Cheesy Jalapeño Popper Monkey Bread

By Booper-2

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

Servings 1
Cooking time 75mins
Adapted from pillsbury.com

Preparation

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).Don't have a cast-iron skillet. Bake in a 8 or 9 inch glass baking dish 25 to 30 minutes or until golden brown and no longer doughy in the center. A pizza cutter works great to cut the dough super fast.

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.

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.