- Portion size 16 servings
- 8 oz bacon
- 1/4 cup grainy mustard
- 1/4 cup Dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 1 pinch salt
- 1 lb pizza dough
- 4 hard-cooked eggs chopped
- 1 1/2 cup shredded extra-old Cheddar cheese
- 1 egg lightly beaten
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 rectangle. Brush with mustard mixture, leaving 1/2-inch border; sprinkle bacon, hard-cooked eggs and 1 cup of the cheese over mustard mixture. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch Bundt pan. Cover with greased plastic wrap; let rise until doubled in bulk, about 30 minutes.
Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F (190°) 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.