Krafts Mexican Monkey Bread Recipes

Steps:

• 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

Steps:

• Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
• In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Steps:

• Heat oven to 350ºF.
• 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; repeat layers.
• Cover with remaining dipped biscuit pieces, peppers and parsley; top with 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
• Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
• Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
• Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
• Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Mix margarine, Parmesan and seasonings in medium bowl until blended. Add dough pieces; toss to evenly coat with cheese mixture.
• Place in 9-inch round pan sprayed with cooking spray; top with shredded cheese.
• Bake 20 to 25 min. or until golden brown. Cool 10 min. Remove bread from pan to wire rack; cool slightly.
• Heat pasta sauce as directed on label. Serve with the bread.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.