Rosemary and Smoked Gouda Pumpernickel Pull Bread
Ingredients
- 1 large round loaf pumpernickel bread, unsliced
- 6 slices cooked bacon, crumbled
- 2 cups grated smoked Gouda cheese
- 1 cup grated mozzarella cheese
- 1/4 cup thinly sliced green onions
- 1 jalapeno pepper, seeded and minced
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 stick butter, melted
Instructions
Preheat oven to 350 degrees. Place a large piece of aluminum foil (large enough to wrap entire loaf of bread) on a baking sheet; place bread on top of foil. Using a serrated knife, slice bread into diagonal rows, cutting almost to but not through the bottom crust. In a large bowl, combine bacon, cheeses, green onions, jalapeno peppers, garlic, rosemary and garlic powder. Pour melted butter over cheese mixture and stir until well combined. Stuff bread with cheese mixture, wrap in foil and bake until heated through, about 15 minutes. Remove foil from top of bread and continue baking until cheese is melted and edges of bread are toasted, about 10 additional minutes. Serve warm. Serves 6-8.