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Country Kitchen
July 1, 2011 Previous Recipe
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ORANGE FLUFF
CHEESEBURGER SOUP
RITZY CHICKEN
MAMMA’S SUNDAY ROAST
KEY LIME PIE
FRUIT SALAD
CHEESE DIP IN A BREAD BOWL
CHEESY CHICKEN BAKE
SIMPLE STICKY BUNS
PULL APART BACON BREAD
PULL APART BACON BREAD

12 bacon strips, diced
1 loaf (1 pound) frounceen bread dough, thawed
2 Tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to ˝-inch thickness; brush with 1 tablespoon of oil. Cut into 1-inch pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9 by 5-inch oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350 degrees for 15 minutes. Cover with foil; bake 5 to 10 minutes longer or until golden brown.





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