bread-pull apart taco bread

By momofsixplus1

Ingredients

• 1 1/2 loaves frozen bread dough
• 8 tablespoons melted butter
• 1 envelope taco seasoning mix
• 2/3 cup parmesan cheese
• 2 cans each(4 oz) chopped green chiles, drained well
• 1 cup shredded cheddar cheese

Preparation

Step 1

thaw bread at room temperature on cookie sheets for 2 hours, or in a large covered bowl overnight in the refrigerator.

place melted butter in a shallow bowl. In another bowl, stir together taco seasoning mix and parmesan.

pull off chunks of dough the size of walnuts and roll between your palms into smooth balls. roll in butter, then in parmesan mixture. place an even layer in the bottom of a well-greased angel-food cake pan. dot with one-third of the chilies and some of the cheddar cheese.

continue coating balls and piling loosely in a pan, interspersed with remaining chilies and cheddar cheese. cover with a towel and let rise in a warm spot until doubled in bulk, about 1 hour. uncover and bake at 350 for 45-50 minutes, until puffed and brown.

remove from oven and run a long, thin knife between the bread and the sides of the pan. invert on a serving platter. serve warm. makes one loaf.