Veggie Frittata Breakfast Sandwiches

(1)
1 reviews.
  • 20 min prep time
  • 60 min total time
  • 7 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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