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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I made this tender and tasty bread for my husband, and he just loved it! When I'm out of bacon, I substitute bacon bits. âTerri Christensen, Montague, Michigan Ingredients:
12 bacon strips, diced |
2 tubes (12 ounces each) refrigerated buttermilk biscuits |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 tablespoon italian salad dressing mix |
2 teaspoons olive oil |
Directions:
1. In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.
2. In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
3. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield: 12 servings.
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