Partially cook bacon; drain on paper towels. (I use the pre-cooked bacon and cook it in the microwave until crispy.)

Roll out dough to 1/2-inch thickness; brush with 1 tablespoon of oil.

Cut into 1-inch pieces; place in a large bowl.

Add the bacon, cheese and dressing mix and remaining oil; toss to coat.

Arrange pieces in a 9×5-inch oval on a baking sheet lined with Reynold’s Non-Stick Aluminum Foil, layering as needed. (You can also grease your baking sheet or use parchment paper; I like the non-stick foil best for this.)

Cover and let rise in a warm place for 30 minutes or until doubled. (I turn my oven to 200-degrees while I’m preparing the bread. Then I turn it off and let the bread sit in the slightly warmed over to double.)

Bake at 350-degrees for 15 min. Cover with foil; bake 5-10 min. longer or until golden brown.