Best Ham And Egg Pizza Squares Recipes

ITALIAN ANTIPASTO SQUARES

Steps:

• Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
• If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
• Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
• If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
• Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

HAM AND EGG BISCUIT PIZZAS

Steps:

• In a large skillet cook the bell peppers and the onion in the butter over moderate heat, stirring, until the vegetables are softened, stir in the ham, and remove the skillet from the heat. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.
• Make the biscuit dough:
• In a bowl whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk and stir the mixture until it just forms a dough. Gather the dough into a ball, on a lightly floured surface knead it gently 6 times, and cut it into 6 equal pieces. Roll each piece of dough into a 7-inch round, for a 1/2-inch-high rim on each round by turning in the edge of the dough and pinching it until the shell measures 5 inches, and transfer the shells to a buttered large baking sheet.
• Divide the Münster among the shells and top it with the bell pepper mixture, making a well in the center. Crack and drop an egg carefully into the well of each shell. Bake the pizzas in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until the egg yolks are just set, and garnish them with the watercress.

HAM AND SWISS PIZZA

Steps:

• Heat oven to 400°. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat.
• Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Place pizza crust on ungreased cookie sheet. Mix mayonnaise and mustard; spread evenly over crust. Top with eggs, ham, onions, bell pepper and cheese. Bake 10 to 12 minutes or until cheese is melted.

HAM AND EGG PIZZA

Steps:

• Preheat oven to 200°C.
• Spread pizza base with tomato paste. Top with ham. Sprinkle with cheese.
• Form 6 hollows the width of a 50 cent coin around the edge of pizza. Separate 1 egg and carefully place egg yolk into 1 hollow. Repeat with remaining eggs. Bake for 15 to 20 minutes or until pizza base is crisp. Serve.

HAM-AND-EGG PIZZA SQUARES

Steps:

• Preheat oven to 450°F. Butter heavy large baking sheet; sprinkle lightly with cornmeal. Roll out dough to 12-inch square; cut into 4 squares. Transfer squares to prepared baking sheet. Bake until golden brown and crusty, about 20 minutes.
• Top each dough square with 1 ham slice. Divide 1 1/2 cups cheese among dough squares. Return pizzas to oven and bake until cheese melts, about 5 minutes.
• Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Open 1 egg at a time into pan. Fry, without turning eggs over, until whites are firm but yolks are still tender.
• Top each pizza with fried egg. Sprinkle remaining 1/2 cup cheese over eggs. Transfer to plates and serve.