Egg and Bacon Bread

Ingredients

8 oz (250 g) bacon
1/4 cup (50 mL) grainy or dijon mustard
1 garlic clove, minced
1/4 tsp (1 mL) pepper and hot pepper sauce
pinch salt
1 lb (500 g) pizza dough
4 hard cooked eggs, chopped
1 1/2 cups (375 mL) cheddar cheese, extra-old, shredded
1 egg, lightly beaten

Directions

In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate. Chop or crumble into small pieces. In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt. On floured surface, roll out dough to 14 x 12 inch (35 x 30 cm) rectangle. Brush with mustard mixture, leaving 1 cm (1/2-inch) border; sprinkle with bacon, hard cooked eggs and 1 cup (250 mL) of the cheese over mustard. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10 inch (3 L) bundt pan. Cover with greased plastic wrap; let rise until doubled in bulk, 30 minutes. Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in center of 375 F (190°C) oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.

Makes 16 servings

Preparation: 5 minutes

Cooking: 51 minutes

Standing: 1 hour

Nutrients per serving:

Calories: 168
Protein: 8 g
Carbohydrate: 14 g
Fat: 9 g