My son, Gus, is a lover of all things ham-and-eggs, so I created this comforting stuffed bread with him in mind. I later added tomatoes to the recipe, and he still gives it a big thumbs-up.
—Karen Kuebler, Dallas, TX
Prep: 25 min. • Bake: 20 min. Makes: 8 servings
2 tsp. canola oil
1 can (141/2 oz.) diced tomatoes, drained
6 large eggs, lightly beaten
2 cups chopped fully cooked ham
1 tube (11 oz.) refrigerated crusty French loaf
2 cups shredded sharp cheddar cheese
1. Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add the tomatoes; cook and stir until the juices have evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in the ham.
2. Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck the ends under.
3. Bake until deep golden brown, 17-20 minutes. Cut into slices.
1 slice: 321 cal., 17g fat (7g sat. fat), 188mg chol., 967mg sod., 22g carb. (3g sugars, 1g fiber), 22g pro.