Name: Big Ray's Mexican Monkey Bread
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Cooking spray -; Butter, melted - 2 tablespoons; Refrigerated buttermilk biscuit dough, separated and each portion cut into quarters - 1 (16.3 ounce) package; Shredded Cheddar cheese, divided - 1 ¼ cups; Jalapeno pepper slices, divided - ¾ cup; Dried parsley flakes, divided - ¾ teaspoon; Shredded mozzarella cheese - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Big Ray's Mexican Monkey Bread

1. Cooking spray -

2. Butter, melted - 2 tablespoons

3. Refrigerated buttermilk biscuit dough, separated and each portion cut into quarters - 1 (16.3 ounce) package

4. Shredded Cheddar cheese, divided - 1 ¼ cups

5. Jalapeno pepper slices, divided - ¾ cup

6. Dried parsley flakes, divided - ¾ teaspoon

7. Shredded mozzarella cheese - ¼ cup

How to cook deliciously - Big Ray's Mexican Monkey Bread

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.

2. Stage

Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.

3. Stage

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.

4. Stage

Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.

5. Stage

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.