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Veggie Pull-Apart Bread

Total Time

Prep: 35 min. + rising Bake: 40 min. + cooling

Makes

12 servings

A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. —Christi Ross, Guthrie, Texas
Veggie Pull-Apart Bread Recipe photo by Taste of Home

Ingredients

  • 1/2 cup water
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons active dry yeast
  • VEGETABLE MIXTURE:
  • 1/2 cup butter, cubed
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped green onions
  • 6 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • Ranch salad dressing, optional

Directions

  1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed.
  2. When cycle is completed, punch down dough and let rest, covered, 10 minutes. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery and pepper; cook and stir until crisp-tender. Stir in green onions. Transfer to a bowl; cool slightly. Stir in bacon and cheese.
  3. Divide and shape dough into 24 balls; roll in vegetable mixture and place in a greased 10-in. fluted tube pan.
  4. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  5. Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with ranch dressing.

Nutrition Facts

2 pieces : 289 calories, 15g fat (9g saturated fat), 44mg cholesterol, 507mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 8g protein.

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