Pull Apart Taco Bread
1 1/2 loaves
frozen bread dough
8 tablespoons melted butter
1 envelope taco seasoning mix
2/3 cup Parmesan cheese
2 (4 ounce) cans chopped green chiles, drained well
1 cup shredded Cheddar cheese
Thaw bread at room temperature on cookie sheets for 2 hours, or in a large
covered bowl overnight in the refrigerator.
Grease well an angel food cake pan with solid shortening.
Place melted butter in a shallow bowl. In another shallow bowl, stir together
taco seasoning mix and Parmesan cheese.
Pull off chunks of dough the size of walnuts and roll between your palms into
Roll in butter, then in Parmesan mixture. Place an even layer
in the bottom of the prepared cake pan.
Dot with one-third of the chiles and some of the Cheddar
Continue coating balls of dough and piling loosely in pan,
interspersed with remaining chiles and Cheddar cheese.
Cover with a kitchen towel and let rise in a warm spot until
doubled in bulk, about 1 hour. Uncover and bake at 350 degrees F for 45 to 50
minutes, until puffed and brown.
Remove from oven and run a long, thin knife between the bread and the sides of
the pan. Invert on a serving platter. Serve warm.