What breads work best for this pull-apart recipe?

I prefer a soft artisan loaf or pizza dough balls for the bundt method, and a crusty sourdough or similar artisan loaf for the cross-hatch, foil-baked method. These choices give a tender interior and sturdy exterior that hold the filling without falling apart.

How do I prepare bacon so it stays crisp in the finished loaf?

I cook bacon until it’s fully crisp, drain it on paper towels, then chop it into small pieces. Crisp pieces hold texture after baking and mix well with the shredded cheese and chives.

What cheese blend do I use for stretch and flavor?

I use a mix of cheddar and Monterey Jack plus a melty wildcard like mozzarella or fontina. Freshly shredding the cheese helps it melt evenly and improves stretchiness.

Can I make this ahead and reheat later?

Yes. I assemble and bake as directed, then cool slightly, wrap tightly in foil, and refrigerate up to 48 hours. Reheat in a 350°F oven until warmed through; remove foil near the end to re-crisp the top.

What oven temperature and bake time do you use?

I typically bake at 350–375°F. Times vary by method: bundt pizza-dough versions take about 20–30 minutes, while cross-hatched artisan loaves need 15–25 minutes covered with foil, then 5–10 minutes uncovered to brown. Watch for a golden top and bubbling cheese.

How do I cut and stuff the loaf without making a mess?

For the artisan loaf I make 1-inch deep cross-hatch slits about 1 inch apart, then gently stuff the cheese and bacon into the gaps. For dough balls in a bundt, I cut 1–2 inch pieces and toss them in the cheese mixture before layering in the pan.

Any tips for a flavorful garlic butter drizzle?

I melt unsalted butter, stir in freshly minced garlic and a pinch of salt, then brush generously between layers and over the top before and after baking. That locks in garlic flavor without sogginess at the bottom.

What tools do I need to get consistent results?

I use a bundt pan or baking sheet, heavy-duty foil for covered bakes, a mixing bowl for the cheese and bacon, and a sharp serrated knife or kitchen shears for cutting dough or slits cleanly.

How can I adapt this for a game day menu?

I offer variations like buffalo chicken, taco-seasoned beef, or pepperoni-Jack by swapping some of the cheese or adding seasoned proteins. Serve with marinara, nacho cheese, or ranch for dipping to please a crowd.

Any storage and reheating notes to prevent dryness?

I store leftovers wrapped in foil in the fridge and reheat in a moderate oven to preserve moisture. If slices seem dry, I add a light brush of melted butter before reheating to restore richness.

My Recipe for Triple Cheese Bacon Garlic Pull-Apart Bread

Name: My Recipe for Triple Cheese Bacon Garlic Pull-Apart Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 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

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

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