Bake-Off® Contest 46, 2013
Gilbert, Arizona

Veggie Frittata Breakfast Sandwiches

Brunch? Create tasty sandwiches stacked and layered with veggies, cheese and eggs.

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  • prep time 20 min
  • total time 60 min
  • ingredients 7
  • servings 8
 

Ingredients

1
can Pillsbury™ refrigerated classic pizza crust
3/4
cup shredded Italian cheese blend (3 oz)
1/2
cup finely chopped kalamata olives
1
bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen Mediterranean blend
6
eggs
6
teaspoons basil pesto
2
large roasted red bell peppers (from a jar), cut in half, patted dry

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LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
  • 2 Unroll dough on large cookie sheet; press dough into 16x8-inch rectangle. Cut into 8 squares; do not separate. Top 4 of the squares with 1/4 cup of the cheese and 1/4 cup of the olives; press into dough. Bake 12 to 16 minutes or until edges are golden brown.
  • 3 Meanwhile, microwave frozen vegetables on High 5 minutes. Cool 3 minutes; coarsely chop. In large bowl, beat eggs, remaining 1/4 cup of the olives and 2 teaspoons of the pesto with wire whisk until well blended. Stir in vegetables; pour mixture into baking dish. Bake 22 to 25 minutes or until eggs are set. Top with remaining 1/2 cup of the cheese. Cut into 4 squares.
  • 4 To assemble, separate bread into 8 squares. Spread 1 teaspoon pesto on bottom of each untopped square. Top with one frittata square, one roasted red bell pepper half and olive-topped bread square. Cut each sandwich in half diagonally.
  • 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
  • 2 Unroll dough on large cookie sheet; press dough into 16x8-inch rectangle. Cut into 8 squares; do not separate. Top 4 of the squares with 1/4 cup of the cheese and 1/4 cup of the olives; press into dough. Bake 12 to 16 minutes or until edges are golden brown.
  • 3 Meanwhile, microwave frozen vegetables on High 5 minutes. Cool 3 minutes; coarsely chop. In large bowl, beat eggs, remaining 1/4 cup of the olives and 2 teaspoons of the pesto with wire whisk until well blended. Stir in vegetables; pour mixture into baking dish. Bake 22 to 25 minutes or until eggs are set. Top with remaining 1/2 cup of the cheese. Cut into 4 squares.
  • 4 To assemble, separate bread into 8 squares. Spread 1 teaspoon pesto on bottom of each untopped square. Top with one frittata square, one roasted red bell pepper half and olive-topped bread square. Cut each sandwich in half diagonally.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
150mg
150%;
Sodium
680mg
680%;
Total Carbohydrate
33g
33%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
60%;
Calcium
10%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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