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Pepperoni Quiche Squares Recipe

Kids will love the pepperoni taste, while adults enjoy the new twist on quiche. This breakfast bake is easy to make, starting with a Pillsbury* refrigerated crescent dough sheet.

Prep Time: 20 Mins | Total Time: 1 Hr 10 Mins | Makes: 12 servings

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Ingredients:

1 can Pillsbury* Crescents
48 slices (1 1/2-inch size) pepperoni
5 eggs
1 cup (250 mL) whipping cream
1 1/2 tsp (7 mL) Italian seasoning
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) chopped green pepper
1/2 cup (125 mL) chopped onion (about 1 small)
1 1/2 cups (375 mL) shredded mozzarella cheese (6 oz)
3/4 cup (175 mL) pizza sauce or pasta sauce, heated, if desired

Method:

Heat oven to 300ºF. Unroll dough sheet; press dough in bottom of ungreased 13x9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).
In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.
In large skillet, heat oil over medium heat. Add pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.
Bake 35 to 45 minutes or until edges are light golden brown and centre is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.

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