Georgian Cheesy Egg Boats
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Georgian Cheesy Egg Boats

Georgian Cheesy Egg Boats

Form Pillsbury™ Southern Style Easy Split™ Frozen Biscuit Dough into rafts for eggs and creamy gouda that are both beautiful and delicious.

Servings: 12 servings (1 serving = 1 boat)
Filling
INGREDIENT
WEIGHT
MEASURE
Eggs, large
6 oz
3 each
Gouda cheese, shredded
14 oz
3 1/2 cups
Feta cheese, crumbled
12 oz
2 1/4 cups
Ricotta cheese
6 oz
3/4 cup
Butter, softened
3 oz
1/3 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Filling
  1. Whisk 1 egg in small bowl for egg wash; refrigerate.
  2. Combine gouda, feta, ricotta, butter and 2 whole eggs in mixing bowl; refrigerate until needed.
Assembly
  1. Thaw biscuit pucks covered for 30 minutes at room temperature, or overnight in refrigerator.
  2. Roll biscuit pucks on floured surface into 11-inch by 7.5-inch oval; deposit 3 oz (#10 scoop) filling into each center.
  3. Spread filling evenly, leaving a 1/2-inch border; wet edges of dough with water.
  4. Bring side edges of dough up, slightly covering filling; pinch ends together to create points and look like a boat shape.
  5. Brush outside of dough with egg wash.
  6. Bake as directed, then add egg yolk to center of filling and bake an additional 5 minutes; serve warm.
BAKE:
TEMP
TIME
Convection Oven
325°F
5-7 minutes
Standard Oven
375°F
15-17 minutes

  • Garnish with chopped herbs for a pop of green.

View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 boat
Calories
610
Calories from Fat
370
% Daily Value
Total Fat
41g
62%
Saturated Fat
25g
125%
Trans Fat
1g
Cholesterol
320mg
106%
Sodium
1450mg
61%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
5g
Protein
24g
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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