Prep Time35 minutes
Recipe Ingredients1 (13.8-ounce) can refrigerated pizza crust dough
3 large eggs, lightly beaten
1 tablespoon water
1 (10-ounce) can RO*TEL Original Diced Tomatoes & Green Chiles with juice
1 cup frozen Potatoes O'Brien-style hashbrowns
1 cup cooked chorizo sausage (drained well of grease)
1/2 cup shredded Mexican-style 4 cheese blend
1 large egg white, lightly beaten
DirectionsPreheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; shape into a 15 x 10–inch rectangle.
Lightly spray a large skillet with cooking spray. Add the 3 lightly beaten eggs and the tablespoon of water in the skillet and cook over medium heat, stirring constantly. Cook 1 1/2 minutes or until set. Remove eggs from skillet and set aside in a medium bowl.
In the same skillet, add the Potatoes O'Brien hashbrowns and the can of RO*TEL tomatoes including the juice. Cook over medium-high heat for 5-8 minutes, or until the potatoes are tender and all the juice from the RO*TEL tomatoes has cooked off. Remove from heat and add to the eggs. Stir to combine.
Spread the cooked chorizo lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg, potato and RO*TEL mixture evenly over the sausage. Sprinkle the 1/2 cup cheese over egg, potato and Rotel mixture.
Make 2-inch-long cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife. Gently pull strips over filling, alternating strips diagonally over filling. Pinch ends to seal. Brush the top of the braid with the egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.