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

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.