Craving a hearty appetizer that’s guaranteed to disappear in minutes? Look no further than this insanely delicious Pull Apart Queso Monkey Bread! Imagine warm, buttery crescent rolls overflowing with a cheesy, melty queso dip. That’s the magic you’re creating here.
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This recipe is ridiculously easy and perfect for game days, potlucks, or just a fun family treat.
We’re talking gooey goodness with a hint of spice.
And did we mention it’s ready in under an hour? Let’s get baking!
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Refrigerate the Queso So That It’s Scoopable
A little advanced planning is needed for this appetizer recipe.
You’ll need to mix together the Ro-tel tomatoes and the Velveeta cheese to make the queso and microwave until they’re melted together.
Once you’ve made your queso, stick it in the fridge for at least an hour so that the queso can firm up.
The cold queso will be much easier to stuff into the crescent roll dough.
Simply scoop out a couple of teaspoons of the filling and wrap the crescent dough around it.
I use a small cookie scoop to portion out the queso and keep the process mess-free.
Key to Success #2 – Fully Cover The Queso For Leak-Free Baking
The queso is the star of this dish, but we need to make sure it stays where it’s supposed to go.
Fortunately, it’s easy to keep the queso covered.
Simply separate the crescent roll triangles and slightly spread them out with your hands.
Use the small cookie scoop to portion out the cold queso, then place it in the middle of the dough.
Pull the dough around the ball of queso then pinch the seams to secure them.
The queso wrapped in the crescent dough does not need to be a round ball when you’re done.
Just go with the flow and let them be whatever shape they want to be.
Then place them in your bundt pan, top with cubed butter, and bake!
Key to Success #3 – Use Leftover Queso for Dipping
One of the best aspects of this monkey bread recipe is how it makes its dipping sauce.
Any leftover queso is heated up and used for dipping.
Keep the queso in the fridge until your monkey bread is baked through.
Then heat it up in the microwave for a couple of minutes when you’re ready to serve
I used a small cup that was shaped to fit well in the center of the monkey bread.
But you can simply serve the dip on the side if that’s easier for you.
Honestly, you can just keep it simple, and it’ll still be a delicious dish!
Enjoy!
Pull Apart Queso Monkey Bread
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Course: Salads & Sides
Cuisine: Mexican
Servings: 8 servings
Calories: 184kcal
Author: Jennifer Smith
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
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
- ¼ 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
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