HAM AND CHILE BRUNCH PIZZA

1 can (13.8-oz) Pillsbury refrigerated classic pizza crust

6 eggs

1/4 tsp salt

1/8 tsp pepper

1 tbsp butter or margarine

1 cup julienne-cut or chopped cooked ham

1 can (4.5-oz) Old El Paso chopped green chiles

1 1/2 cups shredded Monterey Jack cheese or pepper Jack cheese (6-oz)

2 tbsp chopped fresh cilantro, if desired

Heat oven to 425-degrees. Grease a 16-inch pizza pan with shortening. unroll dough, place in pan. Starting in center, press out dough to edge of pan to form crust. Bake 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, beat eggs, salt and pepper with wire whisk. In 10-inch skillet, melt butter over medium heat. Add eggs; cook 1 to 2 minutes, stirring frequently, until firm but still moist. Spoon and spread eggs over crust. Toop with ham, chiles and cheese.

Bake 8 to 12 minutes longer or until crust is deep golden brown. Sprinkle with cilantro before serving, if using.

Yield: 4 servings

Per serving: 610 calories, 30g fat (14g saturated), 1820 mg sodium, 49g carbs (2g fiber, 8g sugar), 35g protein

This was a 2002 Pillsbury Bake-Off Prize-Winning Recipe

Pillsbury Photo