It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
2 Cups self-rising flour
1 Cup Shredded Cheddar Cheese
1 Tablespoon Garlic Powder
1 Tablespoon Sugar
¼ Cup grated Parmesan Cheese
1 Cup Milk
4 Tablespoons Mayonnaise
Pre-heat plate setter (with legs down) and pizza stone in BGE at 425F for about 15 minutes.
In large bowl, mix dry ingredients and cheeses until blended, add mayo and milk. Mix until thoroughly blended. Let rest in bowl for about 5 minutes.
Pour onto parchment paper and bake on pizza stone at 400 - 450 for about 15 ~ 20 minutes .
Baste top with butter, and bake until top is lightly browned.
Serve warm, refrigerate leftovers.
Number of Servings: 6-8
Time to Prepare: 45 Minutes