Prep Time:  12 minutes   |    Cook Time:  18 minutes   |    Total Time:  30 minutes   |    Servings:  4

Ingredients:

• Baker’s Corner  All Purpose Flour, as needed
• 15 ounces  Bake House Creations  Pie Crusts
• 1 teaspoon  Carlini  Vegetable Oil
• 5  Goldhen  Large Eggs, divided
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 12 slices  Lunch Mate  Cooked Ham, chopped
• ½ cup  Happy Farms  Sharp Cheddar Shredded Cheese, divided

Directions:

1. Preheat oven to 350º.
2. Sprinkle flour onto a clean surface. Unroll one pie crust and roll out any imperfections. Using a 5-inch circle cookie cutter, cut out 3 circles and set aside. Reserve leftover dough. Repeat with second crust. Combine remaining dough and roll out to original thickness. Cut out two more circles. Discard remaining dough. Place 4 circles onto a parchment-lined sheet pan, set aside.
3. Heat a medium sauté pan over medium-high heat; add oil. Scramble 4 eggs with salt and pepper, to taste, until mostly cooked, about 2 minutes. Remove from heat.
4. Evenly distribute ham among the 4 crusts leaving a ¼-inch diameter around the edges. Top with scrambled eggs. Sprinkle ¼ cup of cheese evenly on top of each circle of eggs. In a small bowl, beat remaining egg. Brush edges with beaten egg. Place remaining 4 crusts on top of the filled ones and crimp edges with a fork.
5. Cut two small slits onto the top of each crust. Brush with beaten egg. Top with remaining ¼ cup cheese. Bake for 7 minutes, rotate the pan and bake an additional 8 minutes.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen