Tuesday, August 6, 2013

Fiesta Buble Bread

This was a delicious bread! See my notes in the recipe as to how we made it. We all liked it and will make it again, many times!

Fiesta Bubble Bread

1/2 c. butter, melted
1-1/2 c. shredded Mexican-blend cheese**Beth used cheddar with 1 T taco seasoning
1/4 c. shredded mozzarella cheese
10-oz. jar sliced jalapeno peppers, drained(or 1 can green chilies)Beth used 1/4 c pickled
1 t. dried parsley
2-12-oz. tubes refrigerated biscuits, cut into quarters
Jimmy Dean Sausage, cooked & crumbled(opt)

****other options: 1 /4 cup bell pepper, red bell pepper, celery, onion and 1/2 lb bacon. And I use real butter

In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm

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