Ingredients

8 oz (250 g) bulk hot Italian sausage
1 medium red bell pepper (about ¾ cup/175 mL diced)
1 cup (250 mL) lightly packed fresh basil
4 oz (125 g) 1/3 less fat cream cheese (Neufchâtel)
6 eggs
1 pkg (16 oz/450 g) refrigerated grand-size flaky biscuits
All-purpose flour for dusting
4 oz (125 g) Provolone cheese (1 cup/250 mL grated), divided
Black pepper

Directions

Preheat oven to 400ºF (200ºC). Place sausage into Classic Batter Bowl; microwave, uncovered, on HIGH 3 minutes. Dice bell pepper and chop basil.
Break sausage into crumbles using Mix ‘N Chop. Add bell pepper to batter bowl; microwave, uncovered on HIGH 2-3 minutes or until sausage is no longer pink. Drain sausage mixture, if necessary. Return sausage mixture to batter bowl; add basil and set aside.
Place cream cheese in Small Batter Bowl. Microwave 15-20 seconds or until softened; whisk until smooth. Gradually add eggs; whisk until smooth and set aside.
Separate biscuits horizontally in half to form 16 biscuits; arrange 12 biscuits in a slightly overlapping circle on White Large Round Stone with Handles. Place remaining four biscuits in center; lightly sprinkle with flour using Flour/Sugar Shaker. Using Baker’s Roller®, roll biscuits to outer edge of stone, pressing with fingertips to seal seams and form a crust slightly up the edge.
Grate cheese using Microplane® Adjustable Coarse Grater. Sprinkle half of the cheese over crust; top with sausage mixture. Carefully pour egg mixture over sausage mixture and top with remaining cheese. Sprinkle with black pepper.
Bake 17-19 minutes or until center is set but still moist and crust is golden brown. Serve immediately.

Yield:

8 servings
servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 10 g, Cholesterol 175 mg, Carbohydrate 26 g, Protein 17 g, Sodium 930 mg, Fiber 1 g