Brunchy Pastry Ring

35 minutes
8 servings


eggs, divided
red bell pepper chopped
green bell pepper chopped
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



  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

Polyunsaturated Fat: 1.5 g

Monounsaturated Fat: 3 g


Cholesterol: 185 mg

Sodium: 770 mg

Total Carbohydrate: 26 g

Sugar: 7 g

Dietary Fiber: 0 g

Protein: 16 g

Vitamin A: 80 mcg

Vitamin D: 0.9 mcg

Calcium: 130 mg

Iron: 1.5 mg

Folate: 25 mg

Choline: 140 mg

Potassium: 130 mg