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Bacon Pull-Apart Bread Recipe
Bacon Pull-Apart Bread Recipe photo by Taste of Home

Bacon Pull-Apart Bread Recipe

Publisher Photo
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.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

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

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.

Directions

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

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

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 10, 2013

"best ever!!!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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