Stuffed Ham & Egg Bread

Ingreadient:

• 2 teaspoons canola oil
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 6 large eggs, lightly beaten
• 2 cups chopped fully cooked ham
• 1 tube (11 ounces) refrigerated crusty French loaf
• 2 cups shredded sharp cheddar cheese

Direction

1. 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 beaten eggs; cook and stir until thickened and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham.
2. Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down half of dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under.
3. Bake until deep golden brown, 17-20 minutes. Cut into slices.