Cheese, Bacon & Bread Bake

Part bread, part cheesy skillet pie. A quick sour cream dough gets pressed into an oven-safe skillet, loaded with a creamy filling of ricotta and Swiss cheese spiked with Dijon mustard and dill, then topped with crispy crumbled bacon and baked until golden.

The sour cream dough is forgiving and fast. No yeast, no rise time. A quick knead on a floured surface until smooth, then it goes right into the skillet. It bakes up tender and slightly tangy, almost like a biscuit crust.

The ricotta and Swiss cheese filling is rich but not heavy. The Dijon mustard cuts through the creaminess, and a bit of lemon zest in the dough adds a subtle brightness you won’t be able to pinpoint but would miss if it weren’t there.

Pro Tips

• Cook the bacon in the same skillet you’ll bake in. Wipe it clean after, but the residual fat helps prevent the dough from sticking.
• Press the dough about ½ inch up the sides of the skillet to hold the filling in place.
• Let it cool slightly before cutting. The cheese filling needs a few minutes to set or it runs everywhere when you slice.
• Serve warm, not hot. The flavors come through better when it’s had a few minutes to rest.

Variations

• Swap dill for fresh chives or thyme for a different herbal note.
• Use Gruyere instead of Swiss for a nuttier, more intense cheese flavor.
• Add a layer of sauteed spinach between the bacon and cheese filling for extra color and nutrition.