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Bacon and Cheese Bubble Bread

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“From the sassysweetonline website. This is great for serving as a tailgating appetizer. There's a similar recipe posted to this site, but it isn't seasoned with any herbs like this version.”

Ingredients Nutrition

  • 1 lb refrigerated bread dough
  • 12 cup butter, melted
  • 1 12 cups finely shredded sharp cheddar cheese, divided (I used a mix of Monterey Jack and Cheddar)
  • 1 cup crumbled leftover bacon
  • 1 12 teaspoons dried parsley
  • 1 12 teaspoons dried chives
  • 1 tablespoon minced onion (optional)
  • nonstick cooking spray (for coating pan) or butter (for coating pan)


  1. Preheat oven to 350°°F. Generously butter (or spray with nonstick cooking spray) an oven-safe 12-inch skillet or a bundt pan; set aside.
  2. In a small mixing bowl, stir together the butter, 1 cup of the cheese, bacon, chives, parsley, and minced onions; Set aside.
  3. Divide the bread dough into 32 pieces. Place the dough pieces in a large mixing bowl. Pour the butter mixture over the bread and toss gently to distribute everything evenly and coat all the dough well.
  4. Use your hands to arrange the dough evenly over the bottom of the greased skillet (or bundt pan). Sprinkle the remaining cheese over the top of the dough.
  5. Bake at 350° for 25 to 30 minutes or until the bread is golden brown and the cheese on top is fully melted and crisped.
  6. Either turn out onto a serving plate, or wait until the pan is comfortable to the touch, and serve.

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