You know those super-duper fun times when your friends just show up at your house unexpectedly and demand food? Not so much demand it as look longingly towards your fridge with a sad, Oliver Twist kind of look in their eyes.
Before you throw up your hands and cry defeat, see if you have some bacon in the fridge. And some soft cheese. And some frozen biscuits. If you do, you are in business. The name of your game: Jalapeno Popper Monkey Bread.
Fluffy biscuit dough surrounding creamy cheese, crunchy bacon, and fiery notes of fresh chiles. This would be great dipped in salsa or sour cream and chive dip, but it is fantastic on its own. For game day, boys’ night in, or a quick snack before heading out on the town, this can’t be beat for convenience and indulgence.
Jalapeno Popper Monkey Bread
- 1 (8-ounce) container Jarlsberg dip (or 8-ounce cream cheese)
- 5 slices bacon, cooked and crumbled
- 4 jalapenos, diced (if you want to be really evil, throw a couple of diced birds eye chiles in there in place of the jalapenos)
- 2 containers refrigerator biscuits
- 4 tablespoons butter, melted
- Preheat oven to 350°F.
- Combine cheese, bacon, and chiles in a medium bowl; mix well. Set aside.
- Remove biscuits from tins; cut each biscuit into two pieces. Place a ½ teaspoon-sized dollop of cheese mixture into each biscuit; roll, crimp, pinch, or flatten the dough to contain the cheese mixture inside it. (It may be helpful to wet the seams with water to ensure that they stay closed.) It doesn’t matter what the shape of the dough is—a dumpling, a roll, a squishy package … whatever. Be aware that if a little bit of cheese peeks out, it isn’t the end of the world.
- Take each roll, dunk it in the melted butter, and place on a loaf or Bundt pan, piling them in closely to each other. They all have to be touching each other so they can bake together into one solid loaf.
- Put the loaf into the oven and bake 30 minutes, or until the top is golden brown.
- Wait as long as you can before pulling off tuft after tuft, and serve.