Cheesy Jalapeno Bread Loaf

• 1 (16- to 18-ounce) round loaf Italian or sourdough bread
• 1/4 cup butter melted
• 1 teaspoon dry ranch dressing mix
• 1/2 cup (about 5 slices) cooked chopped thick-cut bacon
• 1/4 cup jarred jalapeno peppers, chopped
• 10 (3/4-ounce) slices cheese chopped
• 2 teaspoons chopped fresh parsley, if desired

1. Heat oven to 350u0b0F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.
2. Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.
3. Combine melted butter and ranch dressing in medium bowl. Add all remaining ingredients except parsley; mix well.
4. Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
5. Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley, if desired.
6. Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread

italian, butter, bacon, peppers, fresh parsley

Taken from www.epicurious.com/recipes/member/views/cheesy-jalapeno-bread-loaf-53001931 (may not work)