3/4 cup drained canned sliced jalapeño peppers, divided
3/4 tsp. parsley flakes, divided
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's 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 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.
Small Changes Add Up
Small ingredient substitutions, such as refrigerated reduced-fat buttermilk biscuits, KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese, result in a savings of 30 calories and 3g of fat per serving when compared to a traditional recipe.
Substitute any flavor KRAFT 2% Milk Shredded Cheese for the cheddar and/or mozzarella cheeses.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.