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Ingredients

  • 1 1/2 c A-P Flour
  • 1 1/2 ts Baking Powder
  • 1/2 ts Baking Soda
  • 1/2 ts Dried Dillweed
  • 1/2 ts Finely Shredded Lemon Peel
  • 8 oz Carton dairy sour cream
  • 8 Slices bacon
  • 5 1/2 c Ricotta Cheese
  • 1/2 c Shredded Swiss Cheese
  • 3 tb Milk
  • 2 ts Dijon-style Mustard
  • 1 Green Onion, Finely Chopped
  • 1 tb Snipped Parsley

In medium bowl combine flour, baking powder, baking soda, dillweed and peel. Stir in sour cream. On a floured surface knead dough till smooth. Cover; set aside. In a 10 oven-safe skillet cook bacon till crisp. Drain and crumble. Set aside. Cook skillet; wipe with paper towels. Press dough onto the bottom and 1/2 up the side of skillet; sprinkle with all but 2 T crumbled bacon. Combine cheeses, milk, mustard, onion and parsley; spread into skillet. Bake in a 400~ oven 25 minutes or till golden. Cool slightly. Cut into wedges; sprinkle with reserved bacon.

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13y ago

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