Pan del Campo with Cheese and Greens

Kitchen Tested
  • Yield 8 servings
  • Prep 8 mins
  • Cook 12 mins

Refrigerated biscuits make this unusual dinner recipe easy to prepare.

pan del campo
Mark Boughton Photography / styling by Teresa Blackburn

“Pan del Campo, the original cowboy or camp flatbread, was cooked during the trail era in a skillet over an open fire.” Spears uses packaged biscuits and tops them with a pesto-like “mash,” cheese and greens for a rich, salad-like appetizer.

Ingredients

Cilantro Nut Mash:
1/2 cup chopped fresh cilantro leaves
2 tablespoons grated Parmigiano Reggiano
1/4 cup chopped pecans
1 -- garlic clove, minced
2 tablespoons olive oil
1 tablespoon smooth goat cheese
1/4 teaspoon kosher salt
Pan del Campo
16 ounces refrigerated biscuits (8-count), "Grand" size
8 -- bacon slices, cooked until very crisp, drained and crumbled
4 -- ripe tomatoes, sliced into thin rounds
2 cups (8 ounces) shredded Monterey Jack Cheese
1 cup goat cheese crumbles
2 cups field greens, washed and patted dry

Instructions

  1. To prepare Cilantro-Nut Mash, combine cilantro, cheese, pecans and garlic in a food processor. Pulse while gradually adding oil. Add goat cheese and season with salt, processing just until slightly smooth.
  2. To prepare Pan Del Campo, preheat oven to 375F.
  3. Remove biscuits from can. Cut or pull apart into 8 equal pieces. Roll each piece into a 8-inch round on a floured work surface with a floured rolling pin. (The thinner the rounds, the crisper, lighter and better they’ll be.) Transfer to baking sheets and bake 10 minutes, or until browned. Remove from oven.
  4. Increase oven temperature to 400F. Spread each crust with 1 tablespoon Cilantro Nut Mash. Cover evenly with crumbled bacon, tomatoes and cheese. Return to oven 2 to 3 minutes, until cheese melts. Remove and garnish with field greens.

Recipe adapted from Grady Spears and June Naylor's The Texas Cowboy Kitchen.

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