Pull-Apart Bread

0.0/5 rating (0 votes)
  • Serves: 12
  • Complexity: medium

Ingredients

  • 12 bacon strips, diced
  • 2 (12 oz.) tubes refrigerated buttermilk biscuits
  • 2 cups (8 oz. ) shredded part-skim mozzarella cheese
  • 1 tbls. Italian salad dressing mix
  • 2 tsp. olive oil

Directions

  1. Heat 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 the biscuits; cut each biscuit into quarters. In a large bowl combine the cheese, dressing mix, oil and bacon. Place ½ of biscuits in a greased, 10-inch, fluted pan. Sprinkle with ½ of cheese mixture. Top with remaining biscuit pieces and cheese mixture. Bake for 25 to 30 minutes or until golden brown. Cool for 5 minutes before inverting on to a serving plate. Serve immediately. Yields 12 servings.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2019 MFA Incorporated.


Connect with us.