Pull Apart Cheddar Bacon Ranch Bread Recipes

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BACON RANCH CHEESY BREAD

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8



Bacon Ranch Cheesy Bread image

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
  • Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
  • Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

1 cup grated Monterey Jack cheese
1 cup grated Cheddar cheese
1 tablespoon chopped fresh parsley
8 slices bacon, partially cooked and chopped
2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnish
1 round artisan or sourdough loaf
1 stick (8 tablespoons) salted butter, melted
2 tablespoons ranch dressing mix

PULL APART CHEDDAR BACON RANCH BREAD

I call this a man's 'dessert'. Great for a football party or any gathering of men...if they can get it away from the women.

Provided by gailanng

Categories     Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6



Pull Apart Cheddar Bacon Ranch Bread image

Steps:

  • Preheat oven 350 degrees.
  • Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going in both directions, repeating until entire loaf is cut. Do not cut through the bottom crust. It should look something like an onion mum.
  • Place slices of cheese inbetween slits. Sprinkle bacon bits on bread, making sure to tuck most between cuts.
  • Mix together butter and dry Ranch dressing mix. Pour over bread. If desired, dust with a couple of twists of freshly ground pepper.
  • Wrap in foil the entire loaf in foil, folding to seal. Place on a baking sheet; bake for 15 minutes. Unwrap. Bake for an additional 10 minutes or until cheese is melted.

Nutrition Facts : Calories 515.2, Fat 22.2, SaturatedFat 12.3, Cholesterol 57.7, Sodium 945.4, Carbohydrate 58.2, Fiber 2.5, Sugar 2.8, Protein 21

1 unsliced loaf sourdough bread, round loaf
8 -12 ounces cheddar cheese, thinly sliced
3 ounces bacon bits (real bacon bits)
1/2 cup butter, melted
1 tablespoon dry ranch dressing mix
fresh ground pepper (optional)

CHEESY JALAPEñO-BACON PULL-APART BREAD

Assembling this bread is a little messy and it will look very full, but don't be afraid to really stuff between the cuts so all the flavor and melting cheese can soak into the loaf.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7



Cheesy Jalapeño-Bacon Pull-Apart Bread image

Steps:

  • Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
  • Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
  • Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
  • Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
  • Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.

1 1/2 cups shredded mild yellow cheddar cheese (about 4 ounces)
1 1/2 cups shredded pepper jack cheese (about 4 ounces)
3 slices bacon, cooked and finely chopped
1/4 cup finely chopped pickled jalapenos
2 scallions, finely chopped
1 round loaf white or sourdough bread (14 to 16 ounces)
6 tablespoons unsalted butter, melted

PULL-APART BACON BREAD

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 was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. -Traci Collins, Cheyenne, Wyoming

Provided by Taste of Home

Time 1h15m

Yield 16 servings.

Number Of Ingredients 5



Pull-Apart Bacon Bread image

Steps:

  • 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., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.

Nutrition Facts : Calories 149 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 621mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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

BUTTERSCOTCH PULL APART BREAD

I found this recipe on another website and haven't had a chance to try it. It sounds just wonderful and easy too. Let me know how it is. Note: Cooking time doesn't include rising time. Allow to rise overnight.

Provided by children from A to Z

Categories     Breads

Time 40m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 5



Butterscotch Pull Apart Bread image

Steps:

  • In a bundt pan sprayed with cooking spray, sprinkle with pecans, then place dinner rolls (frozen) on top.
  • Sprinkle with dry pudding next.
  • Melt margarine and brown sugar and drizzle over rolls.
  • Cover with wax paper or plastic wrap sprayed with cooking spray and let it rise overnight on the counter.
  • Bake 30 minutes at 350°F and turn onto plate while hot.

18 frozen dinner rolls
1 (3 1/2 ounce) package butterscotch pudding (not instant)
1/2 cup margarine
1/2 cup brown sugar
pecans

CHEDDAR GARLIC & HERB PULL-APART BREAD

It doesn't take much to transform refrigerated Italian bread dough into this savory, freshly baked Cheddar, Ranch and Bacon Pull-Apart Bread.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 16 servings

Number Of Ingredients 5



Cheddar Garlic & Herb Pull-Apart Bread image

Steps:

  • Heat oven to 350°F.
  • Place dough on lightly floured surface; cut crosswise in half, then cut each piece crosswise in half again. Brush lightly with oil. Cut into 1-inch pieces; place in large bowl.
  • Add cheese, dressing mix and bacon; toss to coat. Shape into 8x4-inch loaf on baking sheet.
  • Bake 20 to 25 min. or until golden brown. Remove to wire rack; cool completely.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 2 g, Protein 5 g

1 can (13.2 oz.) refrigerated Italian bread dough
2 tsp. oil
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 env. GOOD SEASONS Garlic & Herb Dressing Mix
1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces

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