They’ll leap from bed for these breakfast crostatas

The $1 million recipe won’t be announced until March 27, but this breakfast dish, which is a finalist in the 45th Pillsbury Bake Off, is a winner in our book.

It is the creation of Barbara Taragna of Collegeville, Pa., and combines refrigerated French bread dough, ham, cheese, eggs and seasonings for a savory morning crostata.

The original recipe made four servings, but we found it easy to scale down for two. (Just refrigerate the remaining bread dough and bake it for dinner.)

Breakfast Crostatas

1⁄2 can refrigerated crusty French loaf dough

3⁄4 teaspoon dried basil

1⁄4 teaspoon rosemary leaves, crushed

3⁄4 cup diced ham, Canadian bacon, crumbled breakfast sausage OR bacon

1 cup shredded cheese such as gouda

or cheddar

2 eggs Salt and ground black pepper, to taste Heat oven to 350 degrees. Coat a cookie sheet with nonstick spray or line with parchment paper.

Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise, then cut into 2 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.

To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.

Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are set.

Makes 2 servings. Recipe adapted from Bake-off finalist Barbara Taragna

Breakfast Crostatas