Monkey Bread with Stuffed Jalapenos

Ingredients:

• 165 g unsalted butter, melted
• 2 tubes of chilled biscuit dough (450g each)
• 2 tsp paprika
• 0.5 tsp garlic salt
• 1 package frozen stuffed jalapeño peppers
• 110 g grated Monterey Jack cheese (about 1 cup)
• 1/4 cup ranch sauce
• Special equipment: 10 tbsp non-stick bundt cake pan

Preparation:

1. Preheat oven to 190°C. Grease a cake tin with a thin layer of butter and place the remaining butter in a medium bowl.
2. Cut each piece of bun dough into quarters. Mix paprika and garlic salt in a large bowl.
3. Dip the dough pieces into the oil a few at a time and transfer them with a slotted spoon to the bowl with the spices; do not stir. Once all the dough pieces have been added to the spice mixture, gently toss to coat evenly.
4. Form a ring of alternating dough pieces and jalapeños in the bottom of the prepared cake pan. Layer half of the remaining dough and jalapeño pieces on top of the first layer, pressing gently to adhere. Sprinkle with cheese, being careful not to let any drip down the sides of the pan. Top the cheese with the remaining dough pieces and jalapeños. Brush with the remaining butter.
5. Cover the pan tightly with foil and bake for 35 minutes. Remove the foil and continue baking until the crust is deep golden brown, about 30 minutes more. Let cool in the pan for 10 minutes, then run a thin spatula around the edge of the bread to loosen it from the pan. Transfer the monkey bread to a serving platter. Serve with ranch dressing for dipping.