Cookin' Outdoors with Johnny Nix                                
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Italian Brunch Bake

  • 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
  • 6 eggs, beaten
  • 1 cup Ricotta Cheese  
  • 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
  • 1 pkg. Sweet Italian Sausage (casings removed)
  • 1-1/2 cups Italian blend shredded cheese
  • 1 cup chopped red peppers
  • 2 tbs melted butter
  • 1 tbs granulated garlic
  • salt and pepper to taste

Directions

  • Cook Italian sausage over medium high heat until done.  Drain on paper towels and set aside.
  • 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.  Mix eggs with ricotta and spinach, season with garlic, salt and pepper as desired. Layer half each beginning with spinach and ricotta mixture, then red peppers, sausage and cheese.  Repeat layers.
  • Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with melted butter. Cut slits in top crust.
  • Bake 45 to 55 min. over medium high heat, (400 degrees) adding top coals after 20 minutes until golden brown and knife inserted comes out clean. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.