Ingredients
- 1 green onion
- 700 gr ricotta cheese
- 230 ml carton dairy sour cream
- 190 gr p flour
- 60 gr swiss cheese (shredded)
- 45 ml milk
- 10 ml dijon-style mustard
- 7 gr baking powder
- 2 gr baking soda
- 2 gr snipped parsley
- 1 gr dillweed (dried)
- 1 gr 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 25 cm 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 cm 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 200ºC oven 25 minutes or till golden. Cool slightly. Cut into wedges; sprinkle with reserved bacon. ----
