Ham and Mushroom Breakfast Tarts from Pillsbury Baking Hacks Prep Time: 25 Minutes | Start to Finish: 45 Minutes | Makes: 4 tarts Directions 1. Heat oven to 375°F. Line large cookie sheet with parchment paper. Unroll dough on cutting board. Press or roll to form 15x10-inch rectangle. Cut into 4 rectangles (7½ x 5 inches) and separate. Place dough rectangles on cookie sheet. Fold sides of dough over to create a 'lip' on each side. 2. In 1-quart saucepan, heat butter over medium heat until melted. Add mushrooms and onions; cook 2 to 3 minutes or until vegetables are softened. Spoon 2 tablespoons of the Swiss cheese, 2 tablespoons of the ham and 2 tablespoons vegetable mixture on each rectangle, leaving room in the center for eggs. Break 1 egg in center of each rectangle; sprinkle with thyme. (Egg white may run over slightly onto cookie sheet.) 3. Bake 18 to 22 minutes or until edges of dough are golden and egg whites and yolks are firm, not runny. Kitchen Secrets Using fresh eggs will reduce the chance of runny whites and help the whole egg stay in the center of the dough rectangle. You can any type of cheese on these tarts; goat cheese, Cheddar, or mozzarella cheese are all good choices. Nutrition 1 Tart: Calories 370; Total Fat 20g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 215mg; Sodium 810mg; Total Carbohydrate 29g (Dietary Fiber 0g); Protein 17g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Vegetable, 2 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2 Ingredients 1 can Pillsbury refrigerated crescent dough sheet 1 tablespoon butter ¾ cup coarsely chopped fresh mushrooms ½ cup chopped green onions with tops ½ cup shredded Swiss cheese (2 oz) ½ cup diced ham 4 eggs ½ teaspoon dried thyme
✔ Author(s): Pillsbury Editors
✔ Title: Pillsbury Baking Hacks: Fun and Inventive Recipes with Refrigerated Dough
✔ Rating : 4.6 out of 5 base on (170 reviews)
✔ ISBN-10: 1328497852
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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