Pepperoni Quiche Squares

(29)
  4 reviews
  • 20|min prep time
  • 1|hr|10|min total time
  • 10 ingredients
  • 12 servings

1
can (8 oz) Pillsbury™ refrigerated Crescent 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

Directions

  1. 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. 2 In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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