Breakfast Crostatas


1 can Pillsbury® refrigerated crusty French loaf
1 1/2 teaspoons dried Basil Leaves
1/2 teaspoon dried Rosemary Leaves, crushed
1 1/2 cups diced ham or Canadian bacon
1 1/2 cups (6 oz) shredded Gouda cheese or Cheddar cheese
4  Eggs
Dash salt, if desired
Dash  Ground Black Pepper


Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.

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