Recipes Country Kitchen July Neighbors 2011 PULL APART BACON BREAD

PULL APART BACON BREAD

PULL APART BACON BREAD
PULL APART BACON BREAD

PULL APART BACON BREAD

Ingredients

12 bacon strips, diced
1 loaf (1 pound) frounceen bread dough, thawed
2 Tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Preparation

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to ½-inch thickness; brush with 1 tablespoon of oil. Cut into 1-inch pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9 by 5-inch oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350 degrees for 15 minutes. Cover with foil; bake 5 to 10 minutes longer or until golden brown.