Jalapeno Popper Pull-Apart Bread

1. Preheat the oven to 350°F.
2. Make two lengthwise cuts on the top of the rolls (like an X), making sure that the base of the bread remains attached, so as not to cut all the way through.
3. Place the cut rolls into a large, 15-inch oven-safe skillet. You could also use a parchment paper-lined baking sheet.

Butter Mixture

1. In a small bowl combine melted butter, salt, and parsley.
2. Brush the insides of the bread with the butter, reserving some for brushing the outside of the bread at the end.

Filling

1. Separate out ½ cup of the cheddar cheese and carefully fill in between the wedges of the bread on each loaf.
2. In a medium bowl, beat the cream cheese with a hand mixer until creamy.
3. Add the heavy whipping cream, jalapenos, bacon, and mozzarella cheese and stir until well combined.
4. Transfer the cream cheese mixture to a piping bag, twisting the top to avoid spillage. Cut off the tip so that you can easily pipe the cream cheese mixture.
5. Pipe ¼ of the cream cheese mixture in between the wedges of one roll. You will divide all of the cream cheese mixture between the four rolls. (You can also use a knife to spread the filling in the rolls, just be gentle so as not to rip the rolls.)
6. Top with the remaining cheddar cheese.
7. Using a pastry brush, brush the remaining butter mixture on the outsides of the bread loaves.
8. Bake for 7-10 minutes, or until golden brown. Top with parsley, for garnish.