Bacon chimichurri pull-apart bread with Asiago and mozzarella cheese is a decadent and savory twist on traditional pull-apart bread. This dish combines the rich flavors of smoky bacon, tangy chimichurri sauce, and two types of gooey cheese, making it an irresistible appetizer or side dish.
6. **Finish and serve:**
– Remove the foil and bake for an additional 5-10 minutes, or until the bread is golden brown and crispy on the outside.
– Remove from the oven and let cool slightly before serving. Garnish with additional fresh herbs if desired.
7. **Enjoy!**
– Serve the bacon chimichurri pull-apart bread warm, pulling apart the cheesy, flavorful slices. It’s perfect as a appetizer for gatherings or as a delicious side dish to accompany soups or salads.
This dish is sure to impress with its layers of savory flavors and gooey cheese, making it a memorable addition to any meal.
Bacon chimichurri pull apart bread with Asiago and mozzarella cheese 
I used canned biscuits (16 oz can) and cut them each into 4 pieces. I used a 9 inch springform Bundt pan. Sprayed with non stick spray. Layered the biscuit pieces, brushed with melted butter, cheeses, bacon, chimichurri and baked for about 20-25 minutes at 350.
Chimichurri:
I don’t measure a thing. I used a lot of fresh parsley, oregano, charred green onions, salt, pepper, red wine vinegar, olive oil, red pepper flakes, & minced garlic