About a year ago, my mom got me a subscription to Cooking Light magazine. I get the basis for some of my best ideas from this magazine; I highly recommend it. However, every time I cook something from it, I tend to corrupt the recipe, making it far less healthy (and more delicious) than originally intended. Which, I suppose, defeats the purpose
I’m OK with that. Are you?
Good. Let’s begin.
13 to 16 ounces pizza dough, ready to bake (I use the canned dough found by the biscuits at the grocery store. Don’t judge me.)
4 to 6 ounces cooked breakfast meat, diced or crumbled
1/4 to 1/2 cup sautéed vegetables
Tony Chachere’s seasoning
3 eggs, lightly beaten
1 cup cheese (I used half feta, half mozzarella)
Spray a large cookie sheet with cooking spray. Place the dough in the center of the sheet and pat it out into a large rectangle with your fingers. Brush the surface of the dough with a layer of pesto, leaving a two-inch border on each side. Sprinkle half of the cheese on top of the pesto.
Squeeze any extra water from the sautéed veggies (this will keep the dough from getting soggy). Combine the meat and vegetables in a pan and heat through. Pour the eggs on top of the meat and veggies and cook for about 60 seconds, until the eggs are just set. Season the egg mixture with Tony’s while cooking.
Spread the egg mixture evenly over the pesto and cheese on the dough. Sprinkle the rest of the cheese on top. Make two-inch-long diagonal cuts about every two inches along the long sides of the dough. Fold the flaps of dough over the filling, alternating the sides until all the strips are folded up. The pattern will look like a braid, hence the name. You can either leave the ends open or fold them up over the top of the braid; it’s up to you.
Bake the breakfast braid at 425 F for about 15 minutes, or until the dough is golden brown and firm. Allow it to cool for five minutes, then cut into slices.