Cheddar Bacon Ranch Pulls Recipe -
Cheddar Bacon Ranch Pulls Recipe
  • READY IN 40 mins

Cheddar Bacon Ranch Pulls

Recipe by  

"I found this recipe and brought it to a Super Bowl® party to complement the variety of foods there. It is very versatile and goes with many meals."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large skillet and cook over medium heat, turning occasionally, until halfway cooked, about 5 minutes. Drain the bacon slices on paper towels; cut crosswise into 1/2-inch wide strips.
  3. Cut slits halfway through bread in two directions creating a checkerboard pattern. Slip Cheddar cheese slices and bacon pieces into the slits.
  4. Mix butter and ranch dressing mix together in a small bowl; pour over bread, allowing to drip into the slits. Wrap entire loaf in a sheet of aluminum foil and place on a baking sheet.
  5. Bake in the preheated oven for 15 minutes. Unwrap bread and return to baking sheet; bake until cheese is melted and bacon is crisp, about 10 more minutes.
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  • Cook's Note:
  • May put broiler on when done if you like well-browned to further cook bacon and cheese. Keep in broiler for 1 to 2 minutes. Keep over door open as to not forget. It will be done fast!

Reviews More Reviews

Feb 16, 2013

This was very good and easier to make than the instructions made it sound. I made it as written. However, I think I cut the bread too deep. I think it would have looked nicer and been easier to pull apart had I kept made the slices a little more shallow. Nevertheless, it smelled great while cooking and tasted great. I will make this again.

Feb 18, 2013

The results have an impressive amount of flavor. I don't know about the setting for a party where multiple people are going to be grabbing at it but it worked great for just my wife and I. The store was all out of Sourdough rounds so the next best thing was a rye round. Preparing it with this recipe gave it a huge, amazing flavor. I look forward to trying it again with sourdough bread.


19 Ratings

Jan 16, 2013

sound great but would like a picture to see how it is suppose to look.

Jun 06, 2014

I added bacon to my recipe - Take an unsliced loaf of Italian bread, and slice like you would slices but don;t go all the way , but about 3/4 down. Spread softend butter mixed with garlic on both sides of the slices. Then put in between each slice a 1/2 slice of munster cheese. Add the cooked bacon and sprinkle with parmesan. Then bake until cheese is melted

Dec 17, 2014

I made this for two functions during Christmas last year one was for family and friends; the other was at work for clients and co-workers, IT WAS A RAVER at both! I am a health nut but use the best yummy stuff for Christmas, I am just careful for myself! My oldest son came over for supper, he dug in, and he LOVED it, and he says very little about anything I make. I searched for it for this year as well. I am making it for my works Christmas parties pot luck supper. NO WORRIES, IT WAS/IS PERFECT FOR GROUPS! I am making this as one, of a few of our favorite snacky hors d' oeuvre for family on Christmas Eve too. It is PERFECT,and WONDERFUL, and for all the raves, it is very EASY! Yes, I made it as is with butter ranch and all, I used aged shredded cheddar cheese and packed it into all the fingers with yummy cooked bacon. I followed all the ingredients, and cooking instructions perfectly, it turned out fabulously! MY BACON TIP, I cut the bacon into small peices while raw, (I have dedicated kitchen scissors), then cook the 1 to 2 inch squares. I don't have to handle hot bacon or deal with cutting it after, my time saver!

Nov 01, 2013

This bread is addicting! I hardly ate dinner with it as a side dish. I used grated cheddar and a loaf of homemade Sriracha bread (this site), homemade Ranch dry mix (this site) and it was delicious with the background "heat" of the bread. I will make this often and try with other breads, too. Thanks for posting!

Aug 01, 2013

Recipe Group Selection: 20, July 2013 ~ I am a week late in making this bread, but so glad I got around to it. My family loved this bread! I did not have a loaf of sourdough bread, but did have a loaf of sweet Italian bread, so I used it. For the dressing I had ‘Dry Buttermilk Ranch Mix by SD’ from AR on hand, so I used that and the flavor was wonderful. Three slices of bacon was the perfect amount and I just eye-balled the cheese. This bread will be a hit during football season. The ranch dressing was delicious with this and I might try it with Italian seasoning. Good choice last week for Recipe Group. Thanks Angela for sharing your recipe. It’s a keeper!

Jul 24, 2013

Made this for Recipe Group...Loved it! Hubby kept saying how good it was, and I agree. I used an 8oz. pkg, of shredded cheddar in place of the slices, and a bit more bacon b/c I already had it cooked and on hand. This was fun to make and eat...a definite keeper~YUM! Thanks for sharing. :)


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 508 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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