SOUTHERN BRUNCH PASTRY PUFF
Steps:
- Preheat oven to 375°. In a small saucepan, bring 2 cups of water to a boil. Slowly stir in grits. Reduce the heat to medium-low; cook, covered, 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in the cheese, butter, pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., Meanwhile, in a large skillet, cook sausage and red pepper over medium heat until sausage is no longer pink and red pepper is tender, 4-6 minutes, breaking up sausage into crumbles; drain., In a small bowl, whisk 6 of the eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in the egg mixture; cook and stir until the eggs are thickened and no liquid egg remains., Unfold each of the puff pastry sheets onto a 12x10-in. sheet of parchment. Spread grits up to 1/2 in. from the edges. Spoon the sausage mixture over half of the grits on each pastry. Fold pastries over the sausage mixture to enclose; press the edges with a fork to seal. Transfer to a baking sheet., In a small bowl, whisk remaining egg and water; brush over pastries. If desired, top with additional ground pepper. Bake until golden brown. Let stand 10 minutes. Cut each pastry into 4 pieces.
Nutrition Facts : Calories 587 calories, Fat 39g fat (14g saturated fat), Cholesterol 208mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 5g fiber), Protein 18g protein.
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