HAM, BACON AND MUSTARD FILLED WREATH WITH CAMEMBERT CHEESE
- 1 camembert (prepared with garlic, thyme, freshly ground salt and black pepper and olive oil)
- slices mozerella and edam cheese (you can use whatever cheese you have)
- dijonaisse (dijon mustard mixed with mayonnaise)
- smoked bacon bits
- hickory ham slices
- store bought bread dough (I made my own)
Fry the bacon and drain. Fold and knead bacon into bread dough.
Roll the dough into a rectangle, about 1 cm thick. (Sprinkle flour if needed for dough not to stick to surface).
Cut into circles with a +-10 cm cookie cutter.
Spread each circle with Dijonaisse.
Top with ham and a slice of Edam cheese and a piece of Mozerella.
Fold circle in half and close roll like you will make ravioli.
Spread rolls in a circle on a baking sheet, lined with baking paper.
Place prepared Camembert in middle.
Let prove until double in size.
Bake 30-40 minutes at 180ºC.
Remove from oven, top with chopped spring onion or chives.
Recipe: Amanda Conradie
Photo: Elize de Kock