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Fiesta Party Loaf

This Fiesta Party Loaf is made using frozen bread dough as a fabulous shortcut. After cutting into a beautiful diamond pattern it’s stuffed with crumbled bacon and cheese. The top is brushed with seasoned butter then it’s baked until it’s ooey gooey good. It’s ideal for sharing with friends, it’s like a party in the making.

Fiesta Party Loaf

Easy Fiesta Party Loaf Recipe

I have a long-standing appreciation for frozen bread and dinner rolls. In fact, I have several recipes here on my website featuring frozen bread that remains popular. My super popular Garlic-Parmesan Pull-Apart Bread gooey  Praline-Pecan Monkey Bread  and Pull-Apart Cinnamon-Sugar Bread Sticks remain among my top reader favorites. How to make Fiesta Party Loaf: (Scroll down for full printable recipe.)

  • Bread – Thaw the bread overnight in the refrigerator per the package instructions.
  • Roll the Dough – On a non-stick surface, roll the bread into a 20-22 inch long rope. Brush with butter and Ranch seasoning.
  • Form a Circle – Shape the dough into a circle and fit into a Bundt pan sprayed with cooking spray pinching the ends together.
  • Let Rise – Cover with plastic wrap and allow to rise until doubled in size.
  • Bake – Preheat the oven to 350°F uncover 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. 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 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 until the cheese melts.
Fiesta Party Loaf

Pull-Apart Fiesta Party Loaf Recipe 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.

  • Ingredients you’ll nee to make homemade Fiesta Party Loaf: Frozen yeast roll dough i.e. Rhodes or similar, melted butter, cooked and crumbled bacon, dry Ranch salad dressing mix, pepper jack cheese and thinly sliced green onions. For the optional dip you’ll need mayonnaise and sour cream plus reserved Ranch dressing mix.
  • Kitchen gadgets you’ll need: A Bundt pan for baking, bred knife, cutting board, skillet to cook the bacon, measuring cups and spoons and a small bowl.
  • You can use any flavor or variety of cheese  that you enjoy most for this recipe.
  • You can also adapt using your favorite brand of frozen or homemade yeast bread. To see how to make your own dough checkout my recipe for Honey Yeast Rolls. You would be able to make two party loafs using this recipe.
  • For a shortcut hack you can use a tube of refrigerated french bread.
  • You could add chopped pickled jalapenos for added heat.
  • Store leftovers Fiesta Party Loaf chilled in the refrigerator tightly wrapped in foil or plastic wrap. Reheat gently in single servings in the microwave.
Fiesta Party Loaf

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Fiesta Party Loaf

Prep Time20 minutes
Cook Time30 minutes
Rise time2 hours
Total Time2 hours 50 minutes
Course: Appetizer, Bread
Cuisine: American, Southern
Keyword: fiesta-party-loaf
Servings: 8 servings
Calories: 429kcal
Author: Melissa Sperka

Ingredients

  • 1 frozen white bread loaf thawed (Rhodes or similar)
  • 6 Tbsp 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:
  • 2/3 cup real mayonnaise
  • 2/3 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.
  • in a small bowl mix together the melted butter and 2 tsp 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.
  • Bake: 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 then tuck cheese between each slice.
  • Place onto a parchment lined baking sheet and return to the oven.
  • Bake at 350°F for 5-8 minutes just until the cheese melts.
  • Sprinkle the top with thinly sliced green onion and bacon.Serve hot with buttermilk ranch dip.
  • Ranch Dip: Mix together 2/3 cup real mayonnaise, 2/3 cup sour cream and the reserved dry ranch buttermilk dressing mix. Mix well. Chill until serving.

Notes

For a shortcut hack you can use a tube of refrigerated french bread.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 27g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 664mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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