Cheddar Bacon Ranch Pulls Recipes

PULL-APART CHEDDAR RANCH ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 6 pieces.
• In a bowl, combine biscuits with the rest of the ingredients.
• Place 3-4 pieces of biscuit into each cup of a greased muffin tin.
• Bake 15 minutes or until biscuits are golden brown and cooked through.
• Enjoy!

BACON RANCH CHEESY BREAD

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.

CHEDDAR BACON RANCH PULLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until halfway cooked, about 5 minutes. Drain the bacon slices on paper towels; cut crosswise into 1/2-inch wide strips.
• Cut slits halfway through bread in two directions creating a checkerboard pattern. Slip Cheddar cheese slices and bacon pieces into the slits.
• Mix butter and ranch dressing mix together in a small bowl; pour over bread, allowing to drip into the slits. Wrap entire loaf in a sheet of aluminum foil and place on a baking sheet.
• Bake in the preheated oven for 15 minutes. Unwrap bread and return to baking sheet; bake until cheese is melted and bacon is crisp, about 10 more minutes.

PULL APART CHEDDAR BACON RANCH BREAD

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.

CHEDDAR BACON RANCH PULLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until halfway cooked, about 5 minutes. Drain the bacon slices on paper towels; cut crosswise into 1/2-inch wide strips.
• Cut slits halfway through bread in two directions creating a checkerboard pattern. Slip Cheddar cheese slices and bacon pieces into the slits.
• Mix butter and ranch dressing mix together in a small bowl; pour over bread, allowing to drip into the slits. Wrap entire loaf in a sheet of aluminum foil and place on a baking sheet.
• Bake in the preheated oven for 15 minutes. Unwrap bread and return to baking sheet; bake until cheese is melted and bacon is crisp, about 10 more minutes.

BACON CHEDDAR RANCH PULL APART BREAD

Steps:

• preheat oven to 375.
• Lightly spray a small baking tin with vegetable oil spray.
• seperate dough into 8 inch rolls.
• cut each roll into quarters.
• In a bowl mix cheese, bacon bits and ranch.
• toss each piece of dough into mixture until coated.
• place each piece, slightly overlapping into baker.
• ae 22 minutes or until top is golden brown.