As some of you know I have been chosen as a Top 10 finalist in the Rotel Across America recipe contest. Thousands of recipes were entered and I was one of the lucky ones selected! I need votes in order to win the prize of $2000, all you have to do is be a member of Facebook and Vote Here! I would love your support- you can vote once a day through June 30th.
I don't post often anymore, (mostly lurk these days) but I am longtime member and the caregiver to my husband, Patrick, who had a massive stroke in 2005.
Here is the recipe for you, I hope you like it!
Ro*tel Breakfast Braid
1 (13.8-ounce) can refrigerated pizza crust dough
3 large eggs, lightly beaten
1 tablespoon water
1 (10-ounce) can RO*TEL Original Diced Tomatoes & Green Chiles with juice
1 cup frozen Potatoes O'Brien-style hashbrowns
1 cup cooked chorizo sausage (drained well of grease)
1/2 cup shredded Mexican-style 4 cheese blend
1 large egg white, lightly beaten
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; shape into a 15 x 10–inch rectangle.
Lightly spray a large skillet with cooking spray. Add the 3 lightly beaten eggs and the tablespoon of water in the skillet and cook over medium heat, stirring constantly. Cook 1 1/2 minutes or until set. Remove eggs from skillet and set aside in a medium bowl.
In the same skillet, add the Potatoes O'Brien hashbrowns and the can of RO*TEL tomatoes including the juice. Cook over medium-high heat for 5-8 minutes, or until the potatoes are tender and all the juice from the RO*TEL tomatoes has cooked off. Remove from heat and add to the eggs. Stir to combine.
Spread the cooked chorizo lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg, potato and RO*TEL mixture evenly over the sausage. Sprinkle the 1/2 cup cheese over egg, potato and Rotel mixture.
Make 2-inch-long cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife. Gently pull strips over filling, alternating strips diagonally over filling. Pinch ends to seal. Brush the top of the braid with the egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
Lower Fat/Calorie Substitution Ideas:
*Substitute the Churizo with ground turkey sausage or lean diced ham. Rinse the ground sausage to remove excess fat.
*Substitute the cheese with reduced fat or no fat cheese, or leave out the cheese altogether.
*Substitute the eggs with eggs whites only (increase to 5 egg whites) or use an egg substitute.
*Add your favorite veggies such as peppers, mushrooms, spinach, broccoli or whatever you have!
*Cut the Braid into 8 servings and serve with fresh melon- YUM!
How to vote:
1. Go to this link: http://www.rotelacrossamerica.com/recipes/rotel-breakfast-braid/
2. Click on "connect to Facebook"
3. "LIKE" Ro*tel Tomatoes
4. Cast your vote!
(You must have a Facebook account to vote, but don't have to "Friend" anyone one new, etc. If you can't vote, hope you still enjoy the recipe!)