Taleggio and Irish Yeast Biscuit Casserole
A rich casserole featuring creamy Taleggio cheese, Irish yeast, and a buttery biscuit crust.
Ingredients
- ●1 cup Irish YeastActive dry yeast
- ●2 cups, shredded Taleggio CheeseSoft, creamy cheese
- ●2 cups All-purpose FlourFor biscuit crust
- ●1/2 cup Granulated SugarFor biscuit crust
- ●1 tsp SaltFor biscuit crust
- ●1/2 cup Unsalted Butter, meltedFor biscuit crust
- ●1 cup Heavy CreamFor biscuit topping
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large mixing bowl, combine Irish yeast, warm water, and sugar. Let sit for 5 minutes.
- 3
Add flour, salt, and melted butter to the bowl. Mix until a dough forms.
- 4
Roll out the dough to a thickness of 1/4 inch. Cut into a rectangle, about 12x16 inches.
- 5
In a separate bowl, mix Taleggio cheese and heavy cream until well combined.
- 6
Spread the cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
- 7
Fold the dough over the cheese mixture, pressing gently to seal.
- 8
Transfer the casserole to a baking dish and bake for 25-30 minutes, or until golden brown.
- 9
Remove from oven and let cool for 10 minutes before serving.