Egg and Cheese Pastry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 211.2
- Total Fat: 10.6 g
- Cholesterol: 97.9 mg
- Sodium: 480.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.5 g
- Protein: 11.8 g
View full nutritional breakdown of Egg and Cheese Pastry calories by ingredient
Number of Servings: 6
Ingredients
-
1 roll Pillsbury Crescent Recipe Creations
1/2 cup light shredded cheddar cheese
1 cup egg substitute
3 eggs
1 bell pepper, chopped
1 tomato, diced
salt and pepper to taste
Directions
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium heat. Add bell pepper. Cook and stir until softened, 6 - 8 minutes. Add egg substitute and eggs and cook and scramble till done.
On the baking sheet, roll or stretch out dough into a large rectangle of even thickness. Arrange sheet with the short sides on the left and right.
Spread cheese horizontally on the middle third of the dough, leaving space on both ends. Lay egg and bell pepper mixture on top. Top with tomato and salt and pepper.
Make vertical cuts about 1 inch apart along the top section of the dough, stopping about 1/2 inch above the filling, to create 1-inch-wide strips of dough. Repeat with the bottom section of the dough. Alternate folding the top and bottom strips over the filling, covering it completely and creating a "braided" criss-cross. Cross the last few strips toward the middle of the pastry. Fold the sides of the dough in and firmly pat to seal.
Bake until crispy and golden, about 10-15 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATOUSIGNANT1.
Bring a skillet sprayed with nonstick spray to medium heat. Add bell pepper. Cook and stir until softened, 6 - 8 minutes. Add egg substitute and eggs and cook and scramble till done.
On the baking sheet, roll or stretch out dough into a large rectangle of even thickness. Arrange sheet with the short sides on the left and right.
Spread cheese horizontally on the middle third of the dough, leaving space on both ends. Lay egg and bell pepper mixture on top. Top with tomato and salt and pepper.
Make vertical cuts about 1 inch apart along the top section of the dough, stopping about 1/2 inch above the filling, to create 1-inch-wide strips of dough. Repeat with the bottom section of the dough. Alternate folding the top and bottom strips over the filling, covering it completely and creating a "braided" criss-cross. Cross the last few strips toward the middle of the pastry. Fold the sides of the dough in and firmly pat to seal.
Bake until crispy and golden, about 10-15 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATOUSIGNANT1.