Cheesy Jalapeño Popper Monkey Bread

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!

Photo by Margie K.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

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)

Directions

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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