Big Ray's Mexican Monkey Bread
I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.
Servings per recipe: 12
Calories per serving: 195
Preparation time: 10m
Total cooking time: 55m
Ingredients:
- cooking spray
- 2 tablespoons butter, melted
- 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
- 1 1/4 cups shredded Cheddar cheese, divided
- 3/4 cup jalapeno pepper slices, divided
- 3/4 teaspoon dried parsley flakes, divided
- 1/4 cup shredded mozzarella cheese
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
- 2 Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
- 3 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 Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
- 5 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.
Nutrion facts:
Total Fat | 11.4g | 18% |
Saturated Fat | 5.0g | |
Cholesterol | 19mg | 6% |
Sodium | 481mg | 19% |
Potassium | 89mg | 2% |
Total Carbohydrates | 17g | 5% |
Dietary Fiber | 0.4g | 2% |
Protein | 6.1g | 12% |
Sugars | 3g | |
Vitamin A | 239IU | |
Vitamin C | 3mg | |
Calcium | 124mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 2mg | |
Vitamin B6 | 0mg | |
Magnesium | 11mg | |
Folate | 27mcg |