Camp Oven – Italian Stuffed Damper

Camp Oven – Italian Stuffed Damper

INGREDIENTS

Bread Mix

1 pkt Laucke Crusty White Bread Mix
With Yeast provided
Water
2 tbsp milk (baste)

Filling

2 rashers bacon, finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
110g “Always fresh” pitted kalamata olives & semi-dried tomatoes mix
2 tbsp basil paste
1 cup grated tasty cheese
½ cup parmesan cheese
½ cup ricotta cheese
25g feta cheese
1 shallot, finely chopped
4 tbsp pesto
1 cup baby spinach leaves

METHOD

Damper

Follow instructions on the back of the bread mix. Ensure you make this using the ‘by hand’ instructions.

Prepare the filling via the method below.

Once mix has risen, place on a floured chopping board or flat, floured surface and roll with a floured rolling pin or floured bottle to form a flat dough, approximately 1-2cm thick. In the middle of the dough mixture, add the filling in a circle leaving approximately 5cm from the edges.

Stretch and fold the edges into the centre, combining in the middle with the aid of a fork, making a donut shape, to ensure all edges are sealed. Don’t worry what the raw damper looks like; it will form the shape of a damper as it cooks.

Using the back edge of a sharp knife, make indentations to form piece sizes as desired. Baste with milk.

Place damper on a baking tray lined with baking paper and sit on a trivet in camp oven for 50 minutes (low heat)

Filling

In a non-stick frypan on medium heat, cook bacon, onion and garlic for 3 minutes. Remove from heat.

In a separate bowl add cooked bacon mixture and remaining ingredients, finely chopped, and mix until combined.

ENJOY

See more great recipes in OzWit’s Cooking Range 

Recipe by: Leanne @ Ozwit
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