Yield: 22 Servings
|2 cups||All-purpose flour|
|¾ cup||Whole wheat flour|
|1 pack||Fast-acting dry yeast|
|¾ teaspoon||Cracked black pepper|
|1 cup||Hot water (120 to 130F)|
|3 tablespoons||Olive oil, divided|
|2 cups||Sargento Fancy Supreme Shredded Colby-Jack Cheese|
|4 slices||Bacon, crisply cooked and crumbled|
|1 \N||Egg, beaten|
|1 teaspoon||Rosemary, crushed|
In large bowl, stir together flours, yeast, sugar, salt, ¼ teaspoon pepper and ginger. Stir in hot water and 2 tablespoons oil, forming a soft dough. Cover; let rest 10 minutes. Grease large baking sheet. With flour-covered hands, press dough into 12 x 14-inch oval on baking sheet.
Pierce surface of dough with fork; brush with remaining 1 tablespoon oil.
Let rise in warm place 20 minutes. Combine, Colby-Jack Cheese, bacon, egg, rosemary and remaining ¼ teaspoon pepper; spoon evenly over dough. Bake at 400 degrees F 20 to 22 minutes or until deep golden brown. Cut crosswise into 8 slices; cut each slice into 3-inch pieces. Serve warm or at room temperature.
Source: Travigne - Napa Valley, Sargento Selections.
Nutrional Information Per Serving Calories 127 Protein 5 g. Carbohydrates 20mg. Fat 6g. Cholesterol 20 mg. Sodium 155 mg. Calcium 79 mg.
Downloaded from , Recipes of America, Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@... (Shermeyer-Gail) on Apr 08, 1997