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149

Cheesy Jalapeño Popper Monkey Bread

Prep 45 min
Total 1 hr 15 min
Ingredients 6
Servings 8

A spicy jalapeño popper monkey bread filled with cream cheese and topped with cheese. ...MORE+ LESS-

Ingredients

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

3/4

cup canned sliced jalapeño chiles, drained

packages (3 oz each) cream cheese, softened

tablespoons butter, melted

1/3

cup cornmeal

cup shredded Cheddar cheese (4 oz)

Steps

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1

Heat oven to 350°F. Lightly spray 10-inch cast-iron skillet with cooking spray. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
2

Place chile slice on center of dough piece; top with about 1/2 teaspoon cream cheese. Pull corners up, and pinch to seal; roll into a ball. Holding seam side down, brush top and sides with butter. Roll in cornmeal, and place seam side down in pan. Repeat with remaining dough. Drizzle remaining butter on top.
3

Bake 23 to 27 minutes or until golden brown and no longer doughy in center. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cool 1 minute. Serve warm.

Expert Tips

Don’t have a cast-iron skillet? Bake in a 9- or 8-inch glass baking dish 25 to 30 minutes or until golden brown and no longer doughy in center.
A pizza cutter works great to cut the dough into pieces super-fast!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 260

% Daily Value

Total Fat: 28g; 44%
Saturated Fat 15g 74% Trans Fat 1/2g
Cholesterol: 50mg; 17%
Sodium: 800mg; 33%
Potassium: 75mg; 2%
Total Carbohydrate: 29g; 10%
Dietary Fiber 0g 0% Sugars 1g
Protein: 7g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;