Oh my! I knew the minute I saw this recipe that it would be good. I mean, what’s not to love about dough, cheese, bacon, and butter… I had no idea it would be one. of. the best. things. EVER! Photos absolutely do not do this dish justice. You must make some for yourself today to really know what I mean.
This dish is easy to prepare and would be a fabulous edition to your Super Bowl menu. I made fresh pizza dough, but you could easily use frozen bread or pizza dough to skip that step. Here’s the scoop:
Look at those layers of bread covered in gooey cheese. Waiting for this to cool for a few minutes is a good idea, but I do not have the will power for that.
Bacon and Cheese Bubble Bread
adapted from Foodie with Family; dough from King Arthur Flour
Quick Beer-Crust Pizza Dough
2½ c flour
1½ c semolina (can substitute more all-purpose flour)
2 tsp instant yeast
1 tsp baking powder
1½ tsp salt
2 Tbls olive oil
1½ c beer, room temp
Mix and knead together all ingredients. I use a bread machine to do put together my bread or pizza dough. You can also use your hands or a mixer to do the job. Let rise 30 min, or up to 2 hours. This recipe will make 2 lbs of dough. Use one for the Bubble Bread and freeze the other for later.
Bacon and Cheese Bubble Bread
1 lb bread or pizza dough, fresh or previously frozen
½ c butter, melted
1½ c sharp cheddar cheese
1 c bacon bits or crumbled leftover bacon
1 tsp dried parsley
1 tsp dried chives
Spray a 10″ oven-safe pan with cooking spray or coat with melted butter. Heat oven to 350.
Using a pizza cutter, divide the dough into 32 pieces.
In a bowl, mix together butter, 1 c cheese, bacon, parsley, and chives.
Add the bread pieces and gently toss to combine.
Arrange dough in the pan. Top with remaining cheese.
Bake for 25-30 minutes, until cheese is melted and bread is lightly browned.
I made this for dinner to go with a lightened recipe for Cheesy Potato Soup that I will share next. Enjoy!
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