This is a perfect dish for when you have a crowd to feed. Joanne shows us how easy it is to make and is sure to please your guests!
prep time
20 min
time
1 hr 15 min
servings
12 servings
what you need
- 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
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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.
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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.
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COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
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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.
average rating
(235)
