Cheese, Bacon & Bread Bake
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
dill weed
dried |
|
| ½ | teaspoon |
lemon zest
shredded |
|
| 8 | ounces |
sour cream
|
|
| 8 | slices |
bacon
|
|
| 5 ½ | cups |
ricotta cheese
|
|
| ½ | cup |
swiss cheese
shredded |
|
| 3 | tablespoons |
milk
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | tablespoon |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
dill weed
dried |
|
| 2.5 | ml |
lemon zest
shredded |
|
| 231.2 | ml/g |
sour cream
|
|
| 8 | slices |
bacon
|
|
| 1.3 | l |
ricotta cheese
|
|
| 118 | ml |
swiss cheese
shredded |
|
| 45 | ml |
milk
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1 | each |
scallions, spring or green onions
finely sliced |
|
| 15 | ml |
parsley leaves
snipped |
|
Directions
In medium bowl combine flour, baking powder, baking soda, dillweed and peel.
Stir in sour cream.
On a floured surface knead dough until smooth.
Cover; set aside.
In a 10 inch oven-safe skillet cook bacon until crisp.
Drain and crumble.
Set aside.
Wipe skillet with paper towels.
Press dough onto the bottom and ½ inch up the side of skillet; sprinkle with all but 2 tablespoons crumbled bacon.
Combine cheeses, milk, mustard, onion and parsley; spread into skillet.
Bake in a 400 degree F oven 25 minutes or until golden.
Cool slightly.
Cut into wedges; sprinkle with reserved bacon.
