Pillsbury® refrigerated bread sticks make individual bread baskets that are filled with delicious pesto, tomato and egg mixture for a complete breakfast in an edible bowl!
Bake-Off® Contest 44, 2010
Niki Plourde
Gardner, Massachusetts
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1
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medium tomato
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1
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can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)
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1/4
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cup basil pesto
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1/4
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teaspoon salt
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1/8
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teaspoon black pepper
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6
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eggs
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2
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tablespoons half-and-half or milk
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1/8
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teaspoon salt
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1 1/2
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tablespoons chopped fresh basil leaves
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2
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tablespoons unsalted or salted butter
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1/3
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cup Alfredo pasta sauce (from 16-oz jar)
Steps
-
1
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
-
2
Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
-
3
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
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4
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
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5
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.
-
1
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
-
2
Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
-
3
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
-
4
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
-
5
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 190
% Daily Value
- Total Fat
- 21g
- 32%
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- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 200mg
- 67%
- Sodium
- 710mg
- 29%
- Total Carbohydrate
- 28g
- 9%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 12g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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