Tuesday, December 25, 2018

Pillsbury Bacon and Cheese Jalapeño Pull-Apart Bread

I see a lot of soups in my future. And with any soup I need a good dipping bread to go along with it. That’s why when I saw this Bacon and Cheese Jalapeño Pull-Apart Bread from Pillsbury, I thought “why didn’t I think of that!” So simple, just 6 ingredients, and yet so delicious. Serves 8 Total Time: 1 hour 20 minutes 


1 can Pillsbury Grands Flaky Layers, refrigerated original biscuits 

1/3 cup spicy jalapeño cream cheese spread (from 8oz container)
8 slices of bacon, cooked crispy and crumbled 
1/3 cup fresh cilantro, finely chopped 
3 tablespoons green onions, finely chopped 
4 slices Colby-Monterey Jack cheese blend, quartered 


Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray with cooking spray. Separate each biscuit into 2 layers, to make a total of 16 thin biscuits.

Spread about one teaspoon cream cheese spread on each. Top each with 1/2 tablespoon bacon, 1 teaspoon cilantro, 1/2 teaspoon green onion and one quarter slice cheese.

Make 2 stacks of 8 biscuits each. Place stacks on their sides in 1 long row in loaf pan, making sure sides without filling are facing both ends of pan.

Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through and no longer doughy in center, covering with foil if necessary to prevent excess browning during last 15 minutes of bake time. Cool 10 minutes in pan on cooling rack. Remove foil; serve warm. Sprinkle with additional chopped cilantro, if desired. Yum Yum!

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