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Hawaiian Monkey Bread with Sesame-Gochujang Dipping Sauce

Celebrity Chef Todd Erickson

Recipe by Todd Erickson
Executive Chef
HuaHua's Taqueria, Glam and Society
Florida

Prep time: 10 minutes
Total time: 35 minutes
Serves: 4-6

Ingredients

  • 1 FRESCHETTA® Naturally Rising Crust Canadian Style Bacon & Pineapple Pizza, thawed
  • 1 large egg
  • ½ cup water
  • 1 Tbsp cracked black pepper and Kosher or coarse sea salt
  • 8 oz. sour cream
  • ½ cup Gochujang or red pepper paste
  • ½ cup mayonnaise
  • 1 Tbsp sesame oil
  • ¼ Tbsp chopped scallions
  • ¼ cup cilantro, chopped, optional
  • 2 cups Italian six cheese blend, grated
  • 2 Tbsp black sesame seeds, optional

Instructions

  1. Preheat oven to 425°F degrees.
  2. Whisk egg, water, pepper and salt together in a medium bowl.
  3. Mix in another bowl mayo, sour cream, Gochujang, sesame oil, scallion and cilantro. Refrigerate until ready to serve.
  4. Pull pizza dough into a rectangular shape approx. 15 x 10".
  5. Cut dough into 1.5 x 1.5" squares, in a grid pattern.
  6. Bring corners of each square together and rolling into dough balls tightly sealed.
  7. Brush dough balls with egg wash and roll into cheese mixture.
  8. Place pizza dough balls into a deep 9" pie pan sprayed with cooking oil.
  9. Sprinkle with black sesame seeds.
  10. Bake 20-24 minutes or until deep golden brown and internal temperature reaches 160°.
  11. Serve with dipping sauce.