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Copycat Trader Joe’s Cheddar Jalapeño Pull Apart Bread

Just six easy ingredients, and you have yourself a semi-homemade loaf of deliciously cheesy Copycat Trader Joe’s Cheddar Jalapeño Pull Apart Bread!
Course bread
Cuisine bread
Keyword cheddar cheese, copycat, jalapenos, pull apart bread, refrigerated biscuits, trader joe's
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Rachel Singer

Equipment

Ingredients

  • 16 oz can of refrigerated biscuit dough
  • 3 tablespoon butter melted
  • 1 cup cheddar cheese shredded
  • ⅓ cup shredded Parmesan
  • ½ teaspoon garlic powder
  • 2 medium jalapeños seeded and thinly sliced

Instructions

  • Preheat oven to 350 degrees, and spray a 9.5″x5″ loaf pan with cooking spray.
  • Open your biscuit cans and separate the dough so that you have eight individual biscuits.
  • Combine the cheddar cheese, Parmesan cheese, and garlic powder in a shallow bowl.
  • Thinly slice the jalapeños, removing and discarding the stems and seeds. (See Note)
  • Melt the butter in a second shallow bowl.
  • Dip both sides of each piece of biscuit dough into the butter, then into the cheese mixture, flipping these over as you go so that each piece of dough is evenly coated. As you cheese up each piece of dough, arrange the cheesy biscuits in the prepared pan, overlapping pieces as necessary. If you have any cheese left in the bowl, just shake it onto the biscuits.
  • Top the cheesy biscuit loaf with thinly sliced jalapeño peppers. Be sure to tuck some of the jalapeños into the loaf, too, placing them under and around the pieces of biscuit dough.
  • Bake the cheddar jalapeño pull apart bread at 350 degrees for 35 minutes, or until it is golden brown and the biscuits are cooked through.
  • Let cool for a few minutes before removing from the pan. At this point you can simply turn the pan over, and your loaf of pull-apart bread should slide right out.
  • To serve your copycat cheddar jalapeño bread: Pull it apart or slice it, as you wish.

Notes

To remove seeds from the jalapeños, just cut off the stems, slice the peppers in half lengthwise, and scoop out the seeds and membrane with a spoon. Even though it may seem like a lot of jalapeños when you arrange them on the uncooked loaf, it’s actually not that many once the bread rises and bakes up in the oven.