Brunch? Create tasty sandwiches stacked and layered with veggies, cheese and eggs.
Bake-Off® Contest 46, 2013
Jon Winkeller
Gilbert, Arizona
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1
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can Pillsbury™ refrigerated classic pizza crust
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3/4
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cup shredded Italian cheese blend (3 oz)
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1/2
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cup finely chopped kalamata olives
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1
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bag (11.8 oz) frozen Mediterranean blend
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6
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eggs
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6
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teaspoons basil pesto
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2
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large roasted red bell peppers (from a jar), cut in half, patted dry
Steps
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1
Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
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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.
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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.
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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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 13g
- 19%
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- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 150mg
- 50%
- Sodium
- 680mg
- 28%
- Total Carbohydrate
- 33g
- 11%
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- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 12g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 60%
- 60%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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