Cheesy Pull-Apart Bread with Bacon

Directions

1. In a large skillet over medium heat, cook bacon for about 5 minutes, until partially cooked but not crisp. Transfer to a paper towel-lined plate to drain, then cut into ½-inch pieces. Set aside.

2. Wipe the skillet clean. Add the melted butter to the skillet over low heat, then stir in garlic and green onions. Add parsley, onion powder, dill weed, black pepper, and salt. Stir until well combined and fragrant. Remove from heat.

3. Preheat oven to 350°F.

4. Using a serrated knife, cut the loaf into a crisscross pattern, slicing almost to the bottom but not all the way through so the loaf stays intact.

5. Place the loaf on a large piece of heavy-duty aluminum foil. Brush the seasoned butter mixture generously into the cuts throughout the bread.

6. Tuck the diced bacon into the cuts. Repeat with the mozzarella and cheddar cheese, distributing evenly. Sprinkle any remaining cheese over the top.

7. Wrap the loaf loosely in the foil and place on a sheet pan. Bake for 20 minutes.

8. Carefully open the foil and return the bread to the oven. Bake 5–10 minutes more, until the cheese is melted, bubbly and lightly browned. Let cool slightly and serve warm.