BREAKFAST STROMBOLIS

BREAKFAST STROMBOLIS image

Categories Sandwich Cheese Breakfast Bake

Yield makes 8

Number Of Ingredients 8

Ingredients

Pizza Dough for eight 9" pizzas
1 dozen eggs
16 slices thick bacon or 8 slices thick Canadian bacon
3 cups shredded Mozzarela cheese
One large bag of fresh spinach, stemmed
2 tablespoons olive oil
24 slices Roma tomatoes
8 tablespoons pesto sauce

Steps:

1. Mix up the pizza dough, divide up into 8 sections as for personal pizza size. Let proof(rise) well. 2. Slightly beat the eggs till creamy, and scramble in medium hot 10" fry pan. At the end, let set in even layer in pan, and slice into 8 wedges. Set aside. 3. Fry the bacon to almost crispy. If using the Canadian bacon, after frying, cut into thirds for easy placement in the dough. Set aside. 4. Shred the mozzarella, set aside. 5. Pan fry the spinach in the olive oil, just intil wilted. Set aside. 6. Slice the tomatoes. Set aside. Roll pizza dough in rectangular shape, about 8" x 9", If you have work space, roll out all 8 pieces, then put the strombolis together in assemply-line style. 1.Spread with 1 tablespoon pesto, almost to edges. 2.Spread 1/4 cup shredded cheese along the mid third of dough. 3.Lay 2 slices bacon, or the Canadian bacon slice, cut in thirds, arranged along top of the cheese. 4.Scoop a 'wedge' of the scrambled eggs and place on the bacon. 5.Divide the spinach up for the 8 and spread 1/8 of it on the eggs. 6.Place 3 slices tomatoe along the spinach, overlapping a little. 7.Sprinkle with 2 tablespoons more cheese. 8.Fold the dough over, pinching well to close up the stromboli completely. It should take the shape of a rectangle. Don't be afraid to stretch the dough, it has alot of give. 9.Place on a large cookie sheet, spacing well as these guys grow! Let rest for about 15 minutes. Brush tops with oil for a golden glow, sprinkle with Italian herbs, especially if there are some without certain ingredients, according to family likes and dislikes and you need to mark them somehow. Cut slits diagonally along the top as you would a pie, to allow steam to escape. Bake @ 500, on the mid rack of oven, for 10 minutes. Then check every two minutes until they are nicely brown. Let cool 10-15 minutes. Cut in half, at a diagonal, arrange on platter and serve with a pitcher of freshly squeezed orange juice!