Pull-Apart Mozzarella Bacon Biscuit Bread
Using bacon bits in a jar makes this a snap to put together, this is best served right away or warm
Servings 8-10
Ingredients:
12 to 14 bacon slices, diced
2 (12 ounce) tubes Pillsbury refrigerated buttermilk biscuits
2-1/2 cups shredded mozzarella cheese (or can use half each mozzarella and cheddar cheese, can use a little more)
1 tablespoon dry Italian salad dressing mix
1 tablespoon vegetable oil
Instructions:————————————–
Preheat oven to 375 degrees F.
Grease a 10-inch fluted tube pan.
In a large skillet over medium heat cook the diced bacon (do not cook until very crisp) remove to a paper towel soak up the fat (discard the fat from the skillet, although I always keep my bacon fat in the fridge).
Separate the biscuits then cut each biscuit into quarters.
In a large bowl combine the shredded cheese with the dry dressing mix, oil and cooked bacon.
Place half of the biscuit pieces into the fluted tube pan; sprinkle with half of the cheese mixture.
Top with remaining half of the biscuits pieces then remaining cheese mixture on top.
Bake for 25-30 minutes or until golden brown.
Cool for 5-10 minutes then invert to a plate.
Serve immediately.
Related posts:
- Easy Biscuit Cinnamon Coffee Cake Pull-Aparts
Blue Cheese Biscuit Pull-Aparts
Easy Lemon Pull-Apart Biscuit Coffee Cake
Kitten’s Caramel Pecan Pull-Apart Bread
Related posts brought to you by Yet Another Related Posts Plugin.
