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Big Ray’s Mexican Monkey Bread
1 can refrigerated biscuits, quartered, divided
2 tbs butter, melted
1-1/4 cups shredded cheddar, divided
3/4 cup drained pickled jalapeño slices
3/4 tsp parsley flakes
1/4 cup shredded mozzarella
Heat oven to 350º.
Spray 9×5-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. Serves 12
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