This recipe made the finals of the Pillsbury Bake-Off.
Breakfast Crostatas
1 can refrigerated crusty French loaf
1½ teaspoons. dried basil
½ teaspoon. rosemary leaves, crushed
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1½ cups diced ham
1½ cups shredded Gouda cheese or Cheddar cheese
4 eggs
Dash salt, if desired
Dash ground black pepper
Heat oven to 350 degrees. Spray cookie sheet with nonstick spray. Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares. Sprinkle dough squares with basil, rosemary. Top squares evenly with ham, cheese. Make small well in center of ham, and cheese on each square. To form crostatas, fold edges of dough up 1 inch over filling, making pleats, pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt, pepper. Bake 20 to 25 minutes or until bottoms of crostatas are golden brown, egg whites, yolks are firm, not runny.
Yield: Serves 4.
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