Bacon-Cheddar Jalapeño Monkey Bread
Makes 8 servings
  • Master Dough (recipe follows)
  • 1 (8-ounce) block sharp Cheddar cheese, grated
  • 1½ teaspoons garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon Italian seasoning
  • ½ cup unsalted butter, melted
  • 1 pound bacon, cooked and roughly chopped
  • 1½ jalapeño peppers, seeded and thinly sliced
  1. Line a 10-inch cast-iron skillet with parchment paper.
  2. Gently punch down Master Dough, and divide into 32 dough balls.
  3. In a medium bowl, stir together cheese, garlic powder, salt, and Italian seasoning. Coat 16 dough balls in melted butter, and roll in cheese mixture. Reserve remaining cheese mixture. Place dough balls in prepared skillet, layering with three-fourths of bacon and jalapeño. Coat remaining dough balls in melted butter, and place on top. Drizzle with remaining melted butter.
  4. Cover and let rise in a warm, draft-free place (75°) until puffed, about 20 minutes.
  5. Preheat oven to 350°.
  6. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 55 minutes. Uncover and sprinkle with remaining cheese mixture, bacon, and jalapeño. Bake until cheese is melted, about 5 minutes more. Let cool for 10 minutes before serving.
Recipe by Southern Cast Iron at