1 pound bacon
1 (.25 ounce) package active dry yeast
1/4 cup white sugar
1 egg
1 tablespoon vegetable oil
1 1/2 tablespoons creme de menthe creamer
1/2 cup milk
1 dash Dijon mustard
6 fluid ounces shredded mozzarella cheese
1/4 pound shredded Cheddar cheese
1/4 pound Swiss cheese
Place bacon in a large skillet. Cook over medium heat until evenly brown. Remove bacon from skillet and place on bottom of 9x13-inch pan.
In a large bowl, dissolve yeast on medium heat. Stir in sugar, egg, oil, creme de menthe creamer, milk, and mustard. Mix until smooth.
Sprinkle cheese over loaves of bread. Dice by hand Mark off one loaf of pastries. Cover with cheese and top with bread. Refrigerate 4 or overnight before slicing.