My Recipe for Triple Cheese Bacon Garlic Pull-Apart Bread

I make this melty, savory appetizer for game days and holiday gatherings because it disappears fast. I use two simple methods: pizza dough balls baked in a bundt pan or a cross-hatched artisan loaf stuffed, wrapped in foil, and baked.

I bake at 350°F and guide timing so the top browns while the center stays gooey. One method needs about 40 minutes in a bundt pan, then a 10-minute rest. The foil-wrapped loaf is covered for 20 minutes, then uncovered 10 minutes until the cheese bubbles and browns.

Crisp bacon and fresh garlic punch up every bite, and my preferred three-cheese mix keeps the strands long and the flavor bold. I also share make-ahead tips and reheating notes so hosts can save time without losing texture. Serve warm with marinara or nacho cheese sauce and let guests pull pieces to share.

Key Takeaways

• Two easy methods: bundt-pan dough balls or a foil-wrapped stuffed loaf.
• Oven at 350°F; typical bake windows: 40 minutes (bundt) or 20 covered + 10 uncovered (loaf).
• Crisp the meat first and use a three-cheese blend for stretch and flavor.
• Serve hot with marinara or nacho-style dip for best crowd appeal.
• Make-ahead and quick reheat tips keep texture and save time.

Why I Crave This Cheesy, Bacon-Loaded Appetizer

I crave this oven-warmed, stringy delight for its easy prep and big payoff. It makes a perfect appetizer for game day or a casual night in.

The cross-hatched, “crack” loaf is cut into a 1-inch grid without slicing through the bottom, stuffed with cheese, bacon, and aromatics, wrapped in foil, and baked at 350°F—20 minutes covered, then 10 minutes uncovered. The result is bubbling filling and a pullable structure that invites sharing.

The bundt-style method uses 1–2 inch dough pieces tossed with shredded cheese, bacon, garlic butter, and herbs. I bake that at 350°F for about 40 minutes until golden and set. Both ways yield crisp edges and soft centers that pull cleanly with long, melty strands.

• I love the contrast of crusty edges and buttery centers for consistent, tasty bites.
• Crispy bacon and fresh garlic add smoky depth without overwhelming the other flavors.
• I reach for this on football days because it feeds a crowd and bakes mostly hands-off.
• The loaf method keeps the structure intact while packing flavor into every crevice.

Ingredients I Use for Ultimate Flavor and Stretchy Cheese

I choose ingredients that build stretch, salty snap, and a buttery finish for every serving. Below are the specific mixes I use for each method so the melt is consistent and the texture stays great.

Cheese blend and melting choices

I prefer a base of sharp cheddar for bite and monterey jack for creaminess. For a third melter I pick gouda or a bit of softened cream cheese to smooth the strands.

I shred the cheese myself—fresh shredding melts and stretches better than pre-shredded options.

Meat and garlic-butter basics

I cook the meat until crisp, then crumble into small bacon pieces so every forkful gets salty crunch. For the butter, I mash fresh garlic and stir it into melted butter to make a fragrant drizzle.

Choosing the dough or loaf

Pick pizza dough balls for a bundt-style version, or a sturdy sourdough/artisan loaf for cross-hatch stuffing. A soft sourdough variant works well with gouda and cream cheese.

• Bundt mix: 2 cups shredded cheddar, 1 cup monterey jack, 5 slices crisp bacon broken into pieces, 2 tbsp chives, 5 tbsp melted butter, 3 mashed garlic cloves, 1 tbsp dried parsley — bake 350°F for 40 minutes.
• Cross-hatch loaf: round artisan loaf, 2 cups grated cheddar, 10 slices crumbled bacon, 6 sliced green onions, 1/2 cup melted butter — bake 350°F, 20 min covered, 10 min uncovered.
• Sourdough option: gouda, cheddar, cream cheese, bacon bits, chives, garlic-butter drizzle — bake 350°F covered 20 min then 15–20 min uncovered.

Tools and Prep Before You Bake

Before I fire up the oven, I lay out tools so nothing slows down the prep.

Simple setup saves minutes and prevents mistakes. I gather pans, utensils, and ingredients so I can move quickly once the heat is on.

Bundt pan, baking sheet, and foil essentials

• I use a greased bundt pan for the dough version. I bake at 350°F for 40 minutes, then cool 10 minutes before unmolding for a clean release.
• For the cross-hatch method, I set the loaf on a sturdy baking sheet, tent or wrap it in foil for 20 minutes, then uncover to finish 10–20 minutes until the filling is bubbling.
• Keep plenty of foil on hand so the interior melts before the crust browns.
• I use a large mixing bowl to toss shredded cheese, cooked meat, and herbs so the mix distributes evenly before stuffing.
• Choose a serrated knife for clean 1-inch cuts and a small station with melted butter, a spoon for stuffing, and a spare sheet to catch drips.
• Make sure the loaf sits stable on the sheet so cuts don’t tear while you stuff them. Center the pan on the middle rack for even air circulation and predictable baking time.

