Cheddar Bacon Ranch Pulls
"I found this recipe and brought it to a Super Bowl® party to complement the variety of foods there. It is very versatile and goes with many meals."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 cup butter melted
- 3 slices bacon
- 1 (1 pound) loaf round sourdough bread
- 8 (1 ounce) slices cheddar cheese or more as needed
- 1 tablespoon dry ranch dressing mix
- Carbohydrate 0.619145955651563 g
- Cholesterol 300.799432096398 mg
- Fat 129.664561994026 g
- Fiber 0 g
- Protein 10.6498001293377 g
- Saturated Fat 70.820607364869 g
- Serving Size 1 1 loaf (197g)
- Sodium 1349.24679020494 mg
- Sugar 0.619145955651563 g
- Trans Fat 10.5907333647794 g
- Calories 1196 calories
Directions Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium heat, turning occasionally, until halfway cooked, about 5 minutes. Drain the bacon slices on paper towels; cut crosswise into 1/2-inch wide strips. Cut slits halfway through bread in two directions creating a checkerboard pattern. Slip Cheddar cheese slices and bacon pieces into the slits. Mix butter and ranch dressing mix together in a small bowl; pour over bread, allowing to drip into the slits. Wrap entire loaf in a sheet of aluminum foil and place on a baking sheet. Bake in the preheated oven for 15 minutes. Unwrap bread and return to baking sheet; bake until cheese is melted and bacon is crisp, about 10 more minutes.
