“Make it the day before if you wish then just relax with your guests or family while it reheats or do the whole thing at one time! This is originally a Kraft recipe. I have not made it but I thought that I would share because it sounds so easy and good”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400F.
  2. Cut the thawed puff pastry in half. Roll one half to an 11" square, the other to a 12" square.
  3. Line the bottom and side of a 9" greased Springform pan with the 12" puff pastry square
  4. Reserve 1 tbsp of the beaten eggs.
  5. Add the ricotta cheese, pepper sauce & spinach to the remaining eggs, mix until blended.
  6. Layer half of the bacon bits, Cheeses, spinach mixture & red peppers in the pastry lined pan, repeat layers.
  7. Place remaining puff pastry square on top, tuck in the pastry edges, pinch the edges together
  8. Brush surface with reserved egg, pierce pastry several times.
  9. Bake 45-55 minutes or until golden brown Cool 10 minutes before serving, run a knife around the edges
  10. *If you wish to do this as a make ahead assemble & bake the pie. Cover & refridgerate several hours or overnight. When ready to serve Bake uncovered in 350F oven for 30-40 minutes.

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