Ham and Irish Porter Cheese en Croute

I’ve begun experimenting with a dough that is somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe.  But the final result is a little easier to handle, roll, and manipulate than either of those recipe, in my experience.  This dough has good elasticity and flavor and numerous possible applications.  I can see I’ll be using this dough recipe a lot.  Today we were also trialing a new cheese for us, Irish Porter Cheese we found at Sam’s Club.  It is a white cheddar chunked up with a surround of dark Porter beer.  Has a nice taste cold and melted nicely for our lunch today.  This tasty recipe is not suitable until the later part of Phase 2 Atkins as Carbquik has some flour product in it but it sports respectable numbers for Keto followers.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂


1 recipe my Mozzy Dough

8 oz. cured ham, cut into long pieces (about ½” x 3″)

8 oz. Irish Porter Cheddar Cheese, cut into long pieces (about ½” x 3″)

DIRECTIONS:  Slightly brown the ham sticks in a skillet with a dab of bacon grease.  Remove from heat and set aside.  Make the Mozzy Dough by that recipe’s instructions.  In the bowl, portion it into 8 balls of dough.  Preheat oven to 400º.  You want a really hot oven so the dough will brown quickly and the cheese has a fighting chance to stay inside the “croute”.  Tear off a piece of parchment and set on your counter.  One at a time place, place a ball (1/8 of the dough) of dough on the parchment.  Using your fingers, press it into an fairly thin oval shape about 5″ on the long measure.  Place a stick each of ham and cheese atop the oval of dough the long way.  Roll the dough (using the parchment to help lift it to start rolling).  Pinch the dough ends well to seal the contents tightly inside.  This step is crucial or the melting cheese will all ooze out during cooking.  Place the logs seam down on a non-stick or parchment-lined baking sheet.  Repeat until all 8 balls of dough have been filled and rolled.   Pop the pan into a hot 400º oven and bake for 15 minutes or until lightly browned as shown.  Remove and serve at once.

VARIATION:  After they cool off a bit, slice the “logs” up into bite-size pieces for serving as appetizers for your parties.

NUTRITIONAL INFO:  Makes 8, each contains:

296 calories, 22.5 g fat, 8.37 g carbs, 4.73 g fiber, 3.64 g NET CARBS, 23.2 g protein, 875 mg sodium

3 thoughts on “Ham and Irish Porter Cheese en Croute

  1. Ouida Lampert

    Would freezing the cheese (after it’s cut into logs) help to keep it inside the dough while in the oven?

    1. Not sure, but it just might, Ouida. Some cheese gets crumbly after freezing, and that is off-putting for cold eating. But since it’s being melted in the oven, that might just slow that process down and work. I’ll have to try it next time. I think they do that with deep fried cheese sticks. Thanks for reminding me of this techniquie! 🙂

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