Serving Size: 6
|13.8 ounces||package refrigerated pizza dough|
|2 tablespoons||chopped fresh herbs (Italian parsley, basil, and/or chives)|
|1/2 cups||shredded white cheddar or Monterey jack cheese|
|4 slices||bacon, cooked and crumbled|
|1 cups||baby spinach leaves|
|1/2 cups||thinly sliced red bell pepper|
|1/8 teaspoons||ground black pepper|
|2 tablespoons||grated Parmesan cheese|
- Preheat oven to 400 degrees F. Grease a large baking sheet; set aside. In mixing bowl whisk together eggs, salt and ground pepper; set aside.
- In large skillet heat butter over medium heat. Add bell pepper to skillet. Cook and stir until slightly tender. Add egg mixture to skillet. Cook without stirring until mixture begins to set around edges and on bottom. With a large spatula, left and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until curds just begin to form. Stir in spinach, cheese, bacon and herbs. Continue to cook until egg mixture is just cooked through but still glossy. Remove skillet from heat.
- On a work surface, unroll pizza dough, pressing dough to an even thickness (14 x 9 - inch rectangle) stretching slightly. Spoon egg mixture evenly over dough. Carefully roll up dough around filling, starting from a long side. Pinch ends to seal. Place roll, seam side down, on prepared baking sheet. For egg wash, beat the 1 egg and water. Brush roll with egg wash; sprinkle with Parmesan cheese. Using a sharp knife, make diagonal slashes in top of roll at about 1 1/2 - inch intervals.
- Bake for 15 to 20 minutes or until golden brown. Remove from heat and let stand for 10 minutes. Cut into slices.