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Grilled Cheesy Bacon Ranch Pull-Apart Bread
Serve this cheese-stuffed, butter-coated, addictively delicious bread alongside any simply grilled meat or poultry, or serve it on its own, as an appetizer, while the rest of the meal cooks.
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Recipe - Stillwater Wine & Spirits
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Grilled Cheesy Bacon Ranch Pull-Apart Bread
Prep Time20 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1/3 cup melted butter
1 tablespoon ranch dressing mix
1 tablespoon finely chopped parsley
1 French boule or Italian round bread loaf (20 to 24 oz.)
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
5 slices cooked bacon, chopped
Directions
  1. Prepare the barbecue for indirect cooking (heat or coals on one side of grill) over medium heat (about 350°F).
  2. In a small bowl, combine melted butter, ranch dressing mix and parsley. Set aside.
  3. Using a serrated knife, cut bread into 1-inch slices, without cutting all the way through, so the loaf stays intact. Rotate 90 degrees and cut again in 1-inch intervals, without cutting through the bottom. The loaf will appear to have a grid pattern of 1-inch squares. Place bread on large piece of foil.
  4. Mix together the cheeses and bacon in a small bowl. Tuck cheese and bacon mixture into all the slices in the bread. It’s easiest to start stuffing the vertical cuts first, rotate 90 degrees, then stuff the horizontal cuts.
  5. Pour the butter mixture all over the bread. Pull the foil under the loaf around to the top to enclose the loaf. Place the loaf on the indirect heat side of grill and cook for 20 to 30 minutes, or until the cheese is starting to melt. Pull the foil down around the sides of the loaf and continue to cook until the cheese is melted and the loaf is lightly browned, about 10 to 15 minutes more.
20 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1/3 cup melted butter
Not Available
1 tablespoon ranch dressing mix
Not Available
1 tablespoon finely chopped parsley
Not Available
1 French boule or Italian round bread loaf (20 to 24 oz.)
Not Available
1 1/2 cups shredded sharp cheddar cheese
Not Available
1 1/2 cups shredded mozzarella cheese
Not Available
5 slices cooked bacon, chopped
an image
Age restricted item
Gnarly Head Pinot Grigio, Lodi, 2018, 750 Millilitre
$11.99$0.02/ml

Directions

  1. Prepare the barbecue for indirect cooking (heat or coals on one side of grill) over medium heat (about 350°F).
  2. In a small bowl, combine melted butter, ranch dressing mix and parsley. Set aside.
  3. Using a serrated knife, cut bread into 1-inch slices, without cutting all the way through, so the loaf stays intact. Rotate 90 degrees and cut again in 1-inch intervals, without cutting through the bottom. The loaf will appear to have a grid pattern of 1-inch squares. Place bread on large piece of foil.
  4. Mix together the cheeses and bacon in a small bowl. Tuck cheese and bacon mixture into all the slices in the bread. It’s easiest to start stuffing the vertical cuts first, rotate 90 degrees, then stuff the horizontal cuts.
  5. Pour the butter mixture all over the bread. Pull the foil under the loaf around to the top to enclose the loaf. Place the loaf on the indirect heat side of grill and cook for 20 to 30 minutes, or until the cheese is starting to melt. Pull the foil down around the sides of the loaf and continue to cook until the cheese is melted and the loaf is lightly browned, about 10 to 15 minutes more.