This golden rolled loaf, layered with eggs, bacon and cheese, is a star all by itself or paired with salad or soup.
- Portion size 16 servings
Ingredients
Method
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 1/2-inch (1 cm) border; sprinkle 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 centre 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.
Nutritional facts Per serving: about
- Sodium 335 mg
- Protein 8 g
- Calories 168.0
- Total fat 9 g
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 7.0
- Folate 8.0
- Calcium 9.0
- Vitamin A 7.0
