"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Breakfast Cheese Pie Recipe

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This recipe for Breakfast Cheese Pie, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Holland
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Streusel Topping:
1/2 c. Flour
1/4 c. Sugar
1/4 tsp. Cinnamon
1/4 c. Butter, softened
1 can Refrigerated Crescent Rolls
3 tbsp. Butter
¼ c. Sugar
2 Eggs
1 16 oz. carton Ricotta Cheese
2 tsp. Orange Peel, grated
¼ tsp. Vanilla Extract

Directions:
Directions:
Streusel Topping: with wooden spoon stir together Flour, Sugar, Cinnamon, softened Butter until blended and coarse crumbs form. Unroll Crescent Rolls – place two with short ends together in the center of a 9"–10” pie plate. Press ends together. Place two more pieces with short ends in the center perpendicular to these (not overlapping) and press them together with the other 2 to seal edges. You should now have a “+” or star shape with the points hanging over the edge of the pan. Press the sides of the other 4 rolls into the spaces between each point – press together along one side and short end of each piece to seal it to the other rolls to form a crust – you should still have 4 long points with the body of the pie plate almost filled by the 4 “side” pieces. Set aside.
Filling: stir together Ricotta, Orange Peel, and Vanilla; mix until blended. Pour into pan. Crumble Streusel Topping over filling. Fold pointed tips over mixture to touch in center. Bake at 350 degrees 35–40 minutes until filling jiggles only slightly in middle. Cover top with foil if points start to brown too much. If made ahead, cool completely, cover and chill. Bring to room temperature to serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I don’t know where I found this recipe, but it has been a favorite for over 25 years. This was a holiday tradition in my house. We usually had it Christmas or Thanksgiving morning with some sort of breakfast meat and cut up fresh fruit.

 

 

 

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