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Pizza Skillet Monkey Bread

16 Bridgford® Parkerhouse Rolls
2 cups shredded Monterey Jack cheese
¼ cup shredded Parmesan cheese
¼ cup cold butter
4 garlic cloves, minced
¼ cup fresh basil, finely chopped
¼ cup Bridgford® Pepperoni, finely chopped
¼ tsp crushed red pepper flakes
¼ tsp salt
¼ tsp pepper

Remove 16 rolls from Bridgford Parkerhouse Roll package and let thaw; set aside. In a medium size bowl combine shredded Jack and Parmesan cheese. Grate butter with cheese grater (using large holes) and add it to the cheese. Add garlic, basil, Bridgford pepperoni, red pepper flakes, salt and pepper. Toss to combine. Remove 1/3 of mixture to use on rolls while baking; set aside. Lightly grease a 12-inch skillet. Toss thawed roll dough pieces into cheese and pepperoni mixture in original bowl, a few at a time. Place coated rolls evenly spaced in prepared pan. Pour any leftover cheese mixture in bowl over. Let sit in warm area for 45-60 minutes or until puffy. Bake in a preheated 375° oven for 20 minutes. Remove rolls from oven and top with reserved cheese mixture. Return rolls to oven to bake 12 minutes more or until cheese is bubbly and rolls are browned. Serve warm.

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