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#WFD – Sizzling Sub Snakes with Bacon and Tomato
Spoon in the bacon and tomato mixture, top with mozzarella cheese and place back into the oven until the cheese has melted.
POLOKWANE – This is the ideal dish to bring the family together to make dinner as one.
What’s for Dinner says you can include some “hidden vegetables” into this recipe by adding a few finely grated baby marrows to the pan when frying your bacon.
Ingredients
- 1kg store-bought brown bread dough
- 400g bacon / viennas / ham, chopped
- 1 tin (410 g) chopped tomatoes
- 200ml water
- 1 x KNORR Naturally Tasty Tuna Napolitana
- 250ml grated mozzarella cheese
- red and green pepper for decoration
Method
- Preheat oven to 180°C.
- Heat a frying pan and fry the bacon until cooked.
- Stir in the tin of chopped tomatoes, water and contents of the sachet of KNORR Naturally Tasty Tuna Napolitana.
- Bring to the boil then reduce the heat and allow to simmer until the sauce has thickened.
- Divide the dough into four equal portions and roll out into long sausage shapes.
- Place onto a large greased baking sheet placing each sausage into a snaky “S” shape.
- Cut small lengths of red pepper to create the tongue and small pieces of green pepper to create the eyes and insert into the dough.
- Bake in the oven for 15 – 20 minutes or until lightly browned and when tapped makes a hollow sound.
- Remove the snakes from the baking sheet and place onto a wire rack to cool.
- Once cool slice through the centre of each snake and carefully remove a little of the bread dough.
- Spoon in the bacon and tomato mixture, top with mozzarella cheese and place back into the oven until the cheese has melted.
