BIG RAY’S MEXICAN MONKEY BREAD

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Prep: 10 mins | Cook: 40 mins | Additional: 5 mins | Total: 55 mins | Servings: 12 | Yield: 1 loaf

What a great piece of bread!  I made this for breakfast and it was amazing. It kind of tastes like pizza bread. I love how all the ingredients complement each other. You can add pepperoni if you desire. It will make this bread extra special for sure. By the way, very generous with the amount of cheese you are going to put. More cheese = more flavor! I also slightly toast the edges for that crispy bite. It is amazing! Eat this with your favorite coffee and have the best breakfast ever. Enjoy!

Ingredients:

1 serving cooking spray

2 tablespoons butter, melted

1 (16.3 ounces) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters

1 ¼ cups shredded Cheddar cheese, divided

¾ cup jalapeno pepper slices, divided

¾ teaspoon dried parsley flakes, divided

¼ cup shredded mozzarella cheese

Directions: 

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray in a 9×5-inch loaf pan. Set aside.

Step 3: In a small mixing bowl, add in the melted butter.

Step 4: Dip the biscuits one by one into the melted butter and coat them evenly.

Step 5: Place a layer of the coated biscuits on the bottom part of the pan.

Step 6: Sprinkle 1/4 cup pepper slices, 1/2 cup Cheddar cheese, and 1/4 teaspoon of parsley. Arrange another layer of the biscuits on top of the toppings and sprinkle the rest of the biscuits, parsley flakes, and pepper slices on top.

Step 7: In a small mixing bowl, add in the mozzarella and 1/4 cup Cheddar cheese. Stir until well mixed. Spread the mixture of the two kinds of cheese over the toppings.

Step 8: Place inside the preheated oven and bake for 40 to 45 minutes or until the color turns golden brown.

Step 9: Remove from the oven and let it sit on a wire rack to cool to room temperature for 5 minutes.

Step 10: Serve and enjoy!

Nutrition Facts: 

Per Serving: 194.8 calories; protein 6.1g 12% DV; carbohydrates 17g 6% DV; fat 11.4g 18% DV; cholesterol 19.3mg 6% DV; sodium 481.4mg 19% DV.

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