What You Need
1can (16.3 oz.) refrigerated biscuits, quartered, divided
2Tbsp. butter, melted
1-1/4cups Shredded Cheddar Cheese, divided
3/4cup drained canned sliced jalapeño peppers, divided
3/4tsp. parsley flakes, divided
1/4cup Shredded Mozzarella Cheese
Make It
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 combined 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.
1can (16.3 oz.) refrigerated biscuits, quartered, divided
2Tbsp. butter, melted
1-1/4cups Shredded Cheddar Cheese, divided
3/4cup drained canned sliced jalapeño peppers, divided
3/4tsp. parsley flakes, divided
1/4cup Shredded Mozzarella Cheese
Make It
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 combined 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.
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