SKY HIGH BRUNCH BAKE
INGREDIENTS
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
1½ cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers
DIRECTIONS
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 spring form 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 45-55 min or until golden brown. Cool 10 min. Sun small knife around edge of pan to loosen crust before removing rim.
MAKE AHEAD:
Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350 F for 30-40 min or until heated through.
VARIATIONS:
If you don't have a springform pan, this recipe can be baked in a a 13x9-inch baking dish instead. Roll out bottom and top pastry to fit dish. For ease in serving, line empty baking dish with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare crust and fill with ingredients as directed. Bake at 350 F for 35 to 40 min or until golden brown.
Let stand 10 min. Use foil handles to lift pie from dish before cutting to serve.