For more ideas on a similar stuffed skillet treat, check my related recipe: BBQ bacon stuffed grilled cheese.

Triple Cheese Bacon Garlic Pull-Apart Bread

This recipe turns simple dough and fillings into a shareable, melty centerpiece that guests always reach for first. I present two easy methods so you can pick the style that fits your crowd and time.

Method A: Pizza dough pull apart in a bundt pan

I cut store-bought pizza dough into 1–2 inch pieces, roll them into balls, and toss with 2 cups shredded cheddar, 1 cup Monterey Jack, cooked bacon pieces, chives, and a garlic-parsley butter. Then I pack the mix into a greased bundt pan and bake at 350°F.

Bake minutes: about 40 minutes. Cool 10 minutes, then invert to remove the loaf cleanly. The crown should be set and the edges golden brown.

Method B: Cross-hatched artisan loaf stuffed and foil-baked

I score a round artisan or sourdough loaf in a 1-inch grid without cutting through the bottom. I stuff each slit with about 2 cups grated cheddar, bacon, and sliced green onions, then brush the crust with melted butter.

For a reliable foil bake, I wrap the loaf and place it on a baking sheet. Bake at 350°F for 20 minutes, then remove foil and bake another 10–20 minutes until the filling is bubbling and the top is toasty.

My bake times, oven temp, and when to remove foil

• Both methods use the same oven temp: 350°F for consistent results.
• Watch visual cues: bubbling cheese between cuts and a toasty top mean it’s ready to serve hot.
• Keep the loaf on a baking sheet to catch drips and make moving it in and out of the oven safe.
• If your loaf is extra large, add a few uncovered minutes; smaller loaves often finish at the 10-minute mark.

Step-by-Step: How I Mix, Stuff, and Bake Until Golden Brown

Start with even cuts and a simple butter drizzle to guarantee consistent melt and golden color. I cut dough into 1-2 inch pieces for the bundt method or score a loaf in a crisscross pattern about 1 inch apart, stopping a half to 1 inch from the bottom.

Cutting and prepping

I make sure the pieces are uniform so they bake evenly and pull apart cleanly. For the loaf, the 1 inch apart grid keeps the base intact and the loaf pullable.

Mixing the filling

I toss the cheese mixture with crisp bacon pieces and chives in a bowl so flavors spread into every nook. This step avoids clumps and helps even browning.

Butter, garlic, and getting flavor to the way bottom

I stir melted butter with minced garlic and herbs, then drizzle it into the cuts before and after stuffing. I make sure the butter runs all the way to the way bottom so the base is flavored, not just the top.

• Use a butter knife to tuck filling side-to-side and top-to-bottom.
• Press stray bits back into openings to prevent burning.
• Bake at 350°F: bundt 40 minutes; foil-wrapped loaf 20 minutes covered, then 10–20 minutes uncovered.

For a similar riff and step photos, check my linked version: cheesy pull-apart recipe.

Pro Tips That Make This Pull Apart Bread Irresistible

A few small technique changes make this pull-apart more reliable and easier to serve. I focus on crisping meat first and shredding my cheeses fresh so the texture and melt are predictable.

Make sure the bacon is fully crisp—air fryer or skillet works—so it stays crunchy after baking and won’t steam the interior.

Make sure your bacon is cooked crisp and your cheese is freshly shredded

I shred cheddar and Monterey Jack myself because fresh shreds melt smoothly. Pre-shredded mixes often include anti-clump coatings that can affect melt and stretch.

How I keep the loaf intact and evenly melty

I stop my cross-hatch cuts just shy of the base to preserve structure while creating room to stuff. For the bundt method, I let the pan rest 10 minutes before unmolding so the center firms slightly.

• I distribute filling evenly through the grid to avoid heavy hot spots that tear when guests pull pieces.
• I rotate the loaf during the uncovered finish if one side browns faster; small oven moves save uneven color.
• I watch visual cues—bubbling cheese and a golden top—more than exact minutes, though I bake at 350°F as my baseline.
• Use a light hand with salt; cheddar and crisped meat supply plenty, and too much butter can make the base soggy.

For another classic variation and step photos, check this classic pull-apart recipe for ideas and serving inspiration.

Serving Ideas, Dips, and Game Day Variations

For game day I arrange the loaf center stage and set out a lineup of sauces so guests can pull, dip, and circle back for another bite. I keep things simple and bold so the main item stays the star.

My favorite dipping sauces

I set out warm marinara, a creamy nacho cheese sauce, and a tangy ranch-garlic dip as a reliable trio. These three cover classic, melty, and cool contrasts for an appetizer spread.

Quick tip: warm sauces in small slow cookers or insulated bowls so they stay dippable during the whole game.

Football party spins

For a buffalo twist I shred cooked chicken, toss it in hot sauce, and tuck in a little blue cheese for bite. A taco version uses seasoned ground beef with Monterey Jack, olives, and tomatoes for a Tex‑Mex vibe.

Pizza fans love a pepperoni-jack variant served with extra marinara and crushed red pepper flakes on the side.

