Big Ray’s Mexican Monkey Bread

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Description

I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it’s perfect for that as well.

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

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9×5-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
  4. 1/4 cup pepper slices
  5. and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces
  6. pepper slices
  7. and parsley flakes.
  8. Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
  9. Bake in preheated oven until golden brown
  10. 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 55 mins

Servings: 12

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