Brunch Pastry Ring
Serving Size: 8
| Qty | Ingredient |
|---|---|
| 7 | eggs, divided |
| 1/2 | red bell pepper chopped |
| 1/2 | green bell pepper chopped |
| 1/4 teaspoon | salt or to taste |
| 1/4 teaspoon | pepper or to taste |
| 8 slices | bacon, cooked as desired and crumbled |
| 2 - 8oz. pkgs. | refrigerated crescent rolls, Pillsbury crescents |
| 1 cup | cheddar cheese shredded |
Directions:
- Preheat oven to 375°F. In a bowl beat 6 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.
- Open both packages of crescent rolls and separate into rectangles (two triangles together.) On parchment paper, layout the 8 rectangles with short ends forming a 6” circle.
- On each rectangle closet to the circle, spoon the bacon and cooked egg mixture. Top with shredded cheese.
- 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.
- Bake for 15 – 17 minutes or until the crescents are cooked and golden brown.
- Garnish with parsley, if preferred. Serve warm.