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Big Ray's Mexican Monkey Bread
Big Ray's Mexican Monkey Bread
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spicy jalapeno pull-apart bread with gooey cheese, made simple with biscuit dough.
Ingredients:
  • cooking spray
  • 2 tablespoons butter, melted
  • 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
  • 1.25 cups shredded Cheddar cheese, divided
  • 0.75 cup jalapeno pepper slices, divided
  • 0.75 teaspoon dried parsley flakes, divided
  • 0.25 cup shredded mozzarella cheese
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and grease a 9x5-inch loaf pan with cooking spray.
  • Drizzle melted butter into a small bowl. Gently coat each piece of biscuit dough with the butter.
  • Layer the bottom of the loaf pan with biscuit dough pieces, then top with Cheddar cheese, pepper slices, and parsley. Repeat layering and finish with remaining biscuit dough pieces, pepper slices, and parsley flakes.
  • Combine the remaining 1/4 cup of Cheddar cheese with the mozzarella cheese in a bowl, then layer it over the ingredients to fully envelop them.
  • Bake until golden brown in a preheated oven for 40 to 45 minutes. Allow the bread to cool in the pan for 5 minutes before flipping onto a plate to serve.

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