Life has been getting in the way of dutch oven cooking lately, family obligations and a camping trip to Acadia National Park have taken me away from my computer and my cookbooks. Before I left for Maine I was searching for some super easy, few ingredients required, camping recipes. This Bacon Breadstick Foccacia from Pillsbury requires only an egg, a tube of breadstick dough and a package of precooked bacon. Similar to the Easy Bacon Cinnamon Rolls, all you have to do is wind the bacon and dough loosely in a spiral and let the coals work their magic. Pillsbury also recommends using string cheese with pepperoni and garnishing with sliced kalamata olives. You really don't have to line your oven with parchment paper but I'm all for making life easier in the great outdoors. Be sure to pinch the edges of the dough together well and the beaten egg helps hold the rings together. Mine baked for 25 minutes with 12 coals in a ring around the bottom and 28 on the lid. Crispy, warm and flavored with bacon drippings, eat it as a pull apart bread or cut it into wedges but be sure to give this shortcut foccacia a try. Spread it with a little peanut butter while it's still warm if you really want to send it over the top.
Bacon Breadstick Foccacia
1 11 oz. can Pillsbury refrigerated breadsticks (12 breadsticks)
10-12 slices packaged precooked bacon (from 2.1 oz. package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 tsp chopped fresh parsley OR 1/4 tsp dried
Lightly spray 12 inch dutch oven; line with parchment paper.
Unroll dough; separate into 12 strips.
Starting at center of dutch oven, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
Drizzle or brush beaten egg over dough, using all of egg to fill crevices.
Sprinkle with chopped bacon and parsley.
Bake at 375 degrees for 20-25 minutes or until edges are deep golden brown.
Cut into wedges; serve warm.
|Coil breadsticks loosely with bacon