Ingredients
- 1 lb Velveeta, cut into cubes
- 10 oz can Ro-tel tomatoes with green chiles, undrained
- 3 pkgs (8 oz each) refrigerated crescent roll dough
- 1/4 cup butter, cut into cubes
- 2 Tbsp cilantro, fresh chopped, for garnish
- green onions, fresh chopped, for garnish
- tomatoes, diced, for garnish
Directions
- In a microwave-safe bowl, combine Rotel tomatoes and Velveeta then 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 the oven to 350 degrees F and grease a 10-cup or larger Bundt pan.
- Unroll the crescent dough and scoop about 2 teaspoons of queso onto the center of a dough triangle. Fold the ends of each roll over the queso then seal tightly to form a ball. Place in the prepared Bundt pan and repeat with remaining crescent roll dough. Scatter cubed butter evenly over the top. Refrigerate the remaining queso dip.
- Bake the 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 diced tomatoes and green onions or cilantro. Warm the leftover queso dip and serve alongside the pull apart monkey bread for dipping.
Equipment
- 1 Nordic Ware ProForm Bundt Pan with Handles, 12 Cup, standard
Nutrition Facts
Serving: 112 grams | Calories: 184 kcal | Carbohydrates: 8 g | Protein: 11 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Cholesterol: 24 mg | Sodium: 973 mg | Potassium: 266 mg | Fiber: 0.4 g | Sugar: 6 g | Vitamin A: 859 IU | Vitamin C: 3 mg | Calcium: 339 mg | Iron: 0.4 mg
Share Your Experience! Your comments are incredibly valuable because they guide me as I develop recipes for you. Please share your thoughts with me in the comments section below!