Cheese, Bacon and Bread Bake

1 1/2 c A-P Flour

1 1/2 ts Baking Powder

1/2 ts Baking Soda

1/2 ts Dried Dillweed

1/2 ts Finely Shredded Lemon Peel

8 oz Carton dairy sour cream

8 Slices bacon

5 1/2 c Ricotta Cheese

1/2 c Shredded Swiss Cheese

3 tb Milk

2 ts Dijon-style Mustard

1 Green Onion, Finely Chopped

1 tb Snipped Parsley

In medium bowl combine flour, baking powder, baking soda, dillweed and peel. Stir in sour cream. On a floured surface knead dough till smooth. Cover; set aside. In a 10" oven-safe skillet cook bacon till crisp. Drain and crumble. Set aside. Cook skillet; wipe with paper towels. Press dough onto the bottom and 1/2" up the side of skillet; sprinkle with all but 2 T crumbled bacon. Combine cheeses, milk, mustard, onion and parsley; spread into skillet. Bake in a 400~ oven 25 minutes or till golden. Cool slightly. Cut into wedges; sprinkle with reserved bacon. -----