Cheesy Bacon Ranch Pull-Apart Bread
Ingredients
1 round loaf sourdough or crusty artisan bread
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
8 slices bacon, cooked until crispy and crumbled
4 tablespoons unsalted butter, melted
2 tablespoons ranch seasoning mix
2 cloves garlic, minced
2 tablespoons chopped fresh parsley (plus extra for garnish)
2 green onions, thinly sliced (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
Using a serrated knife, cut the bread into a crosshatch pattern, making 1-inch cubes. Be careful not to cut all the way through the bottom.
In a small bowl, mix together the melted butter, ranch seasoning, garlic, and parsley.
Gently pull apart the bread sections and brush the butter mixture deep into all the cuts.
Stuff the bread with the mozzarella, cheddar, and crumbled bacon, distributing them evenly throughout the loaf.
Wrap the loaf loosely in foil and bake for 15 minutes.
Uncover the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and the bread is crispy around the edges.
Sprinkle with green onions and extra parsley before serving.
Tips
Add diced jalapeños for a spicy kick.
Swap mozzarella for Monterey Jack or pepper jack cheese.
Serve warm with ranch dressing, marinara sauce, or garlic butter for dipping.
