2(16.3-ounce) cans refrigerated Grands biscuits,I use Grands Flaky layers
8ouncessharp cheddar cheese,shredded
8ouncescream cheese,cut into cubes
Cook and crumble the bacon. Set aside.Stir together the butter, garlic powder, salt, and Italian seasoning in a bowl. Set aside.
Preheat oven to 350 degrees and spray a Bundt pan really well with cooking spray.
Scatter the sliced jalapenos and half the bacon in the bottom of the bundt pan.
Cut each biscuit into four pieces. Roll each piece into a ball and coat in cheddar cheese, pressing the cheese into the dough. Dip in butter and place half the balls in the Bundt pan to form an even layer.
Sprinkle half the jalapenos on top of the dough balls.
Arrange the cream cheese cubes in a circle on top of the dough. You want the pieces to be in the middle and not touch the sides. Sprinkle the remaining bacon on top.
Arrange the remaining dough pieces to cover the cream cheese.Sprinkle the rest of the jalapenos on top of the dough pieces.
Bake for 35 to 40 minutes.
Let cool 10 to 15 minutes and then invert onto a serving platter.
You can use 2 fresh jalapenos instead of canned. Seed them and finely dice.
This recipe originally appeared on spicysouthernkitchen.com