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Bacon Pull-Apart Bread Recipe

Bacon Pull-Apart Bread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:12 servings


  • 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


  • 1. Preheat oven to 375°. 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.
  • 2. 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.
  • 3. Bake 25-30 minutes or until golden brown. Cool 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.

Reviews for Bacon Pull-Apart Bread

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Reviewed Feb. 28, 2016

"We found this to be dry. Not sure if I will make this again but if so I will lower the oven temp to 350* and see if that helps as it seemed a little over done after being in for 25 minutes."

Reviewed Sep. 30, 2015

"I would love to see a "canned biscuit" warning so I don't waste my time looking at recipes using canned biscuits. The only thing they are good for is emergency donuts."

Reviewed Jan. 10, 2015

"Great flavors! Made for a large get-together. Perfect size because everyone got to sample the bread as part of lots of other appetizers. The only change I would make next time would be to incorporate some of the cheese and bacon through out the bread. This would mean no matter what part you pulled off, you would have all the flavors."

Reviewed Jan. 10, 2013

"best ever!!!"

Reviewed Oct. 8, 2010

"This is awesome! I have had many requests for this at potlucks. The quality of the biscuit is key here, IMO. My kids love this and whenever I make it, they don't want to share it with a potluck group! So I make some just for them!"

Reviewed Jan. 17, 2010

"This recipe is so simple to make, and tastes so good, my family requests it many times. It's easy, and delicious, and so much fun to make, it just plain tastes good. It's a keeper, for sure."

Reviewed Jan. 11, 2010

"If you don't have a bundt pan you can use a round cake pan and set an empty soup can in the middle. This will give you the nice ring effect."

Reviewed Jan. 11, 2010

"Yummy. yummy, yummy. It's on the menu for Easter breakfast. This recipe is also good with pepperoni and substituting the dressing and oil with pizza sauce. I also like to dip the bread in melted butter before putting it in the bundt pan. It gives it a buttery flavor and pulls apart very easily."

Reviewed Jan. 8, 2010

"I have made this recipe several times and everyone just loves it. I bake it in an angel food cake pan. What could be better than bacon, bread and cheese!"

Reviewed Dec. 17, 2009

"Delicious and easy! To answer earlier posters: yes, sausage would work, just cook and drain bulk sausage in place of bacon. And though Bundt or angel food pans work best, you can use 2 regular loaf pans instead, or even a 13"x9" pan. They are just not as attractive as the rings."

Reviewed Oct. 25, 2009

"This was SOOOO dang yummy! In fact, it was so good, we gorged ourselves on it and didn't have room for dinner! lol"

Reviewed Oct. 5, 2009

"My family couldn't get enough of this!"

Reviewed Sep. 24, 2009

"what would work instead of a fluted tube pan?"

Reviewed Jun. 2, 2009

"would sausage work?"

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