kraft's mexican monkey bread

Recipe by
Krystal McDow
San Jose, CA

I got this from Kraft's Food and Family Cookbook. This is not a weight watcher recipe. However, I do like to point the points no matter how high they are. Weight watcher points: 5 (1/2 biscuit)

yield 12 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For kraft's mexican monkey bread

  • 1 can
    (16.3 oz) refrigerated biscuits, quartered, divided
  • 2 Tbsp
    butter, melted
  • 1 1/4 c
    reduced fat shredded cheddar cheese, divided
  • 3/4 c
    drained canned sliced jalapeno peppers, divided
  • 3/4 tsp
    parsley flakes, divided
  • 1/4 c
    shredded mozzarella cheese

How To Make kraft's mexican monkey bread

  • 1
    Heat oven to 350 degree F.
  • 2
    Spray 9x5-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; top with combined mozzarella and remaining cheddar.
  • 3
    Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.
  • 4
    Bake 40 to 45 minutes or until golden brown. Let stand 5 minutes. Invert bread onto plate; remove pan. Serve bread warm.
  • 5
    *Substitute: Substitute any flavor shredded cheese for the cheddar and/or mozzarella cheeses.
  • 6
    *Healthy Living: Trim 30 calories and 3g of fat per serving by preparing with refrigerated reduced-fat biscuits

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