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Easter

Antipasto Brunch Bake
Ingredients
1 (13.8-oz.) tube pizza dough
6 Tbsp. sun-dried tomato pesto, divided
1 Tbsp. olive oil
5 oz. baby spinach
9 large eggs, divided
6 oz. deli-sliced ham
6 oz. deli-sliced turkey breast
4 oz. deli-sliced genoa salami
6 oz. deli-sliced cheddar cheese
1 cup shredded mozzarella cheese
3/4 cup roasted red peppers, drained and patted dry
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Antipasto Brunch Bake

Antipasto Brunch Bake

Antipasto Brunch Bake
  • Servings:Serves 10 to 20
  • Prep Time:30 minutes
  • Cook Time:75 minutes
directions
1. Heat oven to 350 degrees with a rack in middle position. Grease bottom and sides of a 9" springform pan.
2. Unroll pizza dough, then cut in half crosswise. Press one piece of dough into bottom and about 1" up sides of prepared pan. Bake until cooked but not browned, 8 to 10 minutes. Let cool in pan 10 minutes. Spread half of pesto over top.
3. Meanwhile, heat oil in a large nonstick skillet over medium-high. Add spinach and cook, stirring occasionally, until leaves have wilted and released most of their liquid, about 4 minutes; remove from heat and let cool. Beat eight eggs in a medium bowl and set aside.
4. Layer half each of ham, turkey, and salami over pesto. Top with spinach and half of cheddar, then spread remaining 3 tablespoons pesto over top. Scatter mozzarella over pesto, then top with roasted red peppers. Pour half of beaten eggs over peppers.
5. Repeat layering with remaining ham, turkey, salami, and cheddar, followed by remaining beaten eggs. Place remaining piece of dough over top, stretching as needed to cover other ingredients. Beat remaining egg in a small bowl, then brush over dough.6. Bake until eggs are set and dough is well browned, about 1 hour. Use the tip of a knife to loosen dough and fillings from sides of pan, then carefully unbuckle pan collar and remove. Let sit 30 minutes before slicing and serving.
Source: Hannaford fresh Magazine, March-April 2023

 
 
 
 
 
 
 
 
 
 
 
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