Fiesta Party Loaf
I have a long-standing appreciation for Rhodes frozen dinner rolls and bread products. In fact, I have several recipes here on my website featuring their products. My most requested recipe Garlic-Parmesan Pull-Apart Bread gooey Praline-Pecan Monkey Bread and Pull-Apart Cinnamon-Sugar Bread Sticks remain among my top reader favorites. When Rhodes Bread Company invited me to Contribute a recipe to their website, I was delighted and this party loaf was the result.
Pull-Apart Bread with Bacon and Cheese
Pull-apart bread is an absolute favorite of my family's on any day of the year. It's a must-make snack during football season, basketball season or on race day. The variations are endless and thanks to Rhodes frozen white bread dough, it comes together with ease. For a festive twist on Rhodes Party Loaf let's heat things up a little with pepper-jack cheese and cool buttermilk ranch dressing. You'll be amazed at the flavor punch you'll enjoy with such little effort and so few ingredients.
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Helpful Kitchen Items:
Fiesta Party Loaf
Ingredients
- 1 frozen white bread loaf thawed (Rhodes or similar)
- 6 tablespoon butter melted
- 1 0.4 oz dry buttermilk ranch dressing mix divided
- 8 slices bacon cooked and crumbled
- 12 slices pepper-jack cheese
- 1 green onion thinly sliced
- Ingredients for the dip:
- ⅔ cup real mayonnaise
- ⅔ cup sour cream
- reserved dry buttermilk ranch dressing mix
Instructions
- Thaw the bread overnight in the refrigerator. The bread dough should be thawed but still cold.
- Spray a Bundt pan with cooking spray and set aside.
- On a non-stick surface, roll the bread into a 20-22 inch long rope.
- Mix together the melted butter and 2 teaspoon dry buttermilk ranch dressing mix until the seasonings dissolve. Brush the seasoned butter on all sides of the bread dough.
- Shape the dough into a circle and fit into the Bundt pan, pinching the ends together. Cover with plastic wrap and allow to rise in a draft free place for around 2 hours or until doubled in size.
- Preheat the oven to 350°F and bake for 22-25 minutes until lightly golden.
- Remove from the oven and cool. Use a bread knife to make cuts lengthwise across the bread. Be careful not to cut completely through to the bottom.
- Turn the loaf and repeat, cutting crosswise approximately 1 inch apart.
- Brush the interior, top and sides of the bread with the remaining seasoned butter. Sprinkle the bacon crumbles between the bread cuts, reserving some for the top.
- Cut or tear each slice of cheese into 4 pieces and tuck the cheese between each cut.
- Sprinkle the top with thinly sliced green onion and bacon.
- Place onto a parchment lined baking sheet and return to the oven.
- Bake at 350°F for 5-8 minutes until the cheese has melted. Serve hot with buttermilk ranch dip.
- To prepare the dip: Mix together ⅔ cup real mayonnaise, ⅔ cup sour cream and the reserved dry ranch buttermilk dressing mix. Mix well. Chill until serving.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Josie
For the holidays!
Melissa
Hi Linda, thanks friend! It really is simple, too. ☺
Linda
All I can say is you've done it again! Creative and very simple. On my list of must make. Thanks M, you're a great inspiration:)
Melissa
Thanks Valerie, I completely concur, so simple! I appreciate it, thanks for stopping by, Melissa
From Valeries Kitchen
I love this idea, Melissa! Love using frozen bread dough in recipes and this looks absolutely perfect for this weekend. Sharing 🙂
Melissa
I agree!
Amy
Party Loafs are the BEST!
Melissa
I do too, Melissa, so simple!
Melissa @ My Recent Favorite Books
I love Bread like this..quick and easy! It sounds so good!
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