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How am I preparing for the coming Bacon Apocalypse?

October 1, 2012

In light of the predicted bacon shortage, it is clear to me that I need to find a unicorn:

In order to have bacon – and happiness.

Credit:  Chris Durso on Food Diggity

I am also stopping by the Republic of Bacon site:

And I will bake up a bacon pull-apart bread from Taste of Home:

Ingredients

  • 12 bacon strips, diced
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 tablespoon Italian salad dressing mix
  • 2 teaspoons Extra Virgin Olive Oil

Directions

  • In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.
  • In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield12 servings.
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