Big Ray's Mexican Monkey Bread
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
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Instructions
- 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.
Source
Original recipe: View Original