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Cheddar Bacon Ranch Pulls

Rated as 4.71 out of 5 Stars

"I found this recipe and brought it to a Super Bowl® party to complement the variety of foods there. It is very versatile and goes with many meals."
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40 m servings 266
Original recipe yields 12 servings (1 loaf)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large skillet and cook over medium heat, turning occasionally, until halfway cooked, about 5 minutes. Drain the bacon slices on paper towels; cut crosswise into 1/2-inch wide strips.
  3. Cut slits halfway through bread in two directions creating a checkerboard pattern. Slip Cheddar cheese slices and bacon pieces into the slits.
  4. Mix butter and ranch dressing mix together in a small bowl; pour over bread, allowing to drip into the slits. Wrap entire loaf in a sheet of aluminum foil and place on a baking sheet.
  5. Bake in the preheated oven for 15 minutes. Unwrap bread and return to baking sheet; bake until cheese is melted and bacon is crisp, about 10 more minutes.


  • Cook's Note:
  • May put broiler on when done if you like well-browned to further cook bacon and cheese. Keep in broiler for 1 to 2 minutes. Keep over door open as to not forget. It will be done fast!
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 266 calories; 15.6 21.6 10 43 508 Full nutrition

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Read all reviews 47
  1. 59 Ratings

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Most helpful positive review

This was very good and easier to make than the instructions made it sound. I made it as written. However, I think I cut the bread too deep. I think it would have looked nicer and been easier ...

Most helpful critical review

My family literally did not eat this, it was just a big greasy mess. Cutting the bread halfway down is not sufficient to be able to tear this apart.

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Most positive
Least positive

This was very good and easier to make than the instructions made it sound. I made it as written. However, I think I cut the bread too deep. I think it would have looked nicer and been easier ...

I made this for two functions during Christmas last year one was for family and friends; the other was at work for clients and co-workers, IT WAS A RAVER at both! I am a health nut but use the ...

The results have an impressive amount of flavor. I don't know about the setting for a party where multiple people are going to be grabbing at it but it worked great for just my wife and I. The s...

I added bacon to my recipe - Take an unsliced loaf of Italian bread, and slice like you would slices but don;t go all the way , but about 3/4 down. Spread softend butter mixed with garlic on bot...

sound great but would like a picture to see how it is suppose to look.

Recipe Group Selection: 20, July 2013 ~ I am a week late in making this bread, but so glad I got around to it. My family loved this bread! I did not have a loaf of sourdough bread, but did ha...

I have been a professional chef for the past 51 yrs and found this recipe amazing. It took me little time to prep it and the cooking was easy and without any problems. I cut the bread a bit deep...

Great flavor, we'll definitely be making this again! At first the instructions seemed awkward because we didn't know how it was supposed to turn out or if we were doing it right. We followed t...

This bread is addicting! I hardly ate dinner with it as a side dish. I used grated cheddar and a loaf of homemade Sriracha bread (this site), homemade Ranch dry mix (this site) and it was delici...