Pull Apart Bread with AmeriMex Bean and Cheese Dip

1 tsp Cilantro, dried

2 oz green bell pepper, chopped

2 oz green onion, chopped

1 can Rotel (tomato and pepper mix found near the tomato sauces in the grocery store)

8 oz  refried beans, canned

1 tsp garlic minced

1 tsp poppy seeds

1 tsp black ground pepper

1 pound Chef Gosselin Pizza Dough (see www.chefgosselin.com) or any of your favorite store bought biscuit dough in the tubes

2 oz Butter, melted

4 oz Mexican White Queso cheese

4 oz  Gruyere cheese, grated

Spray a cast iron skillet with nonstick cooking spray or coat the pan with a light wipe of canola oil

Roll your Chef Gosselin Pizza dough or your biscuit dough from the grocery store into 1 1/2 inch balls.

Line the edge of the skillet with the dough and let rise for about 20 min in a warm location (no rise needed if you buy the dough in the tube)

In a mixing bowl place refried beans with the green bell pepper, garlic , green onion, Rotel, and cheeses,

On the inside of the dough area in the skillet spoon out the bean/cheese mix and allow the mix to spread and touch the dough

Brush the dough with the melted butter and sprinkle with poppy seeds, black ground pepper and dried cilantro.

Preheat oven to 350

Bake for 19-25 minutes or until cheese is fully melted and dough is baked and browning.

Remove from the oven and allow to cool for 5 minutes before serving.

The bread and skillet will be very hot, so be careful!

You can do so much to a dish like this…..I like to add some sour cream to the top and additional items like more chopped green onion and chopped fresh tomato….but it is delicious just as described