Sausage Apple Cranberry Breakfast Torta
1 package Premium Pork Regular Sausage
1 package (17.3 ounces) frozen puff pastry, thawed
2 large golden delicious apples, peeled, chopped
½ cup sweetened cranberries
2 tablespoons sugar
1 teaspoon ground cinnamon
6 eggs, beaten
1 teaspoon vanilla
1 cup ricotta cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 egg, beaten
Preheat oven to 375°F. Unfold pastry sheets. On lightly floured surface roll out sheets to two (12-inch squares). Spray bottom of a 9-inch spring form pan with cooking spray. Line with one sheet dough on bottom and upsides of pan.
Toss apples and cranberries with sugar and cinnamon; set aside.
Beat eggs and vanilla in large bowl with wire whisk until well blended. Add ricotta cheese; mix well.
Layer half of the sausage, ricotta cheese mixture, apples and cheddar cheese on top of the crust. Repeat layer.
Top with remaining pastry, fold under edges of pastry and tuck inside of pan. Brush pastry with remaining beaten egg. Cut 4 slits in top crust.
Bake 50-60 minutes or until golden brown. Let stand 10-15 minutes. Run small knife around edge of pan to loosen crust before removing rim. Cut into 12 wedges.