HAM AND CHILE BRUNCH PIZZA

This recipe was a winner in the 2002 Pillsbury Bake-Off Contest.

1 tube Pillsbury refrigerated classic pizza crust

6 eggs

1/4 tsp salt

1/8 tsp pepper

1 tbsp butter or margarine

1 cup julienne-cut strips 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 14-inch pizza pan with shortening. Unroll dough, place in pan. Starting at the center, press out dough to edge of pan to form a crust. Bake 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, beat eggs, salt and pepper with a wire whisk. In a 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 the crust. Top with the ham, chiles and cheese.

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

Yield: 4 servings Per serving: 610 calories, Fat 30 g (14 g saturated), 49 g carbs (8g sugar), 35g protein

Pillsbury photo