Easy Cheesy Sausage & Pesto Ring

This easy dinner is like a savory monkey bread but less work!

This was one of the first foods I made back when we had moved into our current house. Since it was April 2020, we were still having issues finding some foods especially meats. I got lucky and was able to get sausage to make this recipe. It's very reminiscent of monkey bread but there's no cutting up all the biscuits. It's so much less effort and still turns out incredibly.

What you need:

• 2 Tbsp. unsalted butter, softened
• 2 Tbsp. unsalted butter, melted
• 1 lb. ground Italian sausage
• 1/4 onion, diced
• 1/4 tsp. red pepper flakes
• 1/3 cup basil pesto
• 3 oz. cream cheese, cubed and softened
• 1/4 tsp. black pepper 
• Salt to taste
• 2 pkg (16.3 oz each) Pillsbury Grands biscuits
• 2 cups shredded Italian cheese, divided
  

Directions:

1. Grease a bundt pan with 2 Tbsp. softened butter. Set aside.
2. In a large skillet, cook sausage with onions and red pepper flakes over medium heat until sausage is cooked through.
3. Add pesto and cream cheese. Stir until combined. Season with salt and pepper to taste.
4. Lay out biscuits and top each with a heaping tablespoon of sausage mixture, then 1 Tbsp. cheese.
5. Stack four biscuits together, turn on side, and place into the bundt pan. Repeat with remaining biscuits.
6. You can top the biscuits with any remaining sausage mixture if you want.
7. Drizzle biscuits with 2 Tbsp. melted butter.
8. Bake in a preheated 350 degree oven for 30 minutes.
9. Remove from oven and top with remaining cheese (should be about 1 cup) and bake for 5 more minutes. If desired, broil until cheese is golden.
10. Let cool for 10 minutes before serving.
    

Recipe from Carlsbad Cravings

Easy Cheesy Sausage & Pesto Ring

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 2 Tbsp. unsalted butter, softened
• 2 Tbsp. unsalted butter, melted
• 1 lb. ground Italian sausage
• 1/4 onion, diced
• 1/4 tsp. red pepper flakes
• 1/3 cup basil pesto
• 3 oz. cream cheese, cubed and softened
• 1/4 tsp. black pepper
• Salt to taste
• 2 pkg (16.3 oz each) Pillsbury Grands biscuits
• 2 cups shredded Italian cheese, divided

Instructions

1. Grease a bundt pan with 2 Tbsp. softened butter. Set aside.
2. In a large skillet, cook sausage with onions and red pepper flakes over medium heat until sausage is cooked through.
3. Add pesto and cream cheese. Stir until combined. Season with salt and pepper to taste.
4. Lay out biscuits and top each with a heaping tablespoon of sausage mixture, then 1 Tbsp. cheese.
5. Stack four biscuits together, turn on side, and place into the bundt pan. Repeat with remaining biscuits.
6. You can top the biscuits with any remaining sausage mixture if you want.
7. Drizzle biscuits with 2 Tbsp. melted butter.
8. Bake in a preheated 350 degree oven for 30 minutes.
9. Remove from oven and top with remaining cheese (should be about 1 cup) and bake for 5 more minutes. If desired, broil until cheese is golden.
10. Let cool for 10 minutes before serving.

Notes:

Recipe from Carlsbad Cravings