Cheddar Bacon Ranch Pulls
I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. The bread was unbelievable! My favorite part was the ranch butter that was poured over the loaf. Like the Cinnamon Roll Pulls, this bread is highly addictive. We will refer to this bread as "Crack Bread" from now on! Give it a try at your next gathering. I guarantee everyone will love it!
- 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
- 1 unsliced loaf of (round is preferable) sourdough bread
- 8-12 oz cheddar cheese thinly sliced
- 3 oz bag oscar mayer real bacon bits
- 1 tbsp ranch dressing mix
- Carbohydrate 2.76810000556465 g
- Cholesterol 244.025000310935 mg
- Fat 92.0598501173019 g
- Fiber 0 g
- Protein 0.964750001229277 g
- Saturated Fat 58.3026800742888 g
- Serving Size 1 1 Recipe (204g)
- Sodium 1018.26000157253 mg
- Sugar 2.76810000556465 g
- Trans Fat 6.44453000821157 g
- Calories 827 calories
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
