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Stuffed Jalapeño Monkey Bread

1 packageBridgford Parkerhouse Rolls or Bridgford White Rolls, thawed
½ cupmelted butter
2 teaspoonscayenne pepper hot sauce
½ teaspoongarlic powder
1 cupMonterey Jack cheese, shredded
1 package (18 oz)frozen jalapeño poppers (such as Farm Rich®)
¼ cupranch dressing or blue cheese dressing for dipping

Remove Bridgford Rolls from package and place on a lightly greased sheet pan. Coat the dough with melted butter or spray with vegetable oil. Let the dough thaw and come to room temperature (they should rise a bit, look puffy). Grease a 10 cup Bundt pan; set aside. Place melted butter in medium bowl. Add hot sauce and garlic; set aside. Cut each piece of roll dough in half. Place 4-5 poppers in bottom of prepared pan. Take half of the rolls and dip in butter mixture and place evenly over poppers. Top with half of the remaining frozen poppers. Sprinkle evenly with ½ cup of cheese. Take remaining dough pieces and coat in the butter mixture and place evenly over the cheese. Top with the last of the poppers and cheese. Drizzle any remaining butter/hot sauce mixture evenly over the top. Bake in a preheated 375 ̊F oven for 25 minutes. Remove from oven and cover completely with foil. Return to oven and bake 20 minutes more. Remove from oven and cool for 5 minutes. Invert Bundt pan onto serving plate. Serve warm with ranch or blue cheese dressing.

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