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Spicy Breakfast Braid

1 can refrigerated pizza crust dough
Oil for cooking
1/4 cup chopped onion
1-2 Tbsp. minced garlic
1/2 lb. ground venison
1/4 cup chopped seeded jalapeño (or other spicy) peppers
salt, pepper, and chili powder
2 large eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1 large egg white, lightly beaten

 
Preheat oven to 425 degrees. Unroll dough onto a greased baking sheet and pat into a 15-x10-inch rectangle. Heat oil in a large skillet over medium heat. Add venison, onion, garlic, 1/4-cup chopped peppers, and seasoning; cook until lightly browned. Stir in eggs; cook until set. Remove from heat. Sprinkle Monterey Jack cheese lengthwise down center of dough, leaving about a 2-1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar cheese over egg mixture; top with remaining jalapeño peppers. Make 2-inch long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 degrees for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

 

 

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