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margiekyle

Cheesy Jalapeño Popper Monkey Bread

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Don’t have a cast-iron skillet? Bake in a 9- or 8-inch glass baking dish 25 to 30 minutes or until golden brown and no longer doughy in center.

A pizza cutter works great to cut the dough into pieces super-fast!

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Rate this recipe 4.6/5 (18 Votes)
Cheesy Jalapeño Popper Monkey Bread 1 Picture

Ingredients

  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 3/4 cup canned sliced jalapeño chiles, drained
  • 2 packages (3 oz each) cream cheese, softened
  • 3 tablespoons butter, melted
  • 1/3 cup cornmeal
  • 1 cup shredded Cheddar cheese (4 oz)

Details

Preparation

Step 1

Step 1:
Heat oven to 350°F. Lightly spray 10-inch cast-iron skillet with cooking spray. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).

Step 2:
Place chile slice on center of dough piece; top with about 1/2 teaspoon cream cheese. Pull corners up, and pinch to seal; roll into a ball. Holding seam side down, brush top and sides with butter. Roll in cornmeal, and place seam side down in pan. Repeat with remaining dough. Drizzle remaining butter on top.

Step 3:
Bake 23 to 27 minutes or until golden brown and no longer doughy in center. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cool 1 minute. Serve warm.


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