Cheese And Egg Breakfast Braid
- 1 (13 7/8 ounce) can pizza dough (I'll make my own)
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 1/4 cup mushroom, diced
- 4 eggs, beaten
- 3/4 cup reduced-fat cheddar cheese
- 1/4 cup green chili, chopped
- Preheat oven to 425u0b0.
- Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
- Heat oil in a large skillet over medium heat. Add onion and mushrooms; cook until tender. Stir in eggs and chiles; cook until set. Remove from heat.
- 4. Sprinkle 1/2 c cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle remaining cheddar over egg mixture.
- 5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white if desired. Bake at 425u0b0 for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
pizza dough, olive oil, onion, mushroom, eggs, cheddar cheese, green chili
Taken from www.food.com/recipe/cheese-and-egg-breakfast-braid-411027 (may not work)