Brunchy Pastry Ring

TIME
35 minutes
YIELD
8 servings

Ingredients

eggs, divided
7
red bell pepper chopped
½
green bell pepper chopped
½
salt or to taste
¼ tsp
pepper or to taste
¼ tsp
bacon, cooked as desired and crumbled
8 slices
refrigerated crescent rolls, Pillsbury crescents
2-8oz. pkgs
cheddar cheese shredded
1 cup

 

Directions

  1. PREHEAT oven to 375°F. In a bowl, BEAT six of the eggs and MIX in the chopped peppers, salt, and pepper. COOK the egg mixture in a skillet, scrambling until they are fully cooked.
  2. OPEN both packages of crescent rolls and SEPARATE into rectangles (two triangles together.) On parchment paper, LAY OUT the eight rectangles with short ends forming a 6” circle.
  3. On each rectangle closet to the circle, SPOON the bacon and cooked egg mixture. TOP with shredded cheese.
  4. FOLD the long end of the rectangle completely over the egg mixture and PRESS to bottom of pastry to seal. Using a fork, gently OPEN the perforations. BEAT the remaining egg and BRUSH the pastry.
  5. BAKE for 15 – 17 minutes or until the crescents are cooked and golden brown.
  6. GARNISH with parsley, if preferred. SERVE warm.

 

Nutritional Info

Per Serving: 1/8th of recipe
Calories
360
Total Fat
22 g
Saturated Fat
5 g
Cholesterol
185 mg
Poly Fat
1.5 g
Mono Fat
3 g
Sodium
770 mg
Total Carbohydrate
26 g
Sugar
7 g
Dietary Fiber
0 g
Protein
16 g
Vitamin A
80 mcg
Calcium
130 mg
Iron
1.6 mg
Vitamin D
0.9 mcg
Folate
25 µg
Choline
140 mg
Potassium
130 mg