- 6
Ingredients
- 1 medium tomato
- 1 can (11oz) Pillsbury refrigerated original breadsticks (12 breadsticks)
- 1/4 Cup basil pesto
- 1/4 Tsp salt
- 1/8 Tsp freshly ground black pepper
- 6 eggs
- 2 Tbsp half-and-half or milk
- 1/8 Tsp salt
- 1-1/2 Tbsp chopped fresh basil leaves
- 2 Tbsp butter
- 1/3 Cup Alfredo pasta sauce
Preparation
Step 1
1)Heat oven to 375 degrees. Spray large cookie sheet with non stick cooking spray. Cut 6 thin slices from tomato;finely dice remaining tomato for garnish;set aside.
2)Unroll dough;separate into 12 breadsticks. Shape each of 6 breadsticks into a coil;place 2 inches apart on cookie sheet. Starting at center,press out each coil into 3-1/2-inch round. Twist remaining breadsticks;wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim;press edges to seal.
3)Spread 1 rounded Tsp of the pesto in bottom of each round;top with tomato slice. Sprinkle with 1/4 Tsp salt and pepper. Bake 10-15 minutes or until edges are golden brown.
4)Meanwhile,in medium bowl,beat eggs and half-and-half with wire whisk until well blended. Add 1/8 Tsp salt. Stir in 1 Tbsp of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet;add egg mixture. Cook 4 minutes,gently lifting cooked portions with spatula so that thin,uncooked portion can flow to bottom,until eggs are thickened but still slightly moist. Stir in pasta sauce.
5)Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 Tbsp basil.