12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9×5-in. oval on a parchment paper-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.
1 serving: 149 calories, 6g fat (2g saturated fat), 8mg cholesterol, 621mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 6g protein.
Originally published as Pull-Apart Bacon Bread in Quick Cooking July/August 2001