Bacon Cheddar Ranch Pull Apart Bread Food

CHEESY RANCH PULL-APART BREAD

Steps:

• Preheat oven to 350℉.
• In a small bowl, whisk together the melted Challenge butter and the ranch seasoning mix until combined. Set aside.
• Using a serrated knife, cut the boule vertically in a 1-inch grid pattern, taking care not to slice all the way through the bottom of the bread.
• Brush half of the melted ranch butter in all the bread nooks and crannies. Stuff the cheese and bacon in between all of the bread pockets - don't be shy about really getting it in there.
• Pour the remaining butter mixture evenly over the top of the bread.
• Wrap the bread in foil and bake for 15 minutes. Unwrap the foil to expose the bread and bake uncovered again for an additional 10 minutes or until the top is toasted and the cheese is nice and melty.
• Serve immediately.
• Heat grill to 350℉. Place the wrapped bread over indirect heat; close the lid of the grill and cook for 20 minutes. Unwrap the foil to expose the top of the bread and cook for an additional 5-10 minutes with the lid of the grill closed.

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.

PULL APART BACON BREAD

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.

PULL-APART BACON BREAD

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.

BACON CHEDDAR PULL-APART BREAD

Steps:

• Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
• Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly.
• Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!

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.

CHEESY JALAPEñO-BACON PULL-APART BREAD

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.

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.

BACON CHEDDAR RANCH BURGERS!

Steps:

• In bowl, mix together the hamburger and dressing mix packet well.
• Shape into 3 patties, set in fridge to chill and firm up.
• Meanwhile, in large frying pan, cook bacon sprinkling with the pepper on both sides, drain grease saving 1-2 Tbl.
• Set bacon aside wrapped in paper towel.
• Fry hamburgers in same pan with a little bacon grease til done.
• Coat with bbq sauce, top with cheddar slices, cover, heat til cheese is melted. Place on bottom buns, top with bacon, onion, lettuce and tomato.
• Mix the prepared dressing with the mayo and spread on top buns, place on top.
• *Note: I always use Sweet Baby Ray's BBQ Sauce. Other bbq sauces might not work well.

BACON CHEDDAR RANCH BURGERS

Steps:

• Combine ground beef, cheddar cheese, and 4 crumbled slices of the bacon into a bowl. Mix together lightly. Form the meat mixture into balls and gently flatten into patties of desired thickness.
• Lightly grease a frying pan with olive (or vegetable) oil and place the patties into the pan. Cook both sides until the patties are golden brown
• Take the cooked patties out of the pan and place on a plate with paper towels to drain the grease. Place the chopped mushrooms into the warm pan and fry them until they are golden brown.
• Toast your hamburger buns on medium heat in the toaster oven or place on grill. Then, spread ranch dressing on one side of the bun. Take the drained patties and place on the bun. Place 2 slices of the cooked bacon on top of the burger, along with the fried mushrooms. You can also top with additional cheese if desired.