Pull-Apart Onion, Blue Cheese, and Bacon Bread

Preheat the oven to 350 degrees F (175 degrees C). Line a 5x9-inch loaf pan with parchment paper, extending parchment beyond long edges of the pan.

Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoons drippings in the skillet. Let bacon cool; then crumble.

Cook onion in the bacon drippings over medium-low heat, covered, stirring occasionally, until tender, 13 to 15 minutes. Uncover and continue cooking, stirring frequently, until golden, 3 to 5 minutes. Stir in pepper; let cool. Stir in bacon, blue cheese, and thyme.

Gently snip each roll into quarters, being careful not to deflate the dough. Arrange 1/3 of the dough pieces in the prepared pan. Top with 1/3 of onion mixture. Repeat layers two more times, ending with onion mixture. Drizzle with melted butter.

Bake in the preheated oven until golden, about 45 minutes. An instant-read thermometer inserted into the center should register 190 degrees F to 200 degrees F (87 degrees C to 93 degrees C). Cool in the pan for 5 minutes, then
use parchment overhang to carefully lift loaf from pan. Serve warm.