1 (8-ounce) can refrigerated seamless dough sheet
1/2 teaspoon pepper
1/4 teaspoon salt
1/3 cup chopped red bell pepper
1/2 cup fresh baby spinach, coarsely chopped
1 1/2 ounces (1/4 cup) prosciutto, chopped
1/3 cup crumbled feta cheese
Heat oven to 375°F.
Roll dough sheet into 12x8-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 4 pieces, forming 8 (4x3-inch) pieces dough. Press each into bottom and up sides of ungreased muffin cup. Trim dough to keep dough from touching, if necessary. Set aside.
Combine eggs, half & half, pepper and salt in bowl; beat with whisk until well mixed. Set aside.
Melt butter in 12-inch skillet over medium heat until sizzling; add bell pepper. Cook, stirring occasionally, 2-3 minutes or until crisply tender. Add spinach leaves; continue cooking until spinach is wilted. Add egg mixture and prosciutto. Cook, stirring occasionally, until egg mixture is almost set.
Divide egg mixture evenly among prepared muffin cups. Top each with crumbled feta cheese.
Bake 14-17 minutes or until crust is golden brown and eggs are set.
Dough sheets are the same type of dough as crescent-style rolls but without the perforations. Look for them in the refrigerated dough section of the supermarket.