Prep. Time:10 minutes
Cooking Time:4 minutes
10 slices (1/2 inch/1 cm thick) Italian loaf
1/3 cup (80 mL) pizza sauce
35 slices pepperoni
Half green pepper, thinly sliced
3 mushrooms, thinly sliced (optional)
10 slices mozzarella or provolone cheese
1/3 cup (80 mL) milk
2 tbsp (30 mL) freshly grated Parmesan cheese
1 tsp (5 mL) dried oregano leaves
Pinch each salt and pepper
1 tbsp (15 mL) butter
Lay the bread slices on work surface and spread with pizza sauce. Top half with 1 slice of the mozzarella, then pepperoni, pepper and mushrooms, if using. Place remaining cheese on top. Top with remaining bread slices; set aside.
In shallow dish, whisk together eggs, milk, cheese, oregano, salt and pepper. Dip sandwiches into egg mixture, turning to soak up the egg mixture.
In large non-stick skillet or griddle, melt butter over medium heat and cook sandwiches, turning once for about 4 minutes per side or until brown and crisp and cheese is melted.
Nutrients Per Serving: (when recipe serves 4) Calories: 590 Fat: 29 grams Sodium: 1410 mg Carbohydrates: 49 grams Fibre: 9 grams Protein: 32 grams
View online at: www.eggfarmersofontario.ca/featured-recipes/pizza-stuffed-french-toast