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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
Vegetable shortening
All-purpose flour
1 (17.3 oz) pkg frozen puff pastry, thawed
6 large eggs
1 cup part-skim ricotta cheese
1/2 tsp salt
1/2 tsp hot pepper sauce
2 (10 oz) jkg frozen chopped spinach, thawed and drained well
1/3 cup precooked real bacon pieces
1-1/2 cups shredded Cheddar cheese
1 red bell pepper, chopped
Preheat oven to 400. Grease 9-1/2-inch springform pan with vegetable shortening. Unfold 1 sheet puff pastry on lightly-floured surface. With floured rolling pin, roll 1 sheet puff pastry into 12-inch square. Ease puff pastry into prepared pan to line bottom and come up side; do not trim excess dough. Roll second sheet puff pastry into 11-inch square.
In medium bowl, with whisk, beat eggs. Set aside 1 tbsp beaten eggs to use later. Stir ricotta cheese, salt and pepper sauce into remaining eggs; mix until well blended and smooth. Stir in spinach. Evenly layer half each of bacon, Cheddar cheese, spinach mixture and bell pepper in bottom of pan; repeat.
Place remaining sheet puff pastry over red pepper. Fold and pinch edges of puff pastry sheets together to seal and tuck into pan. Brush top of pastry with reserved egg. With tip of knife, cut 6 or 7 one-inch slits in top of pastry to allow steam to escape. Bake 45 to 55 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Run thin plastic knife or rubber spatula around edge of pan; remove side of pan. Serve warm or at room temperature.
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SKY-HIGH BRUNCH BAKE
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
Vegetable shortening
All-purpose flour
1 (17.3 oz) pkg frozen puff pastry, thawed
6 large eggs
1 cup part-skim ricotta cheese
1/2 tsp salt
1/2 tsp hot pepper sauce
2 (10 oz) jkg frozen chopped spinach, thawed and drained well
1/3 cup precooked real bacon pieces
1-1/2 cups shredded Cheddar cheese
1 red bell pepper, chopped
Preheat oven to 400. Grease 9-1/2-inch springform pan with vegetable shortening. Unfold 1 sheet puff pastry on lightly-floured surface. With floured rolling pin, roll 1 sheet puff pastry into 12-inch square. Ease puff pastry into prepared pan to line bottom and come up side; do not trim excess dough. Roll second sheet puff pastry into 11-inch square.
In medium bowl, with whisk, beat eggs. Set aside 1 tbsp beaten eggs to use later. Stir ricotta cheese, salt and pepper sauce into remaining eggs; mix until well blended and smooth. Stir in spinach. Evenly layer half each of bacon, Cheddar cheese, spinach mixture and bell pepper in bottom of pan; repeat.
Place remaining sheet puff pastry over red pepper. Fold and pinch edges of puff pastry sheets together to seal and tuck into pan. Brush top of pastry with reserved egg. With tip of knife, cut 6 or 7 one-inch slits in top of pastry to allow steam to escape. Bake 45 to 55 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Run thin plastic knife or rubber spatula around edge of pan; remove side of pan. Serve warm or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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