Pepperoni Quiche Squares

  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 12
Pepperoni Quiche Squares

Ingredients

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
600mg
25%
Potassium
140mg
4%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
13g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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