Mexican Monkey Bread

By margiekyle

Ingredients

• 1 can (16.3 oz.) refrigerated biscuits, quartered, divided
• 2 Tbsp. butter, melted
• 1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
• 3/4 cup drained pickled jalapeño slices
• 3/4 tsp. parsley flakes
• 1/4 cup KRAFT Shredded Mozzarella Cheese

Details

Servings 12
Preparation time 10mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350ºF.

Spray 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.

Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.

Bake 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.