Hawaiian Monkey Bread with Sesame-Gochujang Dipping Sauce

Celebrity Chef Todd Erickson

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

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


  • 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


  1. Preheat oven to 425°F degrees. Slice pizza into 16 slices.
  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.
  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. Place pizza dough balls into a ?????
  8. Brush dough balls with egg wash and roll into cheese mixture. Place 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. Mix remaining ingredients together in a bowl and serve with monkey bread.
  12. Serve with dipping sauce.