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30 ml olive oil
15 ml garlic, crushed
1 onion, diced
1 red pepper, diced
200 g bacon, chopped
150 g mushrooms, sliced
Salt & freshly ground black pepper to taste
1 kg bread dough
450 g LANCEWOOD® Cheddar, finely grated
410 g canned tomato and onion mix
250 ml fresh cream
Fresh parsley for garnish
Preheat the oven to 180°C. Using a large frying pan, add the olive oil, garlic, onion, red pepper, bacon, mushrooms and seasoning and fry for 10 – 15 minutes, stirring frequently.
On a floured surface roll out the bread dough and slice into 7 cm squares. Add a heaped tablespoon of the bacon mixture and cheese to each square. Bring the corners of the dough together and pinch closed to keep filling inside the dough balls.
Place dough balls in a greased baking dish pinched-side down. Pour the tomato and onion mix and cream over and top with grated cheese.
Bake for 60 minutes until cooked through. Serve warm and enjoy!
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