Bacon Gorgonzola Pull Aparts

Two old college roommates love bacon. And they love gorgonzola. And biscuit dough. We spent many an all-nighter nourished only by monkey bread. Can you see where we’re going?

This pull-apart bread is a savory version of the classic monkey bread. And it’s awesome. Mmmm… bacon.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

Step: 2

Separate each biscuit into 4 pieces; roll into balls.

Step: 3

Combine bacon and onion in a large skillet over medium-high heat. Cook and stir with wooden spoon until browned, about 5 minutes. Stir in biscuit balls, Gorgonzola cheese, and Parmesan cheese. Pour into the prepared tube pan and spread evenly.

Step: 4

Bake in the preheated oven until top is golden and biscuits are cooked through, 20 to 30 minutes. Cool for 10 minutes in the pan; invert onto a serving plate.

Per Serving: 408 calories; protein 19g; carbohydrates 26.6g; fat 24.5g; cholesterol 54.8mg; sodium 1326.8mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.