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Pepperoni Quiche Squares

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Pepperoni Quiche Squares
  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 12
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Kids will love the pepperoni taste, while adults enjoy the new twist on quiche. This breakfast bake is easy to make, starting with a Pillsbury® refrigerated crescent dough sheet.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
48
slices (1 1/2-inch size) pepperoni
5
eggs
1
cup whipping cream
1 1/2
teaspoons Italian seasoning
1
tablespoon Crisco® Pure Olive Oil
1/2
cup chopped green bell pepper
1/2
cup chopped onion (about 1 small)
1 1/2
cups shredded mozzarella cheese (6 oz)
3/4
cup pizza sauce or pasta sauce, heated, if desired

Directions

  • 1 Heat oven to 300°F. Unroll dough sheet; press dough in bottom of ungreased 13x9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).
  • 2 In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.
  • 3 In 10-inch skillet, heat oil over medium heat. Add bell pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.
  • 4 Bake 35 to 45 minutes or until edges are light golden brown and center is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
30%
(
Saturated Fat
9g
44%
,
Trans Fat
0g
)
Cholesterol
120mg
40%
Sodium
600mg
25%
Potassium
140mg
4%
Total Carbohydrate
11g
4%
(
Dietary Fiber
0g
0%
,
Sugars
3g
)
Protein
13g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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