tsp. dried Italian herbs
Monkey Bread- 2 ¼ cups (200 g) Perfect Italiano™ Perfect Pizza cheese
- 1 tbsp. pesto
Cheesy Dip- 250 g cream cheese, softened and diced
- ⅓ cup sour cream
- 2 green onions, finely chopped
- ¼ cup (25 g) Perfect Italiano™ Traditional Grated Parmesan
| Dough- Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water
- Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil
- Using your hands, mix the dough until it comes together into a ball and is smooth
- Turn out onto a lightly floured work surface and knead for a few minutes
- Place dough in a lightly oiled bowl and cover with cling wrap or a tea towel. Set aside in a warm place to rise for 30 minutes or until it doubles in size
Herb and Garlic Butter- Combine butter, garlic salt, garlic and dried herbs and mix well. Refrigerate until firm and cold reserving one tablespoon for the Cheesy Dip
Monkey Bread- Preheat oven 200° C / 180° C fan-forced
- Place a one cup (250 ml) oven-proof ramekin into the centre of a piece of baking paper. Draw around the base. Turn paper over and place onto a large flat baking tray
- Roll out dough to form a 20 cm disc. Add ½ cup Perfect Pizza cheese, fold over and knead until combined and evenly mixed
- Cut dough in half and roll each piece into 3 cm thick logs. Divide each into 12 pieces and roll into balls
- Take a ½ teaspoon of the cold garlic butter and push into the centre of a dough ball. Reroll to enclose. Repeat with remaining butter and dough
- Position stuffed dough balls around the drawn circle and form two rows. Cover with a clean tea towel and stand in a warm place for 15 minutes until risen slightly. When ready to cook, brush with pesto
- Bake for 10 minutes and while cooking, make the Cheesy Dip
- Remove the tray and place ramekin filled with cheesy dip into the centre of the monkey bread. Sprinkle remaining cheese over the rolls. Return to oven and cook a further 5-10 minutes or until cheese has melted and golden. Transfer to a serving tray and serve immediately
Cheesy Dip- Place one tablespoon of the prepared garlic butter mixture, cream cheese and sour cream into a small saucepan. Stir over low heat until hot and smooth. Stir through green onion and Parmesan cheese. Spoon into reserved ramekin
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