Pancetta, Egg and Brie Rosette

Pancetta, Egg and Brie Rosette

Ingredients for 8 portions

Roasted garlic-herb and focaccia dough -1 1/2 lb
Brie cheese, sliced - 4 oz.
Mozzarella, shredded - 3 oz.
Pancetta, cooked, crumbled - 4 oz.
Eggs, scrambled - 5 oz.

Method:-

  1. Roll out dough into 10-x-16-in. rectangle; top with cheese, pancetta and scrambled eggs.

  2. Roll up tightly, tucking in sides; form log. Slice into 8, 2 1/2-in. rolls, place in muffin pan and let rise 30 to 45 minutes. Bake at 425F for 15 to 20 minutes.