Cheesy Bacon Ranch Bread Food

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-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.