• I place the loaf on a platter and surround it with dips so guests can pull and dunk without crowding the counter.
• I garnish with chopped chives or parsley right before serving for a fresh look.
• Balance rich dips with a quick tomato salad or a small board of pickles, olives, and pepperoncini to reset the palate.
• Put out small plates and napkins nearby so people can manage each pull and dip with minimal mess.

Storage, Reheating, and Timing Notes

Proper timing and simple fridge steps make party-day prep much calmer for me. For cross-hatched loaves I assemble, wrap tightly in foil, and refrigerate until baking. This saves crucial prep time and keeps the filling ready.

Make-ahead and fridge tips

I bake straight from the fridge. Place the wrapped loaf on a baking sheet and put it in the oven at 350°F for about 20 minutes covered. If the loaf is cold through, add a few extra minutes to the covered phase so the center warms evenly.

Reheat minutes and finishing touch

After the covered bake, I remove foil and bake another 10–20 minutes until the cheese is bubbling and the top browns. For quick leftovers I pop slices into a toaster for 2–3 minutes or microwave a small piece about 15 seconds when I’m in a rush.

• I store any remaining loaf wrapped tightly to limit drying; plan portions because this bread is best the day it’s baked.
• I place larger portions on a baking sheet and re-crisp in the oven at 325–350°F for 6–8 minutes.
• Keep an eye on rendered fat in the foil; if excess pools, I dab it away before serving to keep texture balanced.
• I avoid extra sugar in dips so the savory notes and bacon pieces shine. I also reserve a bit of melted butter and extra bacon pieces to refresh the top before a quick reheat.
• Consider the dish’s fat content when pairing sides; lighter salads or pickles help balance the meal.

For a similar make-ahead approach and step photos, see my linked version: cheesy pull-apart garlic bread.

Conclusion

A well-stuffed loaf or a bundt of dough balls gives the same melty payoff with little fuss. I offer two reliable paths: a bundt pull apart bread of dough balls or an artisan apart bread scored, stuffed, and foil‑baked. Both bake at 350°F and finish gooey and ready to share.

The simple formula works every time: shredded cheddar cheese and monterey jack plus a third melter, crisp bacon, and a butter drizzle that pushes flavor to the way bottom. Use a baking sheet and foil for even heat so the top comes out golden brown.

I recommend serving warm with marinara or a nacho-style dip. Prep ahead, reheat quick in a toaster or microwave, and riff with buffalo, taco, or pepperoni‑jack variations for game day. Bake it soon and enjoy that first steamy, stretchy pull while it’s fresh from the oven.

My Recipe for Triple Cheese Bacon Garlic Pull-Apart Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Crenn
• Total Time: 60
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Melty, savory triple cheese bacon garlic pull-apart bread with two easy methods: bundt pan pizza dough balls or cross-hatched artisan loaf stuffed with cheese and bacon, baked at 350°F until golden brown and gooey.

---

Ingredients

Scale 1x2x3x

2 cups sharp cheddar cheese, freshly shredded

1 cup Monterey Jack cheese, freshly shredded

10 slices bacon, cooked crisp and crumbled

1 round artisan bread loaf OR 1 lb pizza dough

6 cloves fresh garlic, minced

1/2 cup butter, melted

6 green onions, sliced (for loaf method)

2 tbsp fresh chives, chopped

1 tbsp dried parsley

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and prepare baking sheet or grease bundt pan

2. Cook bacon until fully crisp, drain on paper towels, then crumble into small pieces

3. Mix melted butter with minced garlic, chives, and parsley to create garlic butter

4. FOR BUNDT METHOD: Cut pizza dough into 1-2 inch pieces and roll into balls

5. Toss dough balls with shredded cheeses, bacon pieces, and garlic butter mixture

6. Pack mixture into greased bundt pan and bake 40 minutes until golden brown

7. Cool 10 minutes before unmolding

8. FOR LOAF METHOD: Score artisan loaf in 1-inch grid pattern, stopping 1/2 inch from bottom

9. Stuff cheese, bacon, and green onions into cuts between bread sections

10. Brush entire loaf with garlic butter mixture, getting into all cuts

11. Wrap loaf in foil and place on baking sheet

12. Bake covered 20 minutes, then remove foil and bake 10-20 minutes until bubbling and golden

13. Serve immediately while hot with marinara or nacho cheese sauce for dipping

Notes

Make ahead: Assemble completely and refrigerate up to 48 hours before baking

Fresh cheese melts better: Always shred your own cheese rather than using pre-shredded

Bacon must be crisp: Fully cook bacon to prevent soggy texture in finished bread

Visual cues: Look for bubbling cheese and golden brown top to know when it’s done

Storage: Wrap leftovers tightly and reheat in 350°F oven 6-8 minutes to restore crispness

Variations: Try buffalo chicken, taco seasoning, or pepperoni for game day twists

• Prep Time: 20
• Cook Time: 40
• Category: Appetizer
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 385
• Sugar: 3
• Sodium: 720
• Fat: 28
• Saturated Fat: 16
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 22
• Fiber: 1
• Protein: 18
• Cholesterol: 75