CHEESEBURGER MONKEY BREAD
This savory monkey bread breaks all the rules: instead of sticky and sweet, this pull-apart snack is filled with a cheesy burger mixture. A homemade special sauce is perfect for dipping.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray.
- Stir together the ketchup, mayonnaise, pickles and mustard in a medium bowl. Season with salt and set aside.
- Arrange the bacon in a large skillet and heat over medium. Cook until golden and crispy, about 4 minutes per side. Transfer the bacon to a paper towel-lined plate; pour the drippings out of the skillet and reserve for another use. Cut the bacon into 1-inch pieces.
- Heat the oil in the same skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat up with a wooden spoon, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until just translucent and tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl, leaving the liquid behind. Stir in 1 cup of the ketchup sauce. Let cool slightly. Fold in the chopped American cheese.
- Put the sesame seeds in a shallow bowl.
- Separate each biscuit into 2 thinner rounds (the dough is layered, so it will divide easily). Flatten a piece of dough between your hands. Spoon about 1 tablespoon of the ground beef mixture into the center of the dough and top with a piece of bacon. Gather the dough around the filling and seal into a little ball. Dip the smooth bottom of the ball into the sesame seeds. Place the ball into the prepared bundt pan, seed-side down, and repeat until the bottom of the pan is covered. Split the remaining biscuits and stuff with the bacon and filling using the same method -- but don't dip in the sesame seeds. Add to the bundt pan in an even layer.
- Bake the monkey bread until golden brown and the balls are no longer doughy, 50 to 55 minutes. Invert onto a platter and remove the pan. Let rest for 10 minutes. Serve warm with the remaining ketchup sauce for dipping.
BACON CHEESEBURGER GARBAGE BREAD
No one really needs a new reason to eat a bacon cheeseburger -- but we've got one that will send you speeding into your kitchen. With all the fixings rolled up into dough and baked, you've got the classic flavors in an irresistible new package that makes it easy and fun to share with your friends. Don't forget the special sauce!
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Meanwhile, roughly chop half of the cheese, leaving other half as slices. Set aside.
- Using a slotted spoon, remove the beef from the skillet and transfer to a large bowl; discard the fat and liquid in the pan. Let the beef cool completely in the bowl, then stir in the chopped cheese.
- On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Arrange the beef and cheese mixture evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Drizzle 2 tablespoons ketchup evenly over the beef mixture and the uncovered half of the dough; repeat with all the mustard, and then the red onion. Lay down the remaining cheese slices evenly over the half of the dough with no beef mixture, leaving a 1-inch border on the sides. Arrange the bacon pieces and 24 dill pickle chips just over the beef mixture.
- Working from the short side with the beef mixture, tightly roll up the dough into a log, jelly-roll style. Pinch the open ends together to seal, then tuck them underneath the log. Transfer the log, seam side-down, to the prepared baking sheet, brush all over with water and sprinkle with sesame seeds. Bake, rotating the pan halfway through, until the bread is golden brown, about 40 minutes.
- While the bread bakes, whisk together the mayonnaise, onion flakes, sugar, a pinch of salt and pepper and the remaining 3 tablespoons ketchup, 2 tablespoons finely chopped dill pickle chips and 1 teaspoon pickle brine in a small bowl. Taste, and season the special sauce with additional salt if needed. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the special sauce.
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
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.
BACON CHEESEBURGER PULL-APART BREAD
Make and share this Bacon Cheeseburger Pull-Apart Bread recipe from Food.com.
Provided by danglin34
Categories < 4 Hours
Time 1h20m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
- In a medium skillet, over medium-high heat combine beef, pepper, chile, garlic and steak seasoning. Cook until browned. The fat should have absorbed, but if not drain on paper towels.
- On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
- Slide bread onto foil and stuff half of cheese between all cuts, then stuff beef between cuts. Sprinkle loaf with remaining cheese and bacon.
- Wrap foil around bread snuggly and bake for 35-45 minutes (until cheese inside starts to melt; uncover and bake 15 minutes more or until cheese is bubbly. Serve hot. Enjoy!
Nutrition Facts : Calories 984.1, Fat 47.7, SaturatedFat 21.7, Cholesterol 157.2, Sodium 2356.7, Carbohydrate 74, Fiber 3.1, Sugar 3.6, Protein 62.4
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
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.
CHEESY BACON APPETIZER PULL-APART BREAD
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
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
BACON PULL-APART BREAD
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
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.
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