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We prefer savory Brunch over sweet any day – the presentation, the portability and the creativeness of the recipe have charmed us

Ingredients

1 (13.8-ounce) can refrigerated pizza crust dough Cooking spray 1 tablespoon olive oil 1/4 cup chopped onion 8 ounces crawfish sausage (or any sausage of your choice), chopped 2 large eggs, lightly beaten 3/4 cup (2 ounces) shredded Pepper Jack cheese 1/2 cup shredded white cheddar cheese 1/4 cup chopped seeded jalapeño peppers 1 large egg white, lightly beaten

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.4. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. 5. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.6. Arrange cut out strips over filling, alternating strips diagonally over filling. Pinch ends over to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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