Shredded pepper Jack cheese and pickled jalapeño nacho slices are layered between pieces of refrigerated biscuits to make this flavorful monkey bread.
What You Need
Original recipe yields 12 servings
1 can (16.3 oz.) refrigerated biscuits, quartered
2 Tbsp. butter, melted
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
1/2 cup drained pickled jalapeño nacho slices
3/4 tsp. dried oregano leaves
3/4 tsp. garlic powder
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350ºF.
Dip 1/3 of the biscuit pieces, 1 at a time, into butter; place in 9x5-inch loaf pan sprayed with cooking spray. Top with 1/2 cup cheese, 3 Tbsp. nacho slices, and 1/4 tsp. each garlic powder and oregano; repeat all layers.
Cover with remaining dipped biscuit pieces, nacho slices and seasonings.
Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until melted. Cool bread 10 min. before removing from pan. Serve warm.
This twist on a classic favorite bread recipe can be enjoyed on a special occasion but remember to keep tabs on portions.
Pizza Monkey Bread
Prepare using KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, and substituting chopped OSCAR MAYER Pepperoni Slices or chopped drained oil-packed sun-dried tomatoes for the nacho slices.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 2g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.