Minutes Prep time: 20
Minutes Total time: 75
Servings: 8
Difficulty: Intermediate
1 lb (16 oz) Velveeta®, cut into cubes
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
PAM® Baking Spray
3 pkgs (8 oz each) refrigerated crescent roll dough
1/2 stick butter, cut into 1/4-inch cubes
2 tablespoons fresh chopped cilantro, garnish
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 413 mg | 41% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 46 mg | 15% |
| Total Fat | 34 g | 53% |
| Iron | 2 mg | 13% |
| Calories | 555 kcal | 28% |
| Sodium | 1657 mg | 69% |
| Protein | 14 g | 28% |
| Saturated Fat | 17 g | 84% |
| Sugars | 11 g | 1% |
| Vitamin C | 2 mg | 3% |
In a microwave-safe bowl, combine Ro*Tel® and Velveeta® and microwave 3 to 5 minutes, stirring after 3, until completely melted and queso is well blended. Transfer to refrigerator and chill 30 minutes or until queso has thickened enough to scoop.
Preheat oven to 375°F and prepare a Bundt pan by spraying with PAM®.
Unroll crescent dough and scoop about 2 teaspoons of queso onto the center of a dough triangle. Dab finger in water and run it along outside edges of dough. Fold ends of each roll over queso and seal tightly to form a ball. Place in prepared Bundt pan and repeat with remaining crescent roll dough. Scatter cubed butter evenly over top. NOTE: there will be some leftover queso dip which you can serve alongside the monkey bread.
Bake pull apart monkey bread for 30 to 40 minutes or until the top is golden brown and the rolls are baked through. Let cool 5 minutes before turning out onto serving platter. Garnish with chopped cilantro and serve pull apart monkey bread with warm queso for dipping.
Pull Apart Queso Monkey Bread Recipe
