Ingredients
2 teaspoons canola oil1 can (14-1/2 ounces) diced tomatoes, drained 6 large eggs, lightly beaten2 cups chopped fully cooked ham1 tube (11 ounces) refrigerated crusty French loaf2 cups shredded sharp cheddar cheese
Preparation
Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham.
Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under.
Bake until deep golden brown, 17-20 minutes. Cut into slices.
