Cheesy Bacon Jalapeño Pull-Apart Bread is a crowd-pleasing appetizer made by slicing a round loaf of bread, filling the cuts with melted butter, ranch dressing mix, bacon, jalapeños, and cheese. After baking, the cheese melts and blends with the savory and spicy flavors, creating a delicious pull-apart treat that’s perfect for sharing at parties and gatherings.
Ingredients:
- 1 round loaf of Italian or sourdough bread (16-18 ounces)
- 1/4 cup melted butter
- 1 teaspoon dry ranch dressing mix
- 1/2 cup cooked thick-cut bacon, chopped (about 5 slices)
- 1/4 cup jarred jalapeño peppers, chopped (omit for a kid-friendly version)
- 10 slices of cheese (use your preferred type)
- 2 teaspoons chopped fresh parsley (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and place two 24-inch pieces of aluminum foil, crossing one over the other, on a flat surface.
- Using a serrated knife, cut the Italian or sourdough bread in a grid pattern, leaving about 1 inch of space between rows. Be sure not to cut through the bottom crust. Set the bread aside.
- In a medium bowl, combine the melted butter and dry ranch dressing mix. Add in the chopped bacon and jarred jalapeño peppers (if using), and mix everything well.
- Place the loaf of bread in the center of the aluminum foil pieces. Carefully spoon the cheese mixture into the cut areas of the bread, ensuring it’s evenly distributed.
- Gently wrap the foil loosely around the bread and place it on an ungreased baking sheet.
- Bake the bread in the preheated oven for 30 minutes. Then, pull back the foil and continue baking for an additional 5-10 minutes, or until the loaf is golden brown and the cheese is melted to your liking.
- If desired, sprinkle the top of the bread with chopped fresh parsley for a touch of color and freshness.
- Serve the pull-apart bread immediately. To enjoy, use tongs or two forks to pull out individual bread pieces, making sure to include both the cheesy filling and the bread.
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