Cheesy Bacon Appetizer Pull Apart Bread Recipes
BACON RANCH CHEESY BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
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.
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- Use a serrated knife to cut a cross-hatch pattern into the bread. Slice 1/2-inch grid lines into the bread by slicing it lengthwise then widthwise without cutting all the way through the bottom crust. You want the bread to stay together.
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- Place the loaf of bread on a piece of aluminum foil that has been sprayed with non-stick cooking spray. Wrap the bread half way up. Cover the top with a separate piece of ungreased foil. Place on a large baking sheet and put in the oven. Bake for 10 minutes. Remove the bread from the oven and take off the top piece of foil.
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- Cut the bread diagonally with a bread knife, making sure not to cut through the bottom of the loaf.
- Cut the bread diagonally again, this time in the opposite direction. Make sure to not cut all the way through again. The second cut will give you the squares or rectangles that will be pulled out after baking.
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