Skewered Mozzarella with Canadian Bacon

28 slices Canadian bacon
12 oz mozzarella cheese, cut into 28 squares (1 x 1/4-inch each)
12 (1/2-inch thick) slices French bread (long, narrow loaf)
12 (1/2-inch thick) slices raw tomato
1/3 cup salad oil
2 cans (8 oz each) tomato sauce
1 1/2 cup grated parmesan cheese
4 skewers, approximately 10-12 inches long
paprika
salad oil again

Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place.

Cut each slice of tomato and each slice of bread in half.

Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown.

On each skewer thread alternate pieces of bacon wrapped around the mozzarella, bread and tomato. Begin and end with the bacon. Place each skewer in a shallow baking pan or shallow earthenware casserole. Be sure the folded top of each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with Parmesan cheese. Sprinkle lightly with paprika and additional salad oil.

Preheat the oven 400 degrees.

Bake the skewers until brown on top. Serve immediately while very hot.

Yield: 4 servings
rec.food.recipes/Mstrcook/1998