Tuesday, April 6, 2010

Omelet Braid

I made this by using a Pampered Chef recipe from the "All the Best" cookbook as my launching point. I changed the croissant dough for homemade pizza dough and I just made a simple egg/bacon/cheese stuffing. I brought it to a kid friendly brunch this morning and it was a hit for the grown-ups and kids alike.

Omelet Braid

Basic Pizza Dough (or crescent dough package)
8 eggs
1/4 cup Greek Yogurt or cream cheese
8 strips of bacon
1/2 cup shredded cheese
1 tbsp flour

Cook your bacon using your favorite method. (I laid it out on my Pampered Chef Stoneware Bar Pan and baked at 400 for 20 minutes, then chopped it.) While bacon is cooking, in a big bowl crack 7 eggs and the yolk of the 8th egg. Reserve the 1 egg white for later. Add yogurt to the eggs. Whisk to mix together. Add salt and pepper and 1 tbsp of flour. Last mix in chopped bacon. Roll pizza dough into a large rectangle. Every 1.5 inches cut a slice in the dough to almost the middle.

Lay egg mixture down the center of the dough. Then bring each section together over the egg mixture, twisting the sides together and laying it down over the eggs. Work your way down the length of the dough. Pinch off any dough that is too thick and discard. Brush the dough with the egg white. Bake at 400 for 20 minutes.

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