Cheesy Jalapeño Popper Monkey Bread

  14 reviews
  • 45 min prep time
  • 1 hr 15 min total time
  • 6 ingredients
  • 8 servings


cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
cup canned sliced jalapeño chiles, drained
packages (3 oz each) cream cheese, softened
tablespoons butter, melted
cup cornmeal
cup shredded Cheddar cheese (4 oz)


  1. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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