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    Savory Autumn Strudel

    List of Ingredients

    4 strips of bacon
    2 cups chopped cabbage
    1 carrot, grated
    1/2 cup chopped onion
    1 garlic clove, crushed
    2 cups grated zucchini
    1/2 tsp crushed dried thyme
    1/4 tsp salt
    1/8 tsp black ground pepper
    1/2 cup grated cheddar cheese
    2 cups biscuit baking mix
    1 package dry yeast
    1 cup hot water
    2 T LAND O LAKESŪ Butter
    2 eggs
    2 T sesame seeds


    In large heavy stockpot over medium heat, cook bacon until crisp; drain, crumble and set aside.
    Reserve 1 T of drippings in stockpot.

    In same stockpot over medium heat; add in cabbage, carrot, onion and crushed garlic clove. Cook
    until tender-crisp; remove from heat. Add cooked bacon, zucchini, thyme, salt, pepper and grated
    cheddar cheese; stir until completely mixed. Set aside. Grease a rectangular baking pan.

    In a large bowl, combine together biscuit baking mix, yeast, hot water, butter, and one egg. Add
    additional flour if necessary to make a soft dough then turn out onto a lightly floured surface and
    knead for 5 minutes. Cover and let the dough rest for 5 minutes. Divide the dough in half and on a
    lightly floured surface, roll into a 12-inchx10-inch rectangle. Spread half of the vegetable mixture on
    first rectangle to within 1/2-inch of edges. Starting with longer side roll up tightly, sealing the edges.
    Place on greased baking sheet. Repeat with remaining dough and vegetable mixture. With a sharp
    knife, make several 1/4-inch cuts on top of the loaves.

    Cover and let rise in a warm place for 30 minutes. Preheat oven to 375 F. Uncover dough and brush
    each loaf with one beaten egg. Sprinkle with sesame seeds. Bake for 20 to 25 minutes or until golden
    brown. Servings: 16




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