Roasted Tomato and Bacon Cobbler
INGREDIENTS
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Tomatoes
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2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
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2 tablespoons Crisco® 100% Extra Virgin Olive Oil
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1 teaspoon each kosher salt and sugar
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1/2 teaspoon coarse ground black pepper
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Filling
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1 tablespoon Crisco® Pure Vegetable Oil
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1 medium sweet onion, thinly sliced
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1 cup shredded sharp cheddar cheese
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1 cup shredded Havarti cheese
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1/4 cup shredded Parmesan cheese
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1/2 cup mayonnaise
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1/4 cup chopped sun-dried tomatoes
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1/4 cup sliced fresh basil leaves
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2 tablespoons chopped fresh parsley
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1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes
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Crust
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1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix
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4 slices thick cut bacon, cooked and crumbled
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2 tablespoons chopped sun-dried tomatoes
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2 tablespoons chopped fresh parsley
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2/3 cup milk
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