Egg And Bacon Slab Pie Recipe

Ingredients

2

                        cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

1

small onion, finely chopped

1

cup shredded Cheddar cheese (4 oz)

6

to 8 slices bacon, cooked, crumbled

4

eggs

1 1/2

cups whipping cream

Preparation

Heat oven to 325°F. Cut 2 (15x10-inch) sheets of cooking parchment paper. Set 1 aside.

Place 1 sheet of parchment paper on work surface. Sprinkle some flour over it. Unroll 1 can of dough onto parchment paper. With rolling pin, roll out dough into 15x10-inch rectangle. Place dough paper side down in ungreased 15x10x1-inch pan. Sprinkle cheese, onion and bacon over dough.

In medium bowl, lightly beat eggs; add salt and pepper to taste. Stir in cream. Pour egg mixture over cheese, onion and bacon.

To make top crust, sprinkle remaining sheet of parchment paper with a little flour. Unroll dough onto paper. Roll out dough with rolling pin to a 15x10-inch rectangle. Place second crust paper side up over filling; gently peel off paper.

Bake 40 minutes. Serve warm or cold.