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Mexican Monkey Bread Recipe

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This recipe for Mexican Monkey Bread, by , is from The Hubler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Odle

Category:
Category:

Ingredients:  
Ingredients:  
cooking spray
2 tablespoons butter, melted
1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
1 1/4 cups shredded Cheddar cheese, divided
3/4 cup jalapeno pepper slices, divided
3/4 teaspoon dried parsley flakes, divided
1/4 cup shredded mozzarella cheese

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10

 

 

 

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