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Breakfast Crostatas




Source of Recipe


Pillsbury “Easter Treats” #359


Recipe Introduction


These were good, but need some work. The French loaf was difficult to roll out and I really think that there is not enough dough to make 4 of these. Next time, I would make 3 instead. The directions call to cut the dough in half lengthwise and then into 4 equal pieces. I don’t know how you do that and get squares, so next time I’ll just cut it in equal pieces. I used parsley and thyme instead of the basil and rosemary. Six ounces of cheese is WAY too much – I probably used half that. And cooking the eggs for the full 25 minutes would have resulted in eggs that were much too hard. I cooked the crostatas for 15 minutes and added the eggs for the last 10 minutes. I also brushed the edges of the dough with olive oil before adding the herbs. I looked at the Pillbury website comments for this recipe and found that lots of other folks had problems with this dough. Some suggested the pizza dough or crescent dough. I might try the pizza dough next time, since I like the bready texture with this recipe. You can also use cooked sausage or bacon in place of the ham.


Recipe Link: http://www.pillsbury.com/recipes/breakfast-crostatas/1d35a423-c23f-4d23-9c42-20924762d217

List of Ingredients




1 can Pillsbury® refrigerated crusty French loaf
1 1/2 teaspoons McCormick® Basil Leaves
1/2 teaspoon McCormick® Rosemary Leaves, crushed
1 1/2 cups diced ham or Canadian bacon
1 1/2 cups (6 oz) shredded Gouda cheese or Cheddar cheese
4 Eggs
Salt & pepper


Recipe



Heat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the loaf into 4 equal pieces, place on the baking sheet and press out into squares large enough to hold the toppings. In the center, sprinkle each with the ham and the cheese. Fold the edges of the dough up about 1-inch over the filling, pleating and pressing firmly. Make a well in the center of each to hold the egg. Brush the dough with olive oil and sprinkle with the herbs. Break an egg into the center of each crostata and add salt and pepper. Bake for 25 minutes. [I only added the eggs in the last 10 minutes of baking time].

Makes 4.