Ingredients
- 1 green onion
- 5 1/2 c ricotta cheese
- 8 oz carton dairy sour cream
- 1 1/2 c p flour
- 1/2 c swiss cheese (shredded)
- 3 tb milk
- 2 ts dijon-style mustard
- 1 1/2 ts baking powder
- 1/2 ts baking soda
- 1 tb snipped parsley
- 1/2 ts dillweed (dried)
- 1/2 ts lemon peel (finely shredded)
- 8 slices bacon
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. ----
