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

Pull-Apart Bacon Bread Recipe

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5 15
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I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and could not believe it only called for five ingredients. It's the perfect item to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES: 16 servings

Ingredients

  • 12 bacon strips, diced
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 tablespoons olive oil, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 envelope (1 ounce) ranch salad dressing mix

Nutritional Facts

1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
  2. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
  3. Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.
Originally published as Pull-Apart Bacon Bread in Quick Cooking July/August 2001, p31

Reviews for Pull-Apart Bacon Bread

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 8, 2016

"My family loved this...."

MY REVIEW
Reviewed Nov. 15, 2015

"Family loved this. I thought it was a tad salty. Next time I may try using low-sodium bacon. I'd hate to cut down on the ranch mix and lose some of that flavor."

MY REVIEW
Reviewed Sep. 5, 2015

"I made this for my son's wedding reception, and it was a hit! However, it needed some tweaking: I added 1/2 t. freshly ground black pepper, and instead of using the single loaf of frozen bread dough, I used a bag of 36 frozen dinner rolls. I let them thaw most of the way, then snipped the rolls in half with kitchen shears, making 72 pieces. Laying out the 72 pieces in a very large deep-dish pizza pan so they were just touching meant that they were very easy to pull apart with one hand."

MY REVIEW
Reviewed Dec. 5, 2014

"I make this every Holiday Season and Now Friends and Family are placing orders for it. It is super Delicous and everyone loves this Bread."

MY REVIEW
Reviewed Aug. 27, 2013

"Found this recipe in my new "Fast Fixes with Mixes" TOH cookbook I just bought. I thought the bread had a ton of flavor but a bit too salty for me. I will make this recipe again because who doesn't like bacon! But I will not use the whole pack of ranch dressing and I may try adding more cheese to make it more cheesy. It was a bit dry. Was very easy to prepare and goes well with soup!"

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