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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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What a wonderful meal for a brunch - tasty and filling and just a little different - Recipe from Kraft - Ingredients:
2 large roma tomatoes, thinly sliced |
1 red pepper, cut into strips |
8 cups baby spinach leaves |
1 large sweet onion, chopped |
2 tablespoons kraft sun-dried tomato salad dressing, with oregano |
1 (397 g) package frozen puff pastry, thawed, cut in half |
100 g deli ham, chopped |
1 cup kraft shredded 4 cheese italian cheese blend |
6 eggs, beaten, divided |
Directions:
1. Heat oven to 400°F Spread tomatoes and peppers onto paper towels to drain. Meanwhile, cook and stir spinach and onions in dressing in skillet on medium heat until onions are tender and no liquid remains.
2. Roll 1/2 the pastry on lightly floured surface to 12-inch square; press onto bottom and up sides of greased 9-inch springform pan. Fill with layers of 1/2 each ham, spinach mixture, tomatoes, peppers and cheese. Repeat layers. Drizzle with all but 1 Tbs. eggs.
3. Roll remaining pastry to 11-inch square; place over ingredients in pan. Pinch edges of pastry together to seal. Brush top with reserved egg; cut slits in crust to allow steam to eacape. Bake at 55 minutes or until golden brown. Cool 10 minutes.
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