Big Ray's Mexican Monkey Bread
Description
This cheesy pull-apart bread is made with refrigerated biscuit dough and jalapeno peppers for an easy spicy treat.
Ingredients
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cooking spray
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2 tablespoons butter, melted
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1 (16 3/10 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
•
1 1/4 cups shredded Cheddar cheese, divided
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3/4 cup jalapeno pepper slices, divided
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3/4 teaspoon dried parsley flakes, divided
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1/4 cup shredded mozzarella cheese
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
2
Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
3
Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
4
Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
5
Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.