Big Ray's Mexican Monkey Bread recipe
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Ingredients
- cooking spray 2 tablespoons butter, melted 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters 1 ¼ cups shredded Cheddar cheese, divided ¾ cup jalapeno pepper slices, divided ¾ teaspoon dried parsley flakes, divided ¼ cup shredded mozzarella cheese
Nutrition Info
- 194.8 caloriescarbohydrate: 17 gcholesterol: 19.3 mgfat: 11.4 gfiber: 0.4 gprotein: 6.1 gsaturatedFat: 5.3 gservingSize: -sodium: 481.4 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Big Ray's Mexican Monkey Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
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.
Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl, spread over the top of the ingredients to cover.
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.