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Ingredients
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18 ounces refrigerated French bread dough
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1 tablespoon olive oil, or as needed
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1 medium potato, thinly sliced (Optional)
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3 slices smoked bacon
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¼ cup butter
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½ cup chopped onion
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¾ cup light cream
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1 pinch ground nutmeg
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salt and pepper to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
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Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
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While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
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Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
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Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.
Nutrition Facts (per serving)
616 | Calories |
31g | Fat |
69g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 616 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 16g | 82% |
Cholesterol 68mg | 23% |
Sodium 1068mg | 46% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 4g | 13% |
Total Sugars 8g | |
Protein 16g | 31% |
Vitamin C 12mg | 14% |
Calcium 59mg | 5% |
Iron 4mg | 20% |
Potassium 352mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.