In a epicness that matched no other, I attended the 10th Annual Pumpkinfest last night. A traditional party thrown in celebration of good food, good music and good pumpkin carving. Where $10, beer, a carved pumpkin and a dish to pass will open the doors to a great outdoor feast full of turkey, steamed clams, pig roast and stone hearth pizza matched with awesome music, the night stands out as one of the best parties of the year. 3 bands played and a surprise rendition of Micheal Jackson's "Thriller" broke out, including the zombie dancers. The night had three large fire pits and burning carved wooden logs adding to the ghoulish vibe, and a pumpkin carving contest with categories and prizes. Last night had more than 75 different pumpkins on display, topping all past years' parties by far.
So of course, my dish to pass had bacon in it. It was sadly an under-supported food group at the party. I only saw bacon on some Mac and Cheese and wrapped around pineapple. So my addition was well received. Went back at the end of the night and all the bacon pieces were picked out of the remaining slices of bread. I can only take that as a compliment.
Bacon, Ham and Swiss Stuffed Bread1 (1 pound) whole wheat refrigerated pizza dough
1 tablespoon extra virgin olive oil, plus 1 teaspoon
6-8 slices of bacon, cooked, drained on a paper towel
6 slices Swiss cheese
6 slices of deli ham
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon coarse sea salt
Preheat oven to 350 degrees F.
Cook your bacon to desired crispiness. Drain on a paper towel. Set aside.
Follow the package direction for readying the pizza dough for baking. Roll dough out in an oval shaped to 1/4 inch thickness on a lightly floured surface.
Mix olive oil, oregano, basil and garlic powder in a bowl. Using a pastry brush spread 1 tablespoon olive oil mixture over entire dough, leaving 1/2 around the edge untouched. The edge will adhere and seal better if it's free from oil. Lay out ham over oil covered area of dough. Top with the six slices of Swiss cheese, and then bacon slices.
Roll dough, jelly roll fashion, into a tube shape, folding the long edge in first, then rolling up from the short end to the top. Place on a baking sheet lined with parchment paper, seam side down. Spread remaining teaspoon olive oil mixture over top of dough. Sprinkle with salt and bake until golden brown on outside and no longer doughy on the inside, about 30 to 35 minutes.
Remove from oven and allow to rest for 5 minutes. Slice and serve.