Pull-Apart Onion, Blue Cheese, and Bacon Bread
Transition smoothly into autumn with this delectable pull-apart loaf featuring onions, blue cheese, and bacon, delivering a savory treat for your taste buds.
Ingredients
- 2 slices bacon
- 1 cup chopped onion
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled blue cheese
- 1/2 teaspoon chopped fresh thyme
- 1/2 (3-lb.) package frozen white roll dough (18 rolls), thawed
- 1 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 5x9-inch loaf pan with parchment paper, extending parchment beyond long edges of the pan.
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoons drippings in the skillet. Let bacon cool; then crumble.
- Cook onion in the bacon drippings over medium-low heat, covered, stirring occasionally, until tender, 13 to 15 minutes. Uncover and continue cooking, stirring frequently, until golden, 3 to 5 minutes. Stir in pepper; let cool. Stir in bacon, blue cheese, and thyme.
- Gently snip each roll into quarters, being careful not to deflate the dough. Arrange 1/3 of the dough pieces in the prepared pan. Top with 1/3 of onion mixture. Repeat layers two more times, ending with onion mixture. Drizzle with melted butter.
- Bake in the preheated oven until golden, about 45 minutes. An instant-read thermometer inserted into the center should register 190 degrees F to 200 degrees F (87 degrees C to 93 degrees C). Cool in the pan for 5 minutes, thenuse parchment overhang to carefully lift loaf from pan. Serve warm.
Nutrition
Calories: 589kcalCarbohydrates: 62gProtein: 7gFat: 35gSaturated Fat: 14gCholesterol: 16mgSodium: 653mgPotassium: 190mgFiber: 3gSugar: 2gVitamin C: 2mgCalcium: 71mgIron: 1mg
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