Pull-Apart Bacon Bread
1 pound package bacon 1 Tbsp. butter
3/4 cup cored, seeded and chopped sweet green bell pepper (optional)
4/4 cup peeled and chopped sweet type onion 3 cans (7-1/2 ounces each) buttermilk biscuits
5/2 cup butter -- melted
6/2 cup shredded sharp cheddar cheese -- (2 ounces) Herbs of choice as Dill Weed (optional)
Cook bacon until crisp. Drain, crumble and set aside. Place bacon drippings in skillet; heat over
medium-high heat until warm. Add green pepper and onion, saute until tender. Cut biscuits in fourths
and place in large mixing bowl. Add sauteed vegetables, crisp bacon, butter, herbs and cheese; toss
until thoroughly mixed. Don't make and reheat, it will be too greasy. Don't add more cheese, it will
make it too greasy as well. You may cut back a bit on the butter, if desired. Place in a 10-inch
tube pan coated with cooking spray. Bake in a 350 degree F. oven for 30 minutes. Immediately invert
onto large serving plate. Serve warm.
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