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Cheese-stuffed bread knots from Senior Culinary Producer Jeanette Donnarumma go the extra mile once they're rolled in a spicy roasted garlic butter and baked among layers of mozzarella cheese.
Pro Tip: Jeanette uses Calabrian chili paste in her recipe, but she says you can sub in 1 tablespoon EVOO mixed with 2 teaspoons dried chili flakes.
The roasted garlic can be made a few days in advance and refrigerated in an airtight container.
Preheat oven to 400˚F.
Lop off the top-third from each head of garlic to expose the cloves, and place them on a sheet of foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Wrap the garlic in the foil and roast in the oven until soft and golden, 40 to 50 minutes. Let cool before handling.
Lower the oven to 350˚F.
Lightly coat the inside of a 10- or 12-cup Bundt pan with cooking spray.
Squeeze the roasted cloves of garlic into a medium mixing bowl. With a potato masher or fork, smash the garlic cloves to form a paste. Stir in melted butter, remaining 2 tablespoons olive oil, grated cheese and Calabrian chili paste.
Cut the block of cheese in half. Grate 1/2 and cut the other half into 16 equal (ish) cubes.
Dust a work surface with flour and place pizza dough on top. Pat into a round shape, then halve dough. Cut each half into 8 equal pieces. Push 1 cheese cube into each piece of pizza dough and roll in clean hands to form a sealed ball.
Roll each ball in the roasted garlic mixture and arrange 8 in the bottom of the Bundt pan. Sprinkle about 2 tablespoons shredded mozzarella between each cheese-stuffed ball. Sprinkle remaining mozzarella on top of the first layer and arrange remaining 8 cheese-stuffed balls on top.
Bake until golden brown, 50 to 55 minutes. Remove from oven and let rest 15 minutes. Loosen the sides with a small rubber spatula, being sure to loosen underneath as well. Invert a plate, platter or baking sheet over the Bundt pan and flip to release the monkey bread.