Pizza Monkey Bread

One of the first of the aforementioned "oh, that looks good" instances was after seeing this recipe on Confections of a Foodie Bride (again, brought to us by StumbleUpon).

It was easy enough, it definitely looked tasty enough; we were sold. We did a Broulim's run the Saturday before to gather the ingredients and were good to go. Mostly. We also discovered we didn't have a bundt pan....which you kind of need for monkey bread. Therefore, Heidi and I ran over to Viking to see if any of our gentlemen friends happened to have a bundt pan (not completely unheard of; some of them bake). After an initial lack of success, Logan informed us that his girlfriend (who actually lives at our complex) had one, so we went back home, ran upstairs, borrowed said pan, and were back in business.

Why didn't we just ask the other girls in our complex in the first place, you may ask? ............That's a great question. I don't entirely remember. There was a reason, and it seems like it was halfway decent, too. At any rate, it's not important.

Ignore all the random junk behind it and the lack of proper lighting, etc. I stole this picture from Taylor as I had neglected to take one myself. Let's focus on the important thing here: it looks (and was) really tasty. I mean, isn't that a beautiful golden brown?

A few notes:

• As often happens, we wound up not having enough pepperoni for the entire thing, so some bites had pepperoni and others didn't. 
• We used store-bought frozen pizza dough. That's right. 'Cause we're lazy. Still tasted awesome.
• We bought one of those containers of mozzarella balls, which turned out to not be quite enough. So in addition to some having pepperoni and some plain cheese, we also had some that were mozzarella and some that were cheddar/colby jack. 
• We didn't use garlic. Well, not real garlic, anyway. We sprinkled the sides and the pieces with garlic salt. 

So, there you have it. You can fiddle with the recipe, be cheap as can be, and make some adaptations and this can still be wonderful. I suppose that could just be my lack of refined tastebuds talking, but hey, I was happy with it. Give it a go, why don't ya?

Again, the recipe is from Confections of a Foodie Bride. Visit. Love.