Tuesday, May 14, 2013

Sky High Brunch Bake

1
pkg.  (17.3 oz.) frozen puff pastry (2 sheets), thawed
6
 eggs, beaten
1
cup  POLLY-O Original Ricotta Cheese
Dash  hot pepper sauce
2
pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained
4
slices  OSCAR MAYER Bacon, cooked, chopped
1-1/2
cups  KRAFT Shredded Cheddar Cheese
1
cup  chopped red peppers
Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 400°F.
UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, Cheddar, ricotta mixture and peppers in crust. Repeat layers.
COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

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