Get out the refrigerated biscuits and prepare to wow the crowd with this Tex Mex-style cheesy pull-apart bread.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (340 g) refrigerated country biscuits, quartered
2 Tbsp. butter, melted
1/2 cup Kraft 100% Parmesan Grated Cheese
1 cup Cracker Barrel Shredded Creamy Mexicana Cheese
1/2 tsp. crushed red pepper
1-1/2 cups salsa
Add To Shopping List
How do I make it ?
Heat oven to 350ºF.
Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray.
Toss biscuit pieces with butter in large bowl. Add Parmesan cheese, then shredded cheese and crushed pepper, mixing lightly after each addition. Place in prepared pan.
Bake 25 to 30 min. or until golden brown. Run knife around sides of pan to loosen bread; cool 5 min. Remove bread from pan to heatproof platter or cutting board. Serve warm with salsa for dipping.
Kraft Kitchen Tips!
Substitute Cracker Barrel Shredded Old Cheddar Cheese for the Cracker Barrel Shredded Creamy Mexicana Cheese.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 3.5 g
Cholesterol 15 mg
Sodium 510 mg
Total carbohydrate 15 g
Dietary fibre 1 g
Sugars 3 g
Protein 5 g
12 servings, 1/12 recipe (73 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.