Ease into fall with this savory pull-apart loaf with onions, blue cheese, and bacon.
Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Cool Time:: 1 hr 35 mins
Total Time::5 mins
Servings::6
Yield::1 (5×9-inch) loaf
Ingredients
2 slices bacon
1 cup chopped onion
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled blue cheese
1/2 teaspoon chopped fresh thyme
1/2 (3-lb.) package frozen white roll dough (18 rolls), thawed
1 tablespoons butter, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a 5×9-inch loaf pan with parchment paper, extending parchment beyond long edges of the pan.
Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoons drippings in the skillet. Let bacon cool; then crumble.
Cook onion in the bacon drippings over medium-low heat, covered, stirring occasionally, until tender, 13 to 15 minutes. Uncover and continue cooking, stirring frequently, until golden, 3 to 5 minutes. Stir in pepper; let cool. Stir in bacon, blue cheese, and thyme.
Gently snip each roll into quarters, being careful not to deflate the dough. Arrange 1/3 of the dough pieces in the prepared pan. Top with 1/3 of onion mixture. Repeat layers two more times, ending with onion mixture. Drizzle with melted butter.
Bake in the preheated oven until golden, about 45 minutes. An instant-read thermometer inserted into the center should register 190 degrees F to 200 degrees F (87 degrees C to 93 degrees C). Cool in the pan for 5 minutes, thenuse parchment overhang to carefully lift loaf from pan. Serve warm.