12 bacon strips, diced
2 tubes (12 ounces each) refrigerated buttermilk biscuits
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 tablespoon Italian salad dressing mix
2 teaspoons olive oil

In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.

In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.

Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately