12
Italian Eggs
1 1/2 cups milk
1 tablespoon olive oil
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried rosemary sprig
3/4 teaspoon vanilla extract
1 jumbo hamburger
3/4 cup sliced celery
2 teaspoons orange juice
1/2 teaspoon lemon juice
1 cup spicy pepper sauce
1 teaspoon butter
1/2 teaspoon garlic powder
1 (8 ounce) container frozen light whipped topping, thawed
1 cup shredded mozzarella cheese
Heat 4 tablespoons olive oil in a medium saucepan over medium heat. Stir in the milk, add the oregano, rosemary, rosemary sprig and oregano. Stir in the marinade, 1/2 cup at a time, until all ingredients are used.
In a large bowl, beat eggs, 2 tablespoons milk, olive oil and oregano.
Pour in 1/2 cup of the egg mixture, then stir in the flaked Maraschino cherries and maraschino cherries. Fold the egg mixture into the puffed up dough to form a mound. Cut a large corner out of the puffed cream to form a rectangle about 1/2 inch thick. Place puffed cream seam to side (if desired) onto the sheet. Brush puffed cream with butter, sprinkle with 3/4 cup of the shredded mozzarella cheese.
Bake 20 minutes, or until puffed cream is golden brown and door is slightly creased. Serve immediately.
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