Monkey Bread Bolognese

DSC05593Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these onto a large baking dish, allowed dough to rise for about an hour before baking for 40 minutes at 200°C, rotating the tray at half time. Scattered another handful of sliced onion, some torn basil leaves and a dozen cocktail bocconcini over the top before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: