Sky-High Brunch Bake

• 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 cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06
• 1-1/2 cups KRAFT Shredded Cheddar Cheese
• 1 cup chopped red peppers

1. Heat oven to 400F.
2. Unfold pastry sheets.
3. Roll out 1 sheet to 11-inch square; set aside.
4. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
5. Reserve 1 Tbsp.
6. eggs.
7. Mix remaining eggs with ricotta, hot sauce and spinach.
8. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust.
9. Repeat layers.
10. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan.
11. Brush pastry with reserved egg.
12. Cut slits in top crust.
13. Bake 45 to 55 min.
14. or until golden brown.
15. Cool 10 min.
16. Run small knife around edge of pan to loosen crust before removing rim.

pastry, eggs, pollyo original ricotta cheese, pepper sauce, bacon, cheddar cheese, red peppers

Taken from www.kraftrecipes.com/recipes/sky-high-brunch-bake-89651.aspx (may not work)