Bacon Pull Apart Bread Recipes

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BACON PULL-APART BREAD



Bacon Pull-Apart Bread image

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

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 5

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

Steps:

  • 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. , 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 until golden brown, 25-30 minutes. Cool 5 minutes before inverting onto a serving plate. Serve immediately.

Nutrition Facts : Calories 227 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 800mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

PULL-APART BACON BREAD



Pull-Apart Bacon Bread image

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

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

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.

PULL APART BACON BREAD



Pull Apart Bacon Bread image

A great breakfast treat. Along the lines of monkey bread, but with bacon and cheese instead of cinnamon.

Provided by seesko

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb bacon
3/4 cup chopped onion
3 (16 1/3 ounce) cans pillsbury buttermilk biscuits
1/2 cup shredded cheddar cheese
1 teaspoon vegetable oil
3/4 cup chopped green pepper
1/2 cup margarine

Steps:

  • Cook bacon until crisp. Drain and crumble.
  • Place oil in skillet and sauté onions and peppers until tender.
  • Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine.
  • Put into 10 inch tube pan (sprayed).
  • Bake at 350°F for 30 minutes.
  • Remove from pan immediately.

CHEESY JALAPEñO-BACON PULL-APART BREAD



Cheesy Jalapeño-Bacon Pull-Apart Bread image

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

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

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.

CARAMELIZED ONION AND BACON PULL-APART BREAD



Caramelized Onion and Bacon Pull-Apart Bread image

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 9

1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
3 large onions, thinly sliced (about 8 cups)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
4 ounces smoked Gouda, shredded
4 ounces mozzarella, shredded
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
  • Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
  • Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
  • Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

PULL-APART BACON BREAD



Pull-Apart Bacon Bread image

Make and share this Pull-Apart Bacon Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 teaspoon oil
3/4 chopped green bell pepper
3/4 cup chopped onion
3 (7 1/2 ounce) tubes refrigerated buttermilk biscuits
1 lb bacon, crisply cooked and crumbled
1/4 cup margarine, melted
1 cup shredded sharp cheddar cheese

Steps:

  • Heat oil in a large nonstick skillet; stir/saute pepper and onion until tender; remove from heat and set aside.
  • Cut biscuits in to quarters; place in a mixing bowl.
  • Add sauteed vegetables, bacon, margarine, and cheese; toss until mixed.
  • Arrange biscuit mixture in a greased 10" tube pan; bake in a 350° oven for 30 minutes.
  • Invert onto a platter to serve.

Nutrition Facts : Calories 612.4, Fat 44.5, SaturatedFat 15, Cholesterol 54.2, Sodium 1392.2, Carbohydrate 37.1, Fiber 1, Sugar 6.9, Protein 15.7

CHEESY BACON APPETIZER PULL-APART BREAD



Cheesy Bacon Appetizer Pull-Apart Bread image

Sourdough bread tastes even better when it's an appetizer stuffed with cheese and bacon and then drizzled with zesty Italian dressing. And warm? Even better.

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Yield 24 servings

Number Of Ingredients 7

1 round or oval sourdough bread loaf (1 lb.)
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
6 slices cooked OSCAR MAYER Thick Sliced Center Cut Bacon, drained, crumbled
1/4 cup butter, melted
2 Tbsp. KRAFT Zesty Italian Dressing
1 green onion, thinly sliced
2 cloves garlic, minced

Steps:

  • Heat oven to 350ºF.
  • Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.
  • Press cheese and bacon into cuts in bread. Place loaf on large sheet of foil.
  • Mix remaining ingredients; drizzle over bread. Wrap bread with foil; place on baking sheet.
  • Bake 25 min. or until heated through, unwrapping bread after 15 min.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 1 g, Protein 5 g

PULL-APART BACON BREAD



Pull-Apart Bacon Bread image

To dress up plain recipes, I'll toss a bit of bacon into the mix, just like I did here. I'm always pleased with the results! Pieces of this hearty bread are almost a meal in themselves.

Provided by Allrecipes Member

Time 45m

Yield 10

Number Of Ingredients 7

¾ cup finely chopped onion
¾ cup finely chopped green pepper
1 teaspoon vegetable oil
3 (7.5 ounce) packages refrigerated buttermilk biscuits
1 pound sliced bacon, cooked and crumbled
½ cup butter or margarine, melted
½ cup shredded Cheddar cheese

Steps:

  • In a small skillet, saute onion and green pepper in oil until tender. Cut each biscuit into quarters. In a large bowl, gently toss onion mixture, biscuits, bacon, butter and cheese until combined. Transfer to a greased 10-in. tube pan. Bake at 350 degrees F for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 529.1 calories, Carbohydrate 29.7 g, Cholesterol 61.8 mg, Fat 40.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 16.2 g, Sodium 1117.8 mg, Sugar 5.6 g

BACON AND CAMEMBERT PULL-APART GARLIC BREAD RECIPE BY TASTY



Bacon and Camembert Pull-Apart Garlic Bread Recipe by Tasty image

Here's what you need: round sourdough loaf, camembert cheese, butter, fresh parsley, garlic, bacon

Provided by Zach Dresler

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 6

1 round sourdough loaf
8 oz camembert cheese
⅓ cup butter, melted
⅓ cup fresh parsley, chopped
2 cloves garlic, crushed
½ cup bacon, cooked, chopped

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the camembert into thick matchsticks.
  • Make deep, thick slits into the bread without cutting all the way through, about 90% down is good.
  • Rotate the bread 90° and make more cuts, 90% through again, creating little sticks of bread that are all held together by the crust at the bottom.
  • Combine the butter, parsley and garlic.
  • Stuff camembert in between the bread sticks.
  • Drop the cooked bacon bits over the bread, pushing some of them down into the cracks.
  • Drizzle butter evenly over the bread.
  • Bake for 18-20 minutes until the camembert is melted and the top of the bread is crusty.
  • Enjoy!

Nutrition Facts : Calories 411 calories, Carbohydrate 26 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams

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