Jalapeno & Cheese Monkey Bread

• 1 can (340 g) refrigerated biscuits, quartered
• 2 Tbsp. non-hydrogenated margarine, melted
• 1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese, divided
• 3/4 cup drained canned sliced pickled jalapeno peppers
• 1 tsp. dried oregano leaves, divided
• 1 tsp. garlic powder, divided

1. Heat oven to 350 degrees F.
2. Dip 4 biscuit pieces in margarine; place in 8x4-inch loaf pan sprayed with cooking spray.
3. Top with 1/2 cup cheese, 1/4 cup peppers and 1/4 tsp.
4. each oregano and garlic powder; repeat layers.
5. Cover with remaining dipped biscuit pieces, peppers and seasonings.
6. Bake 35 min.
7. or until golden brown.
8. Top with remaining cheese; bake 5 to 10 min.
9. or until melted.
10. Cool 10 min.
11. ; remove bread from pan.
12. Serve warm.

nonhydrogenated margarine, mozzarella cheese, jalapeno peppers, oregano, garlic powder

Taken from www.kraftrecipes.com/recipes/jalapeno-cheese-monkey-bread-143343.aspx (may not work)