This one is a favorite from way back when. I used to make it a lot on Saturdays when a hungry crew would polish it off for lunch. I use whole wheat bread dough, the recipe of which I intended to link to this page (not sure that’s grammatically correct but oh well), but when looking for it under recipes to remember, I discovered it’s never been posted. How strange is that? So that recipe will be forthcoming soon as well; for now, if you have frozen bread dough on hand, use that. I’ve never used it for this recipe but am quite confident it would be just as good if not better.
So way back when I used to make it was way back before Sarah and Jewel and Josh remember it. Which is quite a while ago and I really have no idea why I stopped making it for years. Maybe the ninth baby ended such treats? Don’t know. Anyway, here it is, back again, just as good as we remembered it. And just as easy too.
Ingredients:
12 bacon strips, diced
1 loaf bread dough (~2#)
2 tablespoons olive oil
1 cup shredded mozzarella cheese
1 envelope Ranch dressing mix
Cook bacon until partially cooked. Drain on paper towels. Roll out dough to ½” thickness. Brush with 1 tablespoon oil. Cut into 1” pieces. Place in a large bowl. Add bacon, cheese, dressing mix, and remaining oil; toss to coat. Arrange pieces in a 9”x5” oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until double. Bake at 350 for 15 minutes. Cover with foil and bake 5-10 minutes longer.
A few px of the procedure as executed by my very able assistant.
Enjoy!
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