Chick N' Skin Cheddar Bacon Pulls

Chick N' Skin Cheddar Bacon Pulls
We all need a good, warm, bacony filled appetizer during the fall. Here's our recipe for a new take on an old fall favorite: Chick N' Skin Cheddar Bacon Pulls.

½ pound bacon, cooked slightly – not crispy
1 loaf (1 pound) of your favorite type of bakery bread (we love sourdough for this recipe)
½ package (approx. 4-5 slices) of your favorite sliced cheddar cheese
1 cup shredded cheddar cheese
½ cup butter, melted
BBQ Bacon flavor Chick N' Skin – crumbled (approx. 4-5 pieces)

Cookwear You Will Need
Baking dish with 1 inch sides
Butter brush or spoon

Heat oven to 350 degrees. Cut bacon crosswise into ½ inch wide strips. Cut the slices of cheddar into ¼ inch strips. Place loaf of bread on a large piece of foil in a baking dish with at least 1 inch sides. Cut slits through the loaf of bread in two different directions to make a checkerboard pattern in the loaf. Slip the strips of bacon in between the slits in the loaf of bread. Slip the slices of cheese in between the slits of the loaf of bread, on top of the bacon. Carefully brush or drizzle the melted butter over the top of the bread, allowing it to drip down into the slits of the loaf. Wrap the foil up and over the loaf of bread, pushing the slits together around the bacon and cheese. Bake the foil wrapped loaf in the oven for about 15 minutes. Unwrap the bread and place it on a baking sheet. Sprinkle the shredded cheese and Chick N' Skin crumbles on the top of the loaf. Place it back in the oven until the cheese is melted and a light brown (approx. 10 minutes).