1 can (16.3 ounces) Refrigerated Biscuits, quartered
2 tablespoons Butter, melted
1 1/4 cups Shredded Cheddar Cheese
3/4 cup Drained Canned Sliced Jalapeno Peppers
3/4 teaspoon Parsley Flakes
1/4 cup Shredded Mozzarella Cheese
Instructions
Heat oven to 350F.
Spray 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup Cheddar, 1/4 cup peppers and 1/4 teaspoon parsley; repeat layers.
Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Cheddar.
Bake 40-45 minutes or until golden brown. Let stand 5 minutes. Invert bread onto plate; remove pan. Serve bread warm.
Originally Submitted
12/8/2010
0 Out of 5 from
0 reviews
You can add this Mexican Monkey Bread recipe to your own private DesktopCookbook.