Ingredients:

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs
1 c. Ricotta Cheese
Dash hot pepper sauce

2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
4 slices chopped cooked Bacon (or equivalent Betty Crocker Bacos)
1-1/2 c. Shredded Cheddar Cheese
1 c. chopped red peppers

Directions:

PREHEAT oven to 400°F.
Unfold pastry sheets & roll one out to 11-inch sq., the other to 12-inch sq.
Line bottom and side of greased 9-inch springform pan with the 12inch  pastry sheet.
With wire whisk, beat eggs in med. bowl,  reserve 1 Tbsp.; set aside.
Add ricotta cheese, pepper sauce and spinach to remaining eggs. Mix until well blended.
Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan.
Repeat layers. PLACE remaining pastry sheet over mixture.
Fold and tuck pastry edges in pan. Pinch edges to seal.
Brush top with reserved 1 Tbsp. egg.
Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.
BAKE 45 to 55 min. or until golden brown. Cool 10 min.
Run small knife around edge of pan before removing rim.
Makes: 12 servings