5 T cold butter
2-3 T cold water
1 egg, beaten and divided
1 c flour
3 T sharp cheddar cheese
Grate butter with a coarse cheese grater; place in freezer until ready to use.
In a small bowl, mix together the water and half of the beaten egg. Add flour and cheese to the bowl with the butter, with your fingers, work the butter into the flour until well combined. Stir in egg mixture and knead until well combined.
Flour work surface and roll the dough into a circle, approximately 12 inches in diameter. Place on greased baking sheet.
3 T mayonnaise
1 ¼ c cherry tomatoes, halved
¼ c onion, diced
½ t oregano
2 bacon strips, cooked crisp and crumbled
¼ c plus 2 T sharp cheddar cheese
2 T chives
salt and pepper, to taste
Spread mayonnaise on dough, leaving 1 inch border around the edges. Top with tomatoes and onions; fold edges of dough over. Season with salt, pepper and oregano. Brush dough with leftover beaten egg.
Bake at 375 degrees for 15 minutes. Sprinkle bacon, cheddar cheese and chives on top. Bake another 8-10 minutes and serve hot.
