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Sky-High Brunch Bake
1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs
1 cup Ricotta Cheese
Dash hot pepper sauce
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
4 slices cooked Bacon, chopped
1-1/2 cups Shredded Cheddar Cheese
1 cup chopped red peppers
Preheat oven to 400°F. Unfold pastry sheet and roll out one sheet to
about 11-inch square and one to 12-inch square. Line
bottom and side of
greased 9-inch springform pan with 12-inch pastry
sheet.
Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs;
set aside. Add ricotta cheese, pepper sauce and
spinach to remaining eggs;
mix until well blended. Layer half each of the bacon,
cheese, spinach
mixture and red peppers in pastry-lined pan. Repeat
layers.
Place remaining pastry sheet over mixture; fold and tuck pastry edges
in pan. Pinch edges to seal. Brush top with reserved 1
Tbsp. egg. Cut 5 or
6 slits in top crust with tip of sharp knife to allow
steam to escape.
Bake 45 to 55 min. or until golden brown. Cool 10 min.
   
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