Bacon Ranch Cheesy Bread Food

BACON-RANCH BREAD BITES

Steps:

• Roll bread dough into 1/2-inch-thick rectangle on lightly floured surface; brush with oil. Cut into 1-inch pieces; place in large bowl.
• Add cheese, dressing mix and bacon; mix lightly. Place on baking sheet; shape gently into oval loaf. Let rise in warm place 2 hours or until doubled in volume.
• Heat oven to 350°F. Bake bread 20 to 30 min. or until golden brown. Cool 10 min. Remove from pan to wire rack; cool completely.

BACON-RANCH CHEESY PULL-APART BREAD

Steps:

• Heat oven to 350°F. Spray 9-inch deep-dish pie plate with cooking spray. Set aside.
• Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits into 8 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in medium bowl.
• Pour 5 tablespoons melted butter over biscuits. Stir to coat. Add 2 tablespoons ranch dressing and seasoning mix, 1 cup shredded mozzarella cheese (4 oz) and 1/2 cup chopped cooked bacon. Gently stir to coat biscuits. Pour into pie plate; arrange in one even layer.
• Bake 20 to 25 minutes or until biscuits are golden brown and cooked through. Serve warm.

CHEESY BACON RANCH BREAD RECIPE

Steps:

• Cut the loaf of bread in half lengthwise.
• Line a baking sheet with parchment paper.
• Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
• Use a spatula to equally spread the cheese on each half of the bread.
• Place under the broiler for about 7 to 9 minutes until golden brown.
• Let cool slightly before cutting into pieces and serving.

CROCK POT BACON RANCH CHEESY CHICKEN HASH

Steps:

• In a medium bowl, whisk together the soup and milk until combined. Then whisk in the ranch dressing mix. Set aside.
• To a 5-quart slow cooker, add the frozen potatoes, ranch/soup mixture, chicken, and bacon. Stir to combine.
• Cover and cook on HIGH for 4 hours, or until the chicken is fully cooked and the potatoes are tender.
• Take the cover off the slow cooker, sprinkle the top with cheddar cheese. Re-cover and cook for another 5-10 minutes, or until the cheese is melted. Serve warm.

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.

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.