This Jalapeno Popper Monkey Bread is a cross between cream cheese and cheddar cheese jalapeno. Enjoy both worlds with this fun and delicious pull-apart style bread!
1 c. cheddar cheese, plus 1/3 c.
1 store-bought pizza dough – left to rise on the counter for at least one hour
2 jalapeños, seeded and diced, plus 1 jalapeño, sliced
8 ounces of cream cheese, softened
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, melted
Splash of Cholula, or use your preferred hot sauce
Salt and pepper, to taste
Optional: Ranch dressing
1 tablespoon fresh parsley, chopped
How to make Jalapeno Popper Monkey Bread
Step 1: Prepare the oven. Preheat it to 450 degrees. Grease the bundt pan generously, coating all sides.
Step 2: Place the pizza dough on a lightly floured surface and cut it into about 16 pieces. Set aside.
Step 3: Place the cream cheese, 1 cup cheddar, 2 diced jalapeños, hot sauce, and a little salt and pepper in a mixing bowl. Beat on medium speed until well blended.
Step 4: Into a round disc, flatten each piece of dough using your hands. Into the center of the disc, spoon a little of the cream cheese mixture, then fold the dough over, making a rough dough ball.
Step 5: In the prepared bundt pan, layer all the filled dough.
Step 6: Whisk the melted butter and fresh parsley. Then, spoon a bit of the butter mixture on top of the dough balls and sprinkle with cheddar cheese and jalapeno slices. Repeat the layers until all the dough balls are used.
Step 7: Place in the preheated oven and bake for about 25 minutes or until the monkey bread is golden brown. Take the pan out of the oven and let the bread cool.
Step 8: To loosen the edges of the bread, use a butter knife. On top of the pan, place a plate and carefully flip it over. You can tap the bottom of the pan if needed so the bread falls onto the plate.
Step 9: If desired, serve the Jalapeno Popper Monkey Bread with Ranch for dipping. Enjoy!
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