Pepperoni Monkey Bread
- 1 package Bridgford Parkerhouse Rolls
- 1 1/2 loaves Bridgford Frozen Bread Dough divided into 48 equal pieces
- 2 oz sliced Bridgford Pepperoni (about 28 thin slices)
- 1 cup grated Parmesan cheese
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 cup butter, melted
Let dough thaw. If using Bridgford Roll Dough, divide each roll piece in half; set aside.
Lightly grease a 12 cup bundt cake pan; set aside.
In a medium size bowl, combine Parmesan, oregano, and garlic. With kitchen shears, cut the pepperoni slices into smaller pieces and mix into cheese mixture; set aside.
Dip each dough piece in butter and then coat in pepperoni/cheese mixture. Place coated balls of dough evenly in pan.
Let the dough rise until double in size.
Bake in a 350° oven for 35-40 minutes or until golden brown and sounds hollow when tapped on top. Remove from oven and invert out of pan upside down on a large plate. Serve with marinara sauce if desired.