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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 can(s) crescent rolls |
garlic powder |
grated parmesan cheese |
7 whole(s) eggs |
3 tablespoon(s) grated parmesan or romano cheese |
3 tablespoon(s) dried parsley |
1 cup(s) mozzarella cheese |
1 stick(s) pepperoni |
paprika |
Directions:
1. Unroll crescent rolls into 2 cyclinders. Unroll each cyclinder, side by side onto bottom of 13x9x9 inch pan. Gently push dough to completely cover bottom of pan. be certain to seal all perforations. Come up about 1/2 inch all around edges of pan. Sprinkle dough with garlic powder and grated parmesan cheese. Bake shell in 400 degree oven for 5-7 minutes while you prepare filling. Break eggs into large mixing bowl and beat well. And grated cheese, parsley, mozzarella cheese and pepperoni (sliced into thin round circles, then cut into quarters). Pour filling into partially baked crust. Sprinkle with paprika or Italian seasoning. Bake at 350 degree for 20-25 minutes until set. Cool and cut into 2 inch squares. Best served at room temperature. May be made one day before use, refrigerated, and brought to room temperature before serving. Does not freeze well.
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