breakfast
Sausage, Apple, and Cranberry Torta
Ingredients
1 package Regular Premium Pork Sausage
1 package (17.3 ounces) frozen puff pastry, thawed
2 large golden delicious apples, peeled, chopped
½ cup sweetened cranberries
2 tablespoon sugar
1 teaspoon ground cinnamon
6 eggs, beaten
1 teaspoon vanilla
1 cup ricotta cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 egg, beaten
Wake houseguests with a sweet surprise by baking Jimmy Dean® Pork Sausage, ricotta cheese, eggs, apples and cranberries in a puff pastry.
Make it with Regular Premium Pork Sausage
Directions
- Preheat oven to 375°F. Unfold pastry sheets. On lightly floured surface roll out sheets to two (12-inch squares). Spray bottom of a 9-inch spring form pan with cooking spray. Line with one sheet dough on bottom and upsides of pan.
- Toss apples and cranberries with sugar and cinnamon; set aside.
- Beat eggs and vanilla in large bowl with wire whisk until well blended. Add ricotta cheese; mix well.
- Layer half of the sausage, ricotta cheese mixture, apples and cheddar cheese on top of the crust. Repeat layer.
- Top with remaining pastry, fold under edges of pastry and tuck inside of pan. Brush pastry with remaining beaten egg. Cut 4 slits in top crust.
- Bake 50-60 minutes or until golden brown. Let stand 10-15 minutes. Run small knife around edge of pan to loosen crust before removing rim. Cut into 12 wedges.
