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You can do this as you go or you can pinch them all off in one go.

Pinch off 2/3-ounce lobes of pizza dough which should give you 48 balls of dough. Add the spinach to the sausage and mushrooms and mix together. Sprinkle salt to taste over the spinach and sauté until the spinach is wilted. Heat the vegetable oil in the same sauté pan that you used for the sausage and mushrooms.

Remove the sausage and mushrooms to a bowl. Add the mushrooms and sauté until cooked (if the sausage is lean, then you can add a little vegetable oil to help cook the mushrooms). Brown the Italian sausage in a sauté pan. Brush a bundt or tube pan with some of the garlic butter and set aside. When the garlic begins to brown, remove the pan from the heat. Place the garlic and butter in a small saucepan over medium heat. pizza dough (I used this olive oil pizza dough) They really are glorious little nuggety snacks.Ģ lbs. When I came back into the kitchen, he mumbled, “These are so good!” as he stuffed the fourth into his pie hole. I stepped away for a moment and Jeremy had already devoured three amorphous blobs. Heat up a good pizza sauce for dipping and there will be happy mmm mmm mmm noises emanating from the mouths of your family, friends, or guests. Serve it on the hot side of warm because, you know, the oozing of the cheese (aka the cheeoozing). Some of the balls (which become amorphous blobs, but delicious amorphous blobs!) will spring leaks and ooze cheese during the baking process. I know it seems obvious, but I’m just going to say it anyway – distribute the balls in the pan evenly. Once you have sealed a dough ball, brush it with the garlic butter and place it in the bundt pan. I didn’t want anyone gettin’ all up in someone else’s business.

You know, each little ball has its boundaries and all. If you don’t have one, I urge you to get one and make your life that much easier.ĭivvy the dough into little balls and flatten themīecause I’m OCD, I had to make sure each and every ball of dough was completely sealed, spherical, and without holes. To get 48 balls of dough, they need to weigh 2/3 ounce each. For this recipe, I weighed out two pounds of dough. We make a bucket of it and have dough at the ready all the time. And I am still in love with this olive oil pizza dough from Zoe’s book. What’s great is that much of this can be prepped ahead of time, like the filling. Obviously, you could make this vegetarian by giving the sausage the boot.Ĭook the mushrooms with the browned sausage I wanted vegetables like spinach and mushrooms and figured it would be great with some Italian sausage. I found a recipe for pizza bites that originally came from my friend, Annie, and decided to keep the pizza theme, but alter the ingredients a tad. Pizza dough, mozzarella, italian sausage, garlic, butter, mushrooms, spinach Most of the monkey bread recipes I saw were of the sweet variety, but I wanted savory (of course). But the monkey bread idea was something one could unscarify if you made it all from scratch. I figure it’s best for me to avoid spending (wasting) more time on the computer and it really seems as if the majority of recipes on pinterest call for jello, food coloring, cake mixes, and Pillsbury refrigerated biscuit dough. I’m not on pinterest much at all except to piece together ideas for a few projects. Rest assured, as long as there is snow on the ground, I am still running the oven. Skiing the backcountry trails after a big storm April has been a hella busy and exhausting month. I’m in that mood – I could trail run, ski, ride in the mud, whatever. We have sunny bluebird days the rest of the week and then HELLO, chance of snow at the start of next week. Our snowpack is inching ever closer to the average, which is pretty exciting. Recipe: italian sausage pizza monkey bread