PREHEAT oven to 400°F. Cut puff pastry block in half along perforated line; roll one block to about an 11-inch square sheet and one to about a 12-inch square sheet.

LINE bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.

BEAT eggs in medium bowl with wire whisk. Reserve 1 Tbsp. egg; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs in bowl; mix until blended.

LAYER half of each of the bacon bits, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.

PLACE remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. Pinch edges together to seal.

BRUSH surface with reserved egg; pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan before removing.