2 pkg (10 oz each) frozen chopped spinach, thawed, well drained
4 slices bacon, chopped
1 1/2 cups shredded cheddar cheese
1 cup chopped red peppers
Instructions
Preheat oven to 400 degrees. Unfold puff pastry sheets and roll out one sheet to about an 11 inch square and one to about a 12 inch square. Line bottom and side of greased 9 inch springform pan with 12 inch pastry sheet.
Beat eggs in medium bowl with wire whisk. Reserve 1 tbsp egg; set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.
Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers. Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. Pinch edges to seal.
Brush surface with reserved egg; pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake 45 - 55 mins or until top is golden brown. Cool 10 min. Run small knife around edge of pan before removing.
Originally Submitted
8/5/2010
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