Sky-High Brunch Bake

• 1 pkg. (411 g) frozen puff pastry (2 blocks), thawed
• 6 eggs
• 1 cup ricotta cheese
• dash hot pepper sauce
• 2 pkg. (300 g each) frozen chopped spinach, thawed, well drained
• 1/4 cup Oscar Mayer Real Bacon Bits
• 1-1/2 cups Cracker Barrel Shredded Mozza-Cheddar Cheese
• 1 cup chopped red peppers

1. Heat oven to 400F.
2. Spray 9-inch springform pan with cooking spray.
3. Cut pastry in half along perforated line.
4. Roll 1 pastry block into 12-inch square; roll second block into 11-inch square.
5. Line springform pan with 12-inch pastry square.
6. Beat eggs in medium bowl with whisk until well blended.
7. Reserve 1 Tbsp.
8. egg.
9. Add ricotta, pepper sauce and spinach to remaining eggs; mix well.
10. Layer half each of the bacon bits, shredded cheese, spinach mixture and red peppers in pastry-lined pan.
11. Repeat layers.
12. Cover with remaining pastry square.
13. Fold and tuck pastry edges into pan to enclose filling; pinch edges together to seal.
14. Brush top crust with reserved egg; cut slits in crust to permit steam to escape.
15. Bake 45 to 55 min.
16. or until golden brown.
17. Cool 10 min.
18. Run knife around edge of pan to loosen crust from rim of pan.
19. Remove rim.

pastry, eggs, ricotta cheese, pepper sauce, oscar mayer, cheddar cheese, red peppers

Taken from www.kraftrecipes.com/recipes/sky-high-brunch-bake-89919.aspx (may not work)