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
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| Photo by ALB |
Ingredients
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.
Preparations
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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