Sunday, 17 April 2022
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| Big Ray's Mexican Monkey Bread |
"I made this last night time, and WOW it changed into delicious. I sincerely made it for a breakfast dish one time, and I suppose it's perfect for that as properly."
Ingredients :
- cooking spray
- 2 tablespoons butter, melted
- 1 (sixteen.Three ounce) bundle refrigerated buttermilk biscuit dough, separated and each component cut into quarters
- 1 1/4 cups shredded Cheddar cheese, divided
- three/four cup jalapeno pepper slices, divided
- three/4 teaspoon dried parsley flakes, divided
- 1/4 cup shredded mozzarella cheese
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 350 ranges F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
- Pour melted butter right into a small bowl. Dip every piece of biscuit dough in melted butter to coat.
- Arrange sufficient of the biscuit dough pieces inside the backside of the loaf pan to form a single layer; top with half cup Cheddar cheese, 1/four cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with ultimate biscuit dough pieces, pepper slices, and parsley flakes.
- Mix final 1/4 cup Cheddar cheese and mozzarella cheese collectively in a bowl; unfold over the top of the ingredients to cover.
- Bake in preheated oven until golden brown, forty to forty five mins. Cool bread in pan for five mins before inverting onto a plate to serve.
Notes :
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