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Ingredients
- 1 (16- to 18-ounce) round loaf Italian or sourdough bread
- 1/4 cup butter melted
- 1 teaspoon dry ranch dressing mix
- 1/2 cup (about 5 slices) cooked chopped thick-cut bacon
- 1/4 cup jarred jalapeno peppers, chopped
- 10 (3/4-ounce) slices cheese chopped
- 2 teaspoons chopped fresh parsley, if desired
Method
- Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.
- Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.
- Combine melted butter and ranch dressing in medium bowl. Add all remaining ingredients except parsley; mix well.
- Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
- Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley, if desired.
- Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread
