Bacon Pull-Apart Bread Recipe

Bacon Pull-Apart Bread Recipe photo by Taste of Home

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"I made this tender and tasty bread for my husband, and he just loved it! When I'm out of bacon, I substitute bacon bits. —Terri Christensen, Montague, Michigan

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Bacon Pull-Apart Bread Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

12 bacon strips, diced
2 tubes (12 ounces each) refrigerated buttermilk biscuits
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 tablespoon Italian salad dressing mix
2 teaspoons olive oil

Directions

In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.
In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield: 12 servings.

Nutritional Facts 1 slice equals 227 calories, 8 g fat (3 g saturated fat), 18 mg cholesterol, 800 mg sodium, 28 g carbohydrate, 0 fiber, 11 g protein.

Originally published as Pull-Apart Bacon Bread in Taste of Home April/May 2008, p27

Freeze Cheese Before Shredding

Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland