Sausage, Apple, and Cheddar Monkey Bread

By lbgtdep

MAKES: 8 SERVINGS
PREP: 20 MINS
SLOW COOK: 2 HRS 10 MINS (HIGH)

Ingredients

• Nonstick cooking spray
• 8 8 8 ounces bulk breakfast sausage
• 1 1 1 cup chopped red apple
• 1 1 1 tablespoon snipped fresh sage
• 1/2 1/2 1/2 teaspoon onion powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon black pepper
• 2 7 1/2 2 7 1/2 7 1/2 ounce pkg. (20) refrigerated biscuits
• 1 1 1 cup shredded white cheddar cheese (4 oz.)

Preparation

Step 1

Line a 3 1/2- or 4-qt. oval slow cooker with parchment paper, then with foil.* Coat with cooking spray.
In a large skillet cook sausage over medium heat until browned. Add apple; cook and stir 2 minutes more or until apple is beginning to soften. Remove from heat. Stir in sage, onion powder, garlic powder, and pepper; cool slightly.
Shape biscuits into balls. Arrange half of the balls in prepared cooker, starting in center and working toward edges, leaving space between each ball. Sprinkle with half of the sausage mixture and cheese. Repeat layers.
Cover and cook on high 1 1/2 hours; give crockery liner a half-turn, if possible. Cover and cook 40 minutes more or until biscuits register 200 degrees F. Using paper, transfer bread to a wire rack; cool slightly. Sprinkle with additional fresh sage.