Breakfast Crostatas

Make delicious mini bread bowls from crusty French loaf, then fill and bake with an irresistible breakfast combo: eggs, cheese and ham. MORE+ LESS-

By Pillsbury Kitchens

March 27, 2014

Bake-Off® Contest 45, 2012

Collegeville, Pennsylvania

can Pillsbury™ refrigerated crusty French loaf

1 1/2

teaspoons basil leaves

1/2

teaspoon rosemary leaves, crushed

1 1/2

cups diced ham or Canadian bacon

1 1/2

cups (6 oz) shredded Gouda cheese or Cheddar cheese

eggs

Dash salt, if desired

Dash ground black pepper

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1

Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully cut loaf lengthwise and then cut each piece in half crosswise to get 4 equal pieces. Press each piece of dough into square on cookie sheet. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
2

To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
3

Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.