Thursday, December 26, 2013

Berry Cream Cheese Monkey Bread

So I thought this would be different than it was.  D and I decided to make it because sugar, cream cheese and berries?  A cheesecake filling on bread?  Wow!

Except it is not.  It was rather tart (which was fine) and liquidy (don't use more fruit than called for).  So making it was a complete mess.  D and I made it together which was good because I think both of us would have lost our minds other wise with a purple ooze that was all over the kitchen.  Still the result tasted good.  Just not cream cheese-y.

Not sure if we will have again.

Berry Cream Cheese Monkey Bread

Photo by ALB

2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough
1/2 cup strawberries (used raspberries)
1/2 cup blueberries (used black berries)
3 tablespoons sugar (you need a lot more sugar)
1 (8 ounce) package of cream cheese, room temperature

Helpful Tip: Don't have fresh berries? Skip the sugar in the filling and swap in ¾ cup of fresh jam instead.

1.  Preheat oven to 350 degrees.

2. Spray an 11-inch spring-form pan with cooking spray and set aside.

3.  Place all berries, cream cheese, and 1 tablespoon of sugar (a lot more) into the bowl of a food processor and process until smooth (about 1 - 2 minutes).

4. Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.

5. Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.

6 Roll up both dough sections into a log -- jelly-roll style.

7. Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.  (Neat...hahaha...we had a lot of unused dough which is more a thing of Pillsbury, not the recipe...that dough is a bitch to get out of the tube).

8. Place each piece of dough into prepared round or bundt pan (didn't step 2 say Springform pan...that's what we used), placing them side-by-side in concentric circles until entire pan is filled.

9. Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.

10. Serve immediately.

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