Cheesy Jalapeño Popper Monkey Bread
Prep: 15 minutes plus cooling
Bake: 45 minutes • Serves: 12
Nonstick cooking spray
2 cans (16.3 ounces each) Pillsbury™ Grands!™ Flaky Layers Original Biscuits, separated and cut into 1-inch pieces
1/4 cup ranch seasoning
1 package (8 ounces) cream cheese, cut into 1/2-inch pieces
1 bag (8 ounces) shredded sharp Cheddar cheese
1/2 cup sliced pickled jalapeño peppers
1/2 cup unsalted butter (1 stick), melted
2 cans (16.3 ounces each) Pillsbury™ Grands!™ Flaky Layers Original Biscuits, separated and cut into 1-inch pieces
1/4 cup ranch seasoning
1 package (8 ounces) cream cheese, cut into 1/2-inch pieces
1 bag (8 ounces) shredded sharp Cheddar cheese
1/2 cup sliced pickled jalapeño peppers
1/2 cup unsalted butter (1 stick), melted
1.Preheat oven to 325°; spray 12-cup Bundt pan with cooking spray. In large zip-top plastic bag, toss biscuit pieces and seasoning. Layer 3 of each biscuit pieces, cream cheese, Cheddar cheese and jalapeños in prepared pan; repeat layers twice. Pour melted butter over top; bake 45 minutes or until golden brown. Cool bread in pan on wire rack 10 minutes.
2.Invert bread onto large serving plate. Makes about 12 cups.
Approximate nutritional values per serving (1 cup):
455 Calories, 27g Fat (14g Saturated), 56mg Cholesterol,
1132mg Sodium, 39g Carbohydrates, 0g Fiber, 9g Protein