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Bake-Off® Contest 44, 2010
Pittsburgh, Pennsylvania

Pepperoni Quiche Squares

Kids will love the pepperoni taste, while adults enjoy the new twist on quiche. This breakfast bake is easy to make, starting with a Pillsbury® refrigerated crescent dough sheet.

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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 12
 

Ingredients

1
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
48
slices (1 1/2-inch size) pepperoni
5
eggs
1
cup whipping cream
1 1/2
teaspoons Italian seasoning
1
tablespoon Crisco® Pure Olive Oil
1/2
cup chopped green bell pepper
1/2
cup chopped onion (about 1 small)
1 1/2
cups shredded mozzarella cheese (6 oz)
3/4
cup pizza sauce or pasta sauce, heated, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 300°F. Unroll dough sheet; press dough in bottom of ungreased 13x9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).
  • 2 In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.
  • 3 In 10-inch skillet, heat oil over medium heat. Add bell pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.
  • 4 Bake 35 to 45 minutes or until edges are light golden brown and center is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.
  • 1 Heat oven to 300°F. Unroll dough sheet; press dough in bottom of ungreased 13x9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).
  • 2 In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.
  • 3 In 10-inch skillet, heat oil over medium heat. Add bell pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.
  • 4 Bake 35 to 45 minutes or until edges are light golden brown and center is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
600mg
600%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
15%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011