Pull Apart Queso Monkey Bread Recipe

Football season is in full effect and there isn’t a more satisfying recipe than this Queso Monkey Bread to show off to your friends!

Course Appetizer

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 107kcal

Author Chef Billy Parisi

Ingredients

1 pound of pasteurized prepared cheese product cut into 1” chunks
4 ounces of cream cheese cut into 1” chunks
10 ounce can of Ro*Tel® Original Diced Tomatoes & Green Chilies
3 packages of crescent rolls totally 24 crescent rolls

Instructions

1-pound Velveeta® cheese cut into 1” chunks
1 10-ounce can of RO*TEL®, undrained
24 crescent rolls

Notes

1. Preheat the oven to 375°. 2. Add the Velveeta and RO*TEL to a medium size pan and cook over medium heat until the cheese is melted. Transfer to a bowl and chill in the refrigerator for 20 minutes. 3. Next, scoop about 2 teaspoons of the queso out and place it to the center of 1 rolled out crescent roll. 4. Dab your finger in water and run it along the outside edge of the crescent roll and then fold up all the ends and seal it tight to make a little ball. 5. Transfer it to a bundt pan that has been sprayed with non-stick spray and repeat until all of the crescent rolls have been used and are placed in the pan. NOTE: there will be some leftover queso dip which you can serve alongside the monkey bread. 6. Bake at 375° for 25 to 28 minutes or until the top is golden brown and the rolls are cooked. 7. Serve!

Nutrition