Making this awesome pull-apart bread is as easy as baking refrigerated biscuits with butter and cheese and serving it up with salsa.
What You Need
Original recipe yields 12 servings
1 can (16.3 oz.) refrigerated biscuits (8 biscuits), quartered
3 Tbsp. butter, melted
1/2 cup KRAFT Seasoned Grated Parmesan Cheese Hot Pepper Trio
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1-1/2 cups TACO BELL® Thick & Chunky Salsa
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Let's 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 grated cheese, then shredded cheese, mixing lightly after each addition. Place in prepared pan.
Bake 35 to 40 min. or until golden brown. Run knife or spatula 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.
Substitute KRAFT 2% Milk Shredded Sharp Cheddar Cheese for the Mexican Style Shredded Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* 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.