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Bacon Pull-Apart Bread

I made this tender and tasty bread for my husband, and he just loved it! When I'm out of bacon, I substitute bacon bits. —Terri Christensen, Montague, Michigan
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    12 servings

Ingredients

  • 12 bacon strips, diced
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 2 cups shredded part-skim mozzarella cheese
  • 1 tablespoon Italian salad dressing mix
  • 2 teaspoons olive oil

Directions

  • Preheat 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 biscuits; cut each biscuit into quarters.
  • In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
  • Bake until golden brown, 25-30 minutes. Cool 5 minutes before inverting onto a serving plate. Serve immediately.
Nutrition Facts
1 serving: 227 calories, 8g fat (3g saturated fat), 18mg cholesterol, 800mg sodium, 28g carbohydrate (1g sugars, 0 fiber), 11g protein.

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