Jalapeno Cheddar Monkey Bread Dutch Oven Style

Jalapeno Cheddar Monkey Bread Dutch Oven Style

Try This Delicious Pull-Apart Bread Today

Ingredients

• 3 cans 24 Pillsbury® Grand biscuits
• 2 tablespoons + 1 teaspoon olive oil
• 1½ cups sharp cheddar cheese, shredded
• 1½ cups mozzarella cheese shredded
• 2 jalapenos, seeds removed, diced
• 1 Onion, diced
• ⅓ cup butter melted
• ½ teaspoon garlic powder

Instructions

Use your 12” Deep Dutch Oven Clean if needed and pre-heat. You might want to oil the bottom and sides a little so the cheese does not try to stick to the Dutch Oven.

1. Cut each biscuit into sixths and roll into balls. Place in a large mixing bowl and add 2 tablespoons of olive oil. Lightly toss to coat.
2. In a small pan, add 1 teaspoon of oil and over medium heat, cook the onion and jalapenos until tender. Remove from heat and set aside.
3. Add shredded cheese, cooked onion and jalapeno to the dough balls. Toss to coat dough balls (they may stick together so just re-roll them into balls).
4. Place rolled jalapeno cheese balls into the Dutch Oven.  It is OK if they are touching each other and you can stack on top of each other too.
5. In a small bowl, mix melted butter and garlic powder together and pour over dough.
6. Bake in Dutch Oven for about 45-55 minutes or until golden brown and baked through.  Use 15 briquettes on the top and 10 on the bottom.  If you want more brown on the top of your biscuits use 17 on top and 8 on the bottom.
7. Remove from Dutch Oven and enjoy.

This delicious pull-apart monkey bread is super flavorful with the addition of two types of cheese, diced jalapenos and onions. A favorite appetizer or snack that always tends to disappear quickly once it’s pulled from the Dutch Oven.

PDF = Download Jalapeno Cheddar Monkey Bread Dutch Oven Style