You are here: Home » Recipes » Pan del Campo with Cheese and Greens Pan del Campo with Cheese and Greens Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 8 mins Cook 12 mins Refrigerated biscuits make this unusual dinner recipe easy to prepare. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail “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 leaves2 tablespoons grated Parmigiano Reggiano1/4 cup chopped pecans1 -- garlic clove, minced2 tablespoons olive oil1 tablespoon smooth goat cheese1/4 teaspoon kosher saltPan del Campo16 ounces refrigerated biscuits (8-count), "Grand" size8 -- bacon slices, cooked until very crisp, drained and crumbled4 -- ripe tomatoes, sliced into thin rounds2 cups (8 ounces) shredded Monterey Jack Cheese1 cup goat cheese crumbles2 cups field greens, washed and patted dry Instructions 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. To prepare Pan Del Campo, preheat oven to 375F. 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. 